Creamy Italian Parma Rosa Sauce

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Creamy Italian Parma Rosa Sauce


Cuisine: Italian 
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 1 clove garlic, minced, or 1/2 teaspoon jarred minced garlic
  • 1 can (28 ounces) whole, peeled tomatoes (I prefer San Marzano)
  • 1 teaspoon sea salt
  • 1 pound (16 ounces) penne or other pasta
  • 3/4 cup heavy cream
  • 1 cup grated Parmigiano-Reggiano cheese
  • fresh chopped basil (optional)

Here’s how to make it:

  1. Heat olive oil over medium heat in a large sauce pot or Dutch oven. Add onions and cook until they are soft and translucent, about 5 minutes, stirring occasionally (the onions won’t continue to cook after this point so make sure they’re cooked to your liking). Add minced garlic and cook for 1 more minute. Be careful not to burn the onions or garlic.
  2. Pour the tomatoes into the pot, using your hands to break them up. This will help the tomatoes to cook evenly. Add salt and bring to a soft boil, then lower heat to low and let tomatoes simmer for 30 minutes.
  3. While the tomatoes cook, bring a large pot of salted water to a boil. Add pasta and cook just until al dente. Be careful not to overcook the pasta (you won’t want it to be too soft when you add it back to the sauce).
  4. After tomatoes have cooked for 30 minutes, use a traditional blender or immersion blender to blend the sauce into a creamy, smooth consistency.
  5. Keep the pot on low heat and add cream, Parmigiano Reggiano and basil. Stir until smooth.
  6. Once the pasta is cooked, before draining remove 1 cup of pasta water from the pot and set aside. Add hot pasta to sauce and stir to combine. Remove from heat and add a little of the pasta water at a time, adding more if the sauce is too thick. 

Gail's Note: I think I've made this before and it was very tasty. I may have also made this sauce by replacing the Reggiano cheese with Asiago cheese. 

 

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