Yields:
6 Servings
Difficulty: Medium
Cook Time:
35 Mins
Whenever I am out for Italian food I usually gravitate towards dishes that are made with a rosé sauce, which is essentially the lovechild of tomato sauce and cream sauce. I can’t quite put my finger on why I love it so much, but a great rosé sauce has got to be one of my favourite things to eat.
Ingredients
Adjust Servings
Instructions
-
Rose Sauce
- Roughly cube up the italian sausage (still raw)
- Cook in non-stick pan on medium-high (6) heat until cook and slightly brown. Strain fat. Set aside.
- Finely chop onion and garlic. In non-stick pan add 2 Tbsp of olive oil and 2 Tbsp butter. Cook onions and garlic until translucent and starting to brown (not too brown or crispy).
- Add Passata or crush tomatoes. Finely slice fresh Basil and add to sauce (can use dried Basil is needed). Add Honey, the honey will balance the acidity of the tomatoes. Add pinch of salt and pepper to taste.
- Add cooked sausage to sauce and stir. Simmer on low (2) for 20-25 minutes to cook the tomatoes. Pasta Noodle
- In a medium pot 3/4 fill with water and add 2 Tbsp of salt. Place on stove on high and bring to a boil.
- Add dried pasta and cook per package instruction. Near end of cook, save 1 cup of water for later. Optionally try cooking fresh pasta or Tortellinis.
- Strain and add back to pot. Finish Dish
- Turn of heat to the sauce, slowly stir in 1 cup of heavy cream.
- Pour the sauce over the cook pasta and stir. If the sauce is too thick, mix in a bit of the saved pasta water.
- Plate and top with some freshly grated Parmesan cheese. Serve with a side of grilled or pan fried fresh vegetable (like bell peppers, zucchini, and mushrooms).