0 from 6 votes
Parma Rosa Sauce
This easy Parma Rosa Sauce is pink from a mixture of classic marinara and heavy cream, a luscious, delicious combination loaded with parmesan. It's a heavenly combination served over penne or any other pasta you love.
Cook Time
mins
Total Time
15 mins
Servings: 10 servings (1/2 cup each)
Calories: 152 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- penne pasta or other pasta
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 cloves garlic minced (see note 1)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 teaspoon granulated sugar (see note 2)
- 1/2 cup heavy cream (see note 3)
- 1 cup freshly grated Parmesan cheese plus more, for serving (see note 4)
Instructions
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 9 minutes. Drain well.
- Meanwhile, in a medium saucepan over medium-high heat, heat olive oil until shimmering. Stir in garlic, basil, and oregano until fragrant, about 30 seconds.
- Stir in crushed tomatoes, diced tomatoes, sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes.
- Stir in heavy cream and parmesan until smooth. Simmer until sauce thickens, about 1 to 2 minutes longer. Remove from heat. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve with pasta.
Cup of Yum
Notes
- Garlic: Substitute 1/2 teaspoon garlic powder for the fresh, and add in Step 2.
- Sugar: This is an optional sauce ingredient; I prefer just 1 teaspoon to balance out the acidity in the canned tomatoes. Sweeten to taste or feel free to omit.
- Heavy cream: For the richest results, choose heavy cream. Light cream or half and half also work, but will give you a slightly less decadent texture due to the lower fat content.
- Parmesan cheese: Freshly grated parmesan melts better than the grated Parmesan from the shaker, but the green can kind also works well in this creamy pasta sauce.
- Yield: This recipe makes about 5 cups (1 quart) sauce. It's enough for at least 2 pounds of pasta.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
0.5 cup
Calories
152kcal
(8%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
20mg
(7%)
Sodium
273mg
(11%)
Potassium
337mg
(10%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
474IU
(9%)
Vitamin C
11mg
(12%)
Calcium
170mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings (1/2 cup each)
Amount Per Serving
Calories 152
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 152kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 273mg | 11% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.