Sauce Rose Recipe

First of all thanks for a fantastic recipe! My husband loves seafood and creamy sauces, so to begin I sautee some fresh shrimp and scallops in a pan just lightly seasoned with salt and pepper. Once those are just done (do not overcook) I remove them from the pan (to be reheated in the sauce). For the sauce, I cut the olive oil in half as per other reviews. When I add the spices in the oil to heat; I have found that the longer you heat them the more flavor your sauce will take on. I heat them for about 5 - 7 minutes (stirring often) before I add anything else. I also add the wine before the tomatoe sauce to give the alcohol a chance to boil out. I also cut the sugar out. I guess this depends on your taste, but I find the sugar makes the sauce too sweet for us. We like spicy/savoury food. Once the cream has been added and starts to heat up I put my shrimps and scallops in the sauce and reheat(only a few minutes). I toss this with Fettucini and I get RAVE reviews all the time!!

I’m so in love with this recipe. I have been looking for a cheese capelitti recipe since a restaurant left my city 20 years ago. I’ve tried so many recipes. This is THE one (with a few adjustments as mentioned by others). My cooking isn’t always the best so this time I researched like crazy. Like tomato sauce. Tomato sauce has herbs and spices and sugar. But Passatta sauce does not. USE PASSATTA SAUCE! And wine. It’s best to simmer it for 10 minutes to cook off the boozy flavour. And Savignon or Pinot Grigio is best for cooking. I use Pinot Grigio. I used the mentioned measurements and substituted:3 tbsp of oil 1/2 tsp oregano 1/2 tsp Italian seasoning. I did NOT use thyme, red pepper flakes, and bell pepper.STEP 3:Add minced garlic (I used the one in a jar) and minced onion to the cold oil (because if you add minced garlic to hot oil, it will burn) until onion is soft and translucent.STEP 4:Add spices and wine and let simmer about 10 minutes.Step 5 is the same, of course without adding more wine

This was excellent. I only needed the sauce (I wasn't using tortellini, but another pasta) I made sure to do the wine before the tomato sauce to give it some time to let the alcohol burn off- AND I used butter (3 tbsp) instead of olive oil and WOW- great decadent flavor. I made this for family who loves seafood so I also added 8oz crab meat to the sauce and let it sit overnight in the fridge to meld the flavors. No need for sugar because crab meat is naturally sweet. The next day I heated it up and tossed it with pasta and then added shrimp and scallops on top. I'm saving this recipe forever!

Just finished eating supper and.....it's a winner! No cream, so, 4 oz cream cheese and 2oz milk. Chopped up a 1lb Roma tomato (super sauce) instead of tomato sauce. No drinking wine, so, 1/4 cup of fresh cooking wine. The mix of herbs is right on the money. I'm fortunate to have them all freshly dried in my cupboard. I did add a dash of freshly ground pepper. Wonderfully creamy and the fresh tomato flavor is outstanding. I added 1 lb of shrimp as the cream cheese melted and served over fettuccine. I'll definitely be making this one again....with all the proper ingredients.... but I'm not sure it could be much better! Enjoy this tasty and adaptable recipe!

Great recipe! My only alterations would be 1) wine first before red sauce and reduce! 2) using fresh parsley thyme oregano and since they’re fresh you can add them later on (to not over-steep). Giving you less grit, and a bright fresh taste! I saw some saying ‘too sweet’ and this can be addressed by picking a tart or dry wine instead of a sweet one, or limiting /eliminating sugar added to the red sauce.

Great base recipe that I will use again with the changes that I made. I did cut the oil in half, as suggested by some. I cubed chicken breast and tossed in a bag with flour, salt and Italian seasoning. Then I browned in the hot oil. I set aside, deglazed the pan with water and added in more oil as necessary. I added in the wine at the same time as the tomatoes. I used Italian tomatoes instead of sauce and mashed them. I also added a couple of tablespoons of tomato paste. After sauce was made, I did thicken the sauce a little. Tossed in the tortellini and chicken and served as is. The base recipe probably needed none of these changes, but I felt that my changes add a bunch. Thank you for giving me the head start on this.

Pretty good all in all. But I suggest you add the wine early , before the tomato sauce, to cook off the ‘boozy’ taste. Sauté it for 10 minutes or so after you add the wine and before you add the tomato sauce m, etc.

Four stars bedause this is a good base for a rose sauce, but the seasoning is off, and more basil and marjoram works better than thyme. However, individuals can tweak the seasoning to their own taste. For those who didn't like the sweetness, note that the better (and more authentic way) to 'sweeten' a too acidic tomato based sauce is to increase the amount of ONION and sweat them down in the oil well at the beginning of the cooking. Balance of sweetness is also dependent on the white wine used and DON'T leave it out if you want authentic rose sauce. if you prefer a less "sweet" sauce, use a fruity pino grigio, not chardonnay which is much too assertive and astringent, or a blended white table wine. If you do want a bit LESS acidic sauce use a slightly sweeter wine like a Riesling. It should definitely be added in sooner rather than later, also, to mellow the flavor, before adding the cream. Don't use a wine you would not drink -- especially not 'cooking wine' which is bad wine with salt added. All that said, yes if you are not going to use more onions and (RED)bell peppers, then definitely cut back on the oil. Using more of those two veggies will help incorporate the oil better. Thanks for the recipe!

Decent recipe, but requires a few crucial changes: I got by with only 1 - 2 tbsp of olive oil…6 seemed like way too much; replace tomato sauce with tomato puree since tomato sauce already has salt, spices, herbs and sugar added….i think this is why so many complain of this recipe being too sweet; add wine to veg and cook off the alcohol before adding the tomato puree; use fresh parsley if you can and add just before adding the cream...dried parsley has almost no flavor, but i do think that dried thyme, oregano and basil work better for this recipe; probably goes without saying, but add salt and pepper to taste

I created an account just to rate this sauce. It is SO good. I made it attempting to replicate a dish i love from an italian restaurant with black squid ink pasta. I forgot i didnt have oregano, so that was left out on accident. Per the other reviews, I reduced the oil to 4 tablespoons. I added lump crab to the sauce and also sauteed shrimps, scallops and added mussels at the end. I also didnt realize the chicken base was low sodium, so the sauce could've used a bit more salt. Also skipped the sugar afraid that it would be sweet instead of savory. All in all, delicious!!

Fabulous!! Tastes like restaurant quality. Per other recommendations, I made using only 1/4 c olive oil and brought wine to boil in separate saucepan then added.

This was absolutely amazing!! I added shrimp as recommended in the beginning and it's definitly a keeper.

Seriously, it tastes incredible.

A bit too sweet.

Super easy to make and tastes great

Made no changes. Have used this sauce with chicken or shrimp or lobster. Great sauce

So good! More onion and garlic.

This sauce was very good. We ate it with sautéed shrimp and scallops over fettuccini.

I’ve made this probably more than 20 times. I’ve made it with shrimp and fettuccini, chicken and penne, sweet Italian sausage and ravioli. I have committed this recipe to memory and I will make it over and over again in the future! Absolutely love and everyone says it is restaurant quality!

This was decent. It was slightly tangy, which I didn't expect. I used 3/4 of the sugar and omitted the bell pepper, and added the wine earlier with the hope that some of the alcohol would burn off. Probably won't make again, although my kids and husband thought it was ok.