Pasta Parma Rosa is pasta tossed with a simple tomato, cream and Parmesan cheese sauce. It’s lusciously rich and delicious!
Easy Pasta Parma Rosa
Assuming you keep a well-stocked pantry, I bet you have everything on hand to make this fantastic Pasta Parma Rosa for dinner tonight!
It’s so easy to make, only takes about thirty minutes from start to finish, and a perfect example of simple ingredients coming together to create a memorable meal!
What is Parma Rosa Sauce?
It’s essentially marinara sauce with Parmesan cheese and heavy cream added – creating a rich, luscious, and flavorful sauce to serve over the pasta of your choice.
Parma Rosa literally translates to pink Parmesan and the finished dish certainly does have a pink color depending on how much cream you add to the sauce. This sauce is also sometimes called Rosatella.
Variations (and Misconceptions)
Key Ingredients & Substitutions
- Marinara Sauce – We made a simple homemade marinara with extra virgin olive oil, onion, fresh garlic, tomato paste, canned diced tomatoes, salt, pepper, dried oregano, fresh basil, red pepper flakes, fresh parsley, butter and sugar. You can use a jarred sauce for convenience, but the homemade sauce will taste the best.
- Cheese – We used a combination of Parmesan and Romano cheeses for depth of flavor.
- Heavy Cream – This is high-fat cream (at least 36%). You can also use whipping cream.
- Pasta – We use penne but any sturdy pasta shapes works well in this dish.
Tips & Tricks
Pasta Parma Rosa
Pasta Parma Rosa is pasta tossed with a simple tomato, cream and Parmesan cheese sauce. It’s lusciously rich and delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: pasta, entree
- Method: stovetop
- Cuisine: Italian
Ingredients
12 ounces dry Penne pasta
1/4 cup extra virgin olive oil
1 cup sweet onion, diced
2 tablespoons of fresh minced garlic
Pinch red pepper flakes
2 tablespoons tomato paste
1 28-ounce can whole peeled tomatoes (We like Cento brand San Marzano tomatoes)
1 14.5-ounce can diced tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry oregano
2 tablespoons fresh basil, chopped, or half that of dried
1 tablespoon dry parsley
1 tablespoon granulated sugar (optional)
2 tablespoons butter
1 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
1/2 cup heavy cream
Instructions
- This recipe comes together quickly, so have everything measured out and ready before cooking.
- Bring a pot of salted water to a boil and add Penne. Cook to just shy of fully cooked.
- While pasta is cooking, in skillet with high sides or braiser, heat olive oil over medium heat and add onions, garlic and red pepper flakes and cook until onions are tender, about 3-4 minutes.
- Add tomato paste and cook for two minutes.
- Add both cans of tomatoes, salt, pepper, oregano, basil, parsley and sugar. Bring to a medium simmer and cook for ten minutes.
- Use an immersion blender or a regular blender and puree for a few seconds, leaving some chunks of tomatoes.
- Add butter, grated Parmesan and Romano cheese as well as heavy cream.
- Using the spider, transfer pasta to the sauce but do not discard the pasta water yet.
- Cook the pasta and sauce together for a few minutes to finish cooking the pasta. Add pasta water as needed for right consistency.
- Serve immediately.
Frequently Asked Questions
- Can I make Pasta Parma Rosa ahead of time? You could make the sauce ahead of time and reheat, but wait to cook the pasta until you are ready to serve.
- How do I store leftovers? Store covered and refrigerated for up to four days.
- How do I reheat leftovers? Gently warm individual portions in the microwave or in a saucepan. Just avoid over overheating.
- Can I freeze? The sauce can be frozen, but not the pasta.
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