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
  • 1
    onion, chopped
  • 1
    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

How to Make Denise's Italian Rose Sauce


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

Printable Recipe Card

About Denise's Italian Rose Sauce

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

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