Easy Creamy One-Pot Rose Pasta Sauce 

This tastes just like a restaurant pasta dish — only you can enjoy it in the comfort of your own home! 

For many years I lived out of town, where going out to eat was wishful thinking. If we wanted pizza, we warmed up a frozen slice! But I refused to allow the lack of restaurants in my community to stop me from enjoying a nice melaveh malkah. I taught myself how to make easy homemade pizza, taught myself how to make the best homemade fries, and taught myself how to make the recipe featured here — the best creamy pasta!

I make this pasta all the time. For any party or brunch, this is one of the first items on the menu. Adults and children all love it and people think I slaved for hours on the sauce when really it takes just minutes to put together!

I like to use rigatoni pasta — it’s so delicious when you bite into the pasta and a burst of sauce comes out of the tube — but feel free to use any pasta. When I make this for supper, I like to use whole-wheat pasta so it’s a little healthier, and it comes out great! 

The sauce can be made in advance and freezes well. Just make sure it is fully defrosted and rewarmed before mixing in the pasta.

5 from 2 votes

Easy Creamy One-Pot Rose Pasta Sauce

A restaurant-style pasta dish you can make in minutes!

Print Recipe

Ingredients

• 1 1-lb. box rigatoni (or any pasta), cooked according to package directions
• 2 tsp oil
• 3 garlic cubes, crushed (or 3 frozen cubes)
• 1 24.7-oz. bottle crushed tomatoes
• 1 pint (2 cups) heavy cream
• 1 tsp crushed red pepper flakes (optional, if you like some heat)
• Salt and pepper, to taste

Instructions

• In a medium pot, heat the oil. Add garlic and saute until fragrant, about 3 minutes.
• Add crushed tomatoes, cream and spices. Bring to a boil.
• Reduce to a simmer. Add pasta and toss together.
• Serve immediately.

Notes

Sauce can be made in advance and frozen. Defrost completely before rewarming and mixing with pasta.

If you don’t plan to serve this right away, keep the sauce and pasta separate; otherwise it will dry out. I usually keep the pasta in a colander, drizzled with some olive oil to keep it from getting clumpy, until we’re ready to eat.

Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-creamy-one-pot-rose-pasta-sauce/