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


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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

How to Make Denise's Italian Rose Sauce


  • 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.

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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