Description
A creamy and tomatoey rosé-style sauce that comes together in about 30 minutes, perfect for pairing with ravioli or any pasta.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced (about 1 tablespoon)
- ⅓ cup tomato paste
- 1 cup low-sodium chicken stock (or vegetable stock if preferred)
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup heavy cream
Instructions
- In a medium pot over medium-high heat, warm olive oil and sauté onion and garlic for about 4–5 minutes, until the onion is soft and translucent.
- Stir in the tomato paste and cook for about a minute, allowing it to caramelize slightly.
- Add stock, diced tomatoes, sugar, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes.
- Stir in heavy cream and cook for another 2 minutes until heated through and creamy.
- Serve immediately over cooked ravioli.
Notes
- Use vegetable stock instead of chicken stock for a vegetarian version.
- Half-and-half or milk can be used for a lighter version.
- Add fresh basil or lemon juice for extra brightness.
- Stir in Parmesan or red pepper flakes for added depth.
- Store leftovers in the fridge for up to 3–4 days or freeze for up to a month.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
