Rosy-red Pasta Sauce

Rosy-red Pasta Sauce

Our cousins José and François gave me this recipe. The original version contains vodka.

4 servings (350 ml)
Preparation 5 min
Cooking 20 min


1 tbsp olive oil   15 mL
1/2 onions, finely chopped   100 g
1 clove garlic, pressed or minced    
1 cup strained tomatoes   250 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/4 cup whipping cream 35%   65 mL

Before you start

A blender or food processor will be very useful to purée the sauce.


  1. Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
  2. Remove the pan from the heat, then stir in the cream. Mix well then purée in a blender.


This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian

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