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Creamy rosemary tomato sauce served
Silky pink 'Sugo Rosa' sauce infused with fresh rosemary aromas

Creamy Rosemary Tomato Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This recipe is the art of balancing the acidity of tomatoes with the fatty creaminess of cream. Northern Italian cuisine is fond of using cream to soften tomato bases, creating the so-called 'Sugo Rosa' (pink sauce). The woody, pine-like scent of rosemary adds an earthy depth to the dish, preventing it from becoming too heavy or boring due to the cream.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Deep frying pan or saucepan
  • Wooden spoon
  • Cheese grater
  • Knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Prepare the ingredients: crush the garlic with the flat of a knife, then chop finely. Finely grate the Parmesan.

Tip: Crushing the garlic helps it release a more intense flavour when fried.
2 ✓

Melt the butter in a pan over medium heat. When it foams, toss in the chopped garlic and fry just until fragrant (approx. 30-60 seconds). Do not let it brown!

Tip: Milk proteins in butter burn quickly, so be alert. If the garlic turns bitter, it ruins the whole base.
3 ✓

Pour in the tomato passata. Stir well, then add the whole rosemary sprigs. Turn down the heat and cook under a lid for 10-12 minutes.

Tip: Tomatoes need to be 'cooked out' to lose their raw, tinned taste and thicken (reduction).
4 ✓

When the sauce is a darker red and thicker, remove the rosemary sprigs. Now pour in the cream and warm through while stirring constantly, but do not let it boil vigorously.

Tip: The cream softens the acidity of the tomatoes and rounds out the flavours.
5 ✓

Remove from the heat and stir in the grated Parmesan. The residual heat will melt the cheese. Finally, season with salt and pepper.

Tip: Never cook cheese over direct heat in the sauce, as the fat may separate and the cheese can become rubbery.

Recipe FAQ

Why did the cream curdle?
Likely the tomatoes were too acidic or the sauce was too hot. Always temper the cream or add it slowly.
Can I use dried rosemary?
Yes, but since its flavour is more concentrated, use half the amount of fresh, and crush it with your fingers to release the aromas.

Ingredients

  • 400 g tomato passata
  • 200 ml cooking cream (min. 20% fat)
  • 2 sprigs fresh rosemary
  • 30 g butter
  • 2 cloves garlic
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 30 g Parmesan cheese