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Creamy Rosé Pasta

ByAva
Published OnNov 3, 2024
Updated OnMar 22, 2026
1 Comment

Today, we are making Rosé pasta. If you’ve been scrolling through food blogs or Pinterest, you might have noticed a dish with a pinkish hue, often labeled as “Rosé pasta.”

This creamy, delicious pasta features a beautiful pinkish-hued sauce made by blending cream with rich tomato paste. Rosé pasta has gained popularity in Italian bistros across the U.S. and around the world, particularly in South Korea, where it has become a favorite culinary dish. Known as a crowd-pleaser and a fusion dish, Rosé pasta offers creamy notes, a velvety texture, and a perfect balance of acidity, making it a delightful experience.

The name of this dish comes from the combination of vibrant tomato paste and heavy cream, which results in a lovely rosy pink color. However, the appeal of Rosé pasta lies not just in its color but also in its flavor. We’ve taken the classic Rosé pasta recipe and added our own twist. Trust us when we say our version is delicious—you’re going to want to try it!

Ingredients

Tomato Paste, Beef Salami, Sage leaves, Garlic Cloves, Onion, Gochugaru, Penne Pasta, Grana Padano Cheese, Heavy Cream, Oyster Sauce, Nutmeg, Grapeseed oil.

Tomato paste is a concentrated form of tomato sauce, characterized by its dark, rich maroon color. This versatile ingredient offers an intense tomato flavor and is commonly used in various cuisines around the world. In this recipe, tomato paste serves as the base for the sauce. When combined with heavy cream, it creates a lovely pink hue that has gained popularity in many restaurants globally. Strips of beef salami add a distinct meaty flavor to the rose pasta. Sage leaves serve as a unique addition, contributing subtle woody, piney, and peppery notes to the dish.

We’ve incorporated generous amounts of onion and garlic, which enhance the overall flavor. Additionally, oyster sauce provides that ‘extra wow factor.’ A pinch of nutmeg adds a slight nutty taste, further elevating the dish. For the best results, we recommend using smaller pasta shapes, such as penne, orecchiette, or rotelle, for the rose pasta.

Instructions

Prepare the ingredients by roughly chopping the garlic cloves and slicing the onion. Cut the beef salami into thin strips and chiffonade the pre-washed sage leaves.

Turn on the stove and set it to medium-low heat. Add a generous amount of cooking oil and butter to the pan. Allow the butter to melt into the oil. Once melted, add the garlic, onion, thinly sliced salami, and sage leaves to the pan. Sauté the mixture for approximately five to eight minutes. This step is crucial as it allows the flavors to meld together.

The onions and garlic will caramelize to a lovely brown color, and the salami slices will become crunchy, offering a delicious smoky flavor. Once the ingredients have reached the desired browning, add the tomato paste and stir to ensure everything is well combined. Next, add a teaspoon of gochugaru or red chili flakes, followed by the heavy cream.

Add the oyster sauce and mix the ingredients thoroughly. The sauce should take on a rich, golden-pink hue, which indicates that the Rose pasta sauce is nearly ready. Let it simmer for an additional one to two minutes to perfect the flavors.

Taste the sauce to check the salt levels. Since salami and butter typically contain sodium, it’s likely that adding extra salt to the oyster sauce is unnecessary. However, be sure to verify that the desired sodium level has been achieved.

The Rose sauce should be stirred continuously at one-minute intervals. After that, mix the Rose sauce with the pasta and serve. Top with grated Grana Padano cheese and a pinch of gochugaru.

What to serve with Creamy Rose Pasta?

You can serve this pasta with Garlic bread. In fact, it’s perfect to dip into the Rose sauce. Crunchy croutons can add texture. Also, try these recipes next: Creamy Sun-Dried Tomatoes Pasta and Spaghetti Aglio Pasta.

Expert tips

Use high-quality ingredients, such as a reputable pasta brand and highly concentrated tomato paste, to enhance the flavor of your dish. When making rose pasta, opt for heavy cream or cooking cream; avoid substitutes like sour cream or yogurt, as they won’t create the same rich texture. Low-fat creams lack the creaminess that full-fat options provide. This is a luxurious dish, so it’s important not to skimp on essential ingredients.

Freshly chopped herbs, like basil or parsley, will add a delightful herbaceous flavor. For a seafood twist, consider incorporating cooked shrimp, prawns, or lobster. Alternatively, slices of rib-eye steak cooked in a generous amount of butter and rosemary can elevate the dish. Italian sausage also complements the flavors beautifully, and there are plenty of good choices available at the supermarket. Feel free to experiment with different pasta shapes, such as orecchiette, fusilli, or farfalle.

How to Store Creamy Rose Pasta?

Store any leftovers in an airtight container for three to four days. For longer-term storage, you can keep it in an airtight container for 2 to 3 months. When reheating, whether on the stove or in the microwave, add a splash of cream or pasta water to restore the sauce’s consistency. Be sure to reheat the pasta gently on the stove and monitor it closely, as it can heat up quickly.