Denise's Italian Rose Sauce

Denise Broessel


I felt a bit inventive today. I knew we were going to have tortellini but I didn't want to have the same old sauce. I had always loved rose sauce so I gave it a shot. It turned out amazingly well so I thought I'd share it. It's a meatless recipe as long as you allow cream in your diet. Enjoy!

★★★★★ 1 vote
30 Min
1 Hr
Stove Top


1/4 c
olive oil
onion, chopped
green pepper, chopped
1 can(s)
crushed tomato 28 oz
1 can(s)
fire roasted diced tomato 14.5 oz (i use hunts)
1 can(s)
sliced mushrooms (small can)
1/4 c
romano cheese
1 tsp
minced garlic
1 Tbsp
dried basil
1/2 Tbsp
dried oregano
1 tsp
fennel seeds
1/4 c
moscato wine
1 c
heavy cream
salt and pepper to taste


1Saute onion and pepper in olive oil until onions are transparent.
2Add tomatoes, mushrooms, cheese, spices and bring to a boil.
3Simmer on low for 30 minutes, stirring occasionally.
4Add wine and continue to simmer for 10 minutes.
5Right before serving add cream. Heat through but do not boil.
6Serve with grated cheese over your favorite pasta.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian