Rosé Sauce (Blush or Pink Sauce)

Rosé sauce wasn’t one I grew up with – my mom and grandma never made it – but I fell in love with it later in life, especially after discovering vodka sauce.

One weekend, I was craving that same creamy, tomatoey flavor, but didn’t have any vodka in the house. My daughter mentioned that they made a version of vodka sauce without vodka in her high school foods class, so we gave it a try. The result? The most delicious, silky, rich, creamy tomato sauce I’d ever made.

After testing different versions (and a few dozen cans of tomatoes later!), I perfected this one. It’s creamy, flavorful, and comforting – without being complicated or heavy. Think of it as vodka sauce’s slightly lighter, no-booze cousin.

Olive Oil & Garlic. Every good sauce starts the same way extra virgin olive oil and garlic. I always say it: we measure garlic with our hearts in this house. For this recipe, I use about 4–6 cloves (around 1 tablespoon chopped). Use fresh garlic whenever possible; it tastes better and keeps things minimally processed. When you’re eating gluten-free, that’s key – you’ll avoid any hidden gluten or cross-contamination that sometimes sneaks into jarred products.

Tomato Purée. I’ve tested this recipe using tomato sauce, diced tomatoes, crushed tomatoes, and purée, and tomato purée comes out on top, hands down. It gives you that smooth, thick, velvety texture you want in a rosé sauce. Diced or crushed tomatoes will make it chunkier, but rosé sauce really shines when it’s smooth and silky. If you can’t find purée, tomato sauce also works fine. And this might go without saying, but use the highest-quality tomato purée you can find. I love Cento, Wegmans Organic, and Tuttorosso – they all have a rich, clean flavor. It really makes a difference, especially in a rosé sauce like this that doesn’t cook for very long.

Seasoning. I like to keep this sauce simple, just the pure flavors of tomato, garlic, cream, and Parmesan. I usually add a pinch of crushed red pepper flakes for a little kick, and if I want a touch more flavor, I’ll toss in a teaspoon of my homemade Italian seasoning. 

Heavy Cream & Butter. This is where the magic happens. The combination of heavy cream and butter turns a basic tomato sauce into something rich and restaurant-worthy. You can use half and half if you want to lighten it up, but if you want that true creamy, dreamy rosé sauce experience, stick with heavy cream. The butter adds a silky finish and just brings the whole sauce together.

Parmesan Cheese. Always, always grate it fresh from a block! Pre-grated Parmesan might be convenient, but it won’t melt as smoothly, and some brands include fillers or anti-caking agents that aren’t gluten-free. A block of Parmigiano Reggiano or Pecorino Romano from BJ’s, Costco, or Wegmans is perfect – and the flavor difference is worth it.

Let’s Make This Easy Rose Sauce Recipe Step-by-Step

Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook until fragrant and lightly golden – about 1–2 minutes. Don’t let it burn; once you smell that amazing aroma, it’s done.

Carefully pour in the tomato purée (and crushed red pepper flakes if you’re using them). Stir it all together, then cover and let it come up to a simmer. Keep an eye on it – it’s a thicker sauce, so it can splatter a bit.

Let it simmer covered for 20–25 minutes, stirring occasionally. This helps the tomatoes cook down and develop that rich flavor.

Once the sauce has cooked for about 25 minutes, stir in the heavy cream, butter, and Parmesan cheese. Let it cook for another 3–5 minutes until the sauce is smooth, creamy, and heated through.

Season with salt and pepper to taste. Toss the sauce with your favorite gluten-free pasta, or spoon it over plated pasta if you prefer. I love it, rose or blush sauce with gluten-free tortellini. Either way, it’s going to be rich, creamy perfection.

If the sauce feels a little thick, save some pasta water and add a splash when you combine it with the pasta – it helps loosen the sauce and makes it cling beautifully.

What Pasta (and Proteins) Go Best with Rosé Sauce

This sauce is delicious with just about any gluten-free pasta. I especially love it with:

• Penne or rigatoni are perfect for catching the creamy sauce in every bite. Jovial and Rummo are hands down my favorite gluten-free pasta brands.
• Spaghetti or linguine are great if you love a twirl-able pasta. Again, grab a box of Jovial or Rummo if you can find it – I’ve found both at my local Wegmans.
• And if you’re lucky enough to find gluten-free tortellini, definitely grab it! Wegmans usually carries it freshly packaged in the dairy section.

Want to add protein? You can’t go wrong with:

• Grilled, pan-seared chicken, baked, or shredded.
• Gluten-free breaded chicken cutlets
• Shrimp, either grilled or sautéed – so good tossed right into the sauce before serving

Storage & Make-Ahead Tips

You can make this sauce a few days ahead – it actually tastes even better after the flavors sit overnight.

• Refrigerator: Store in an airtight container for up to 4 days. When reheating, add a splash of water, broth, or pasta water to loosen it up.
• Freezer: Freeze in one-cup portions (I use silicone Super Cubes) for up to 3 months. Reheat gently on the stove and add a little water or stock as it warms to bring it back to that silky texture.

Here are My Expert Tips For Making This Rose Sauce

• Simmer time matters: Letting the sauce cook for at least 20–25 minutes deepens the flavor.
• Use fresh ingredients: Fresh garlic, freshly grated Parmesan, and a high-quality tomato purée make all the difference.
• Don’t skip the butter: It’s the secret to that rich, velvety finish.
• Reserve your pasta water: Just a splash can transform your sauce’s texture when you toss it with pasta.

Serving Suggestions

Serve this creamy rosé sauce over gluten-free tortellini, penne, or rigatoni for the best bite. Add a side of Caesar salad and gluten-free garlic bread for a restaurant-style meal at home.

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