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  • NDCaptialChef

Parma Rosa Pasta

Rosa sauce is a combination of two classic sauces, Marinara and Alfredo. Pair this Parma Rosa sauce with your favorite pasta noodle for a delicious meal. I prefer noodles with ridges so the sauce sticks to the noodles. Adding pasta water to the sauce also helps with this trick.


1 Tbsp. Butter

1 c. chopped portabella mushrooms

2 Tbsp. olive oil

2 Tbsp. flour

2 large garlic cloves, minced (use Pampered Chef Garlic Press)

1 14oz. can crushed tomatoes

1 4 oz. can tomato sauce

Salt & Pepper

1/4 c. heavy cream

1/2 c. freshly grated Parmesan Reggiano cheese (using Pampered Chef Microplane Fine Grater)

4 basil leaves chopped, leave 1 tsp to sprinkle on top

Pinch of sugar


Cook 8oz. pasta noodles as directed.

In a large heavy skillet, heat butter. Cook mushrooms for 10 minutes on medium heat. Remove mushrooms from sauce pan and add olive oil, then add the garlic cloves. Toss and cook on medium heat for a few minutes. Do not let garlic brown.

Sprinkle in the flour and whisk to make roux. Slowly stir in heavy cream and parmesan cheese. Whisk until blended.

Add the tomatoes, tomato sauce, basil, salt and pepper. Cover and cook tomatoes about 10 min on low heat. Add a ladle of cooked pasta water and stir and simmer for 5 mins.

Add warm milk, if needed, to bring the sauce to desired consistency. Add more salt and pepper for taste.

Add cooked pasta of your choice to the sauce.

Optional add-ins:

Shrimp, chicken, or smoked sausage.

Top with more parmesan cheese and fresh chopped basil.


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