This heavenly sauce is the BEST PASTA SAUCE EVER! This Rosa Tomato Pasta Sauce recipe will help you create the best pasta sauce ever! It’s light and airy and simply heavenly!
Rosa pasta sauce is typically a tomato sauce that has heavy cream in it, giving it a ‘rosa’ (Italian for pink) color. But unlike the heavy cream version (which is also heavy and sluggish in texture), this light and airy version uses skim milk and low fat sour cream to bring you a healthier (yet super amazing tasting) sauce!
What ingredients do you need for this pasta sauce?
- Grape tomatoes
- Anaheim pepper
- Garlic cloves
- Skim milk
- Sour cream
If you plan to enjoy this sauce over pasta, don’t forget the noodles! And we like to top it with parmesan cheese and fresh basil.
I have a variety of tomatoes – everything from Grape and Sungrape tomatoes to Pink Heirloom tomatoes.
If you’ve never purchased a rosa pasta sauce, this sauce will put it to shame. Of course store bought sauces have a place and time, but this rosa tomato sauce is so easy to make, you’ll never look back.
To make this sauce you start by slicing all your veggies and putting them into a foil lined pan for roasting.
Then you drizzle a little olive oil over the tomatoes and veggies and bake them for half an hour until they are browned
Once browned, take the entire contents of the pan and put it into a blender with a little milk and sour cream. Don’t worry, there are full directions below.
After your milk and sour cream is added, you’re done! You’ve made a rosa tomato pasta sauce that isn’t heavy and still tastes amazing.
You can serve this over pasta with some parmesan and basil, or over some rice or grains (we’ve made it over couscous and brown rice with the Parmesan and basil, delicious all ways!).
If you don’t enjoy all of this sauce in one sitting, we like to portion it into 1 cup servings and then freeze it in a ziplock bag. That way you can eat it months down the line!
Each sauce may vary in color a little bit, depending on what kind of tomatoes you use. Since this recipe uses a combination of yellow and red tomatoes, this sauce is a bit more orange-toned. If you’re only using red tomatoes, it has more of a reddish-pink color.
No matter what color, this sauce is delicious!
Rosa Tomato Pasta Sauce Recipe
- 3 tomatoes large - cut into large chunks
- 1.5-2 cups grape tomatoes
- 1 onion medium, cut into large chunks
- 1 Anaheim pepper less spicy than a jalapeno, seeded, cut into a few pieces
- 3 Garlic Cloves cut in half or quartered
- 2 Tablespoons Extra virgin olive oil
- 1 Tablespoons salt
- 1 teaspoons pepper
- 1/4 Cup Skim Milk
- 1/4 Cup Sour Cream reduced fat
If serving over pasta:
- 3/4 lbs. pasta cooked
- 3 Tablespoons Parmesan Cheese
- 1 Tablespoons Basil Fresh, finely sliced
- Preheat oven to 425. Line a 9x13 baking dish with aluminum foil.
- Cut large tomatoes and put chunks into foil lined baking dish. Put grape tomatoes in baking dish followed by onion, garlic, Anaheim pepper pieces and garlic cloves. Sprinkle tomatoes and veggies with olive oil, then sprinkle salt and pepper (you can be liberal with the salt; this is the only time you're salting the sauce.)
- Roast tomatoes and veggies in the oven for 30 minutes. When the tops of the onions and tomatoes start to brown, remove from oven and let sit for 5 minutes.
- Gently spoon or dump contents from the roast pan (minus the aluminum foil of course) into a food processor or blender. Pour in 1/4 cup skim milk and 1/4 cup reduced fat sour cream. Blend until smooth and creamy (about 3 minutes). If sauce is too thick, add 1/4 cup of water and blend again.
- Makes about 3 cups sauce. Store in air tight container in the refrigerator for up to a week or freeze in zip lock bags for up to 4 months.
If serving with pasta:
- Cook pasta according to directions (I like to use vegetable bow-tie pasta). Then pour about a cup and a half of sauce onto the pasta and stir to combine. Pour pasta into serving dish, then sprinkle Parmesan cheese and chopped basil on top of the pasta. Spoon into serving bowls and enjoy!