Featured Recipe
Rosemary Pink Sauce
By Kate
"
A creamy tomato-based sauce infused with rosemary and thyme, finished with pecorino instead of parmesan. Uses olive oil instead of butter for a lighter touch, and adds a pinch of chili flakes for subtle heat. Cook garlic and herbs low and slow, extract flavors fully before combining with tomato puree and cream. Simmer gently till sauce blisters and thickens with reddish sheen. Serve with fresh pasta or gnocchi. Salt and black pepper finish it off. No gluten, nuts, or eggs in recipe. Simple ingredients build layers of aroma and texture.
"
Prep:
15 min
Cook:
25 min
Total:
40 min
Serves:
2 servings
Italian
sauce
pasta
vegetarian
Introduction
Start with basics — olive oil, not butter. Butter can burn fast, olive oil lets garlic and herbs infuse gently. Garlic gets sweet and aromatic this way. Throw in thyme alongside rosemary to add complexity. Tomato purée, it’s thicker than coulis so concentrate flavors faster. No hurry — low-and-slow coaxing develops depth. Chili flakes sneak in a shadow of heat, wakes up the sauce. Cream isn’t just for richness but balances acidity of tomato. Pecorino swaps in for parmesan, sharper punch, saltier finish. Watch temperature control, crucial to prevent separation or grainy texture. Removing herbs at the end avoids bitter notes, leaving clean herbal aroma. Sauce thickness? Look closely, visual cues on pan edges better than a clock. Thin if needed with pasta water. Gnocchi or fresh pasta love this, clings well, silky but with bite. Simple staples, little tweaks, that’s how layers of flavor breathe life.
Ingredients
About the ingredients
Garlic is king here — mince finely so it releases oils fast but won’t scorch. Use fresh rosemary sprig with leaves intact for frittering into sauce; thyme is less intrusive, adds subtle earthiness. Olive oil preferred for its higher smoke point and cleaner finish than butter; butter can overwhelm with dairy fat, burn if overheated. Tomato purée works better than coulis; more concentrated solids, less watery, makes sauce velvety quicker. Cream should be full fat — 35 percent minimum — gives body and prevents curdling. Pecorino romano is saltier and more assertive than parmesan; if unavailable, aged grana padano or even sharp aged cheddar could substitute but flavors shift. Chili flakes optional, bring only a hint of bite, adjust by taste. Salt late — cheese adds saltiness, so add salt carefully to avoid over-seasoning.
Method
Technique Tips
Start heating olive oil on medium-low, don’t rush garlic; burnt bits cause bitterness and spoil sauce. When garlic is translucent and caressing the pan with soft sizzling, add herbs to infuse aroma without burning. Flip heat to medium once tomato purée goes in; bubbles forming at rim indicate simmering. Stir to prevent sticking or burning at bottom — clay or stainless pans work, avoid too thin metal that heats unevenly. Adding chili flakes here helps them toast slightly, boosting flavor. Lower heat when adding cream gradually — prevents splitting. Stirring continuously ensures smooth emulsion. Off heat, whisk cheese in cold saves sauce from curdling. Skim off herbs — twigs or needles left in sauce can taste bitter or stringy. Adjust thickness by eye, spoon test — sauce must coat but not drown pasta. Seal in flavor by serving sauce freshly made; reheat risks breakage. Keep a ladle of pasta cooking water for final thinning, liquid starch helps bind sauce to pasta strands.
Chef's Notes
- 💡 Garlic's crucial. Mince finely for fast flavor release. Lightly golden, makes sweet notes. Too dark? Toss it. Strain through pace - lots to watch.
- 💡 Fresh herbs, rosemary and thyme, add depth. Toss in whole sprigs. Not all herbs blend well. Strain before serving. Bitter notes ruin dishes.
- 💡 Tomato purée, thicker than coulis. Concentrates flavor quickly. Look for glossy sheen while simmering, stir often. Check how it clings to pasta.
- 💡 Chili flakes, just a pinch. Adjust as needed. Slow bloom in warm oil before adding tomatoes. Don't rush the heat. Balance is key.
- 💡 Cream can split if overheated. Bring it in slowly. Emulsify while stirring. Look for silky texture. If it curdles, salvage with quick whisk.
