Craving a creamy Rosa Alfredo sauce but don’t want to settle for a store-bought jar? Look no further!
This homemade Alfredo sauce recipe is easy to make, plus it’s packed full of flavor.
Using just a few simple ingredients, you can whip up a delicious pink Alfredo sauce and pasta dish in less than 30 minutes.
Keep reading to discover all you need to know to make your own delicious Rosa Alfredo sauce at home.
Homemade Rosa Alfredo sauce is an easy and delicious restaurant-quality pasta dish you can make at home.
For this recipe you will need butter, heavy cream, Parmesan cheese, Romano cheese, Marinara sauce, Italian seasoning, basil, fresh garlic, and salt and pepper.
The butter and cream provide the base for the Alfredo sauce. The Parmesan and Romano cheeses adds a savory, nutty flavor and it is what helps thicken the sauce.
The garlic adds a bit of exquisite flavor and the salt and pepper are essential for bringing out the flavor. Marinara sauce is what adds the pink and light tomato flavor to this classic Italian pasta sauce.
Let's not forget the Italian seasoning and basil to add an Italian flavor to this popular classic pasta dish.
With these simple ingredients, you can make a delicious Rosa Alfredo sauce in no time.
Recipe Prep
- Cook the rigatoni pasta noodles for 12 minutes following the directions on the box. Drain. Rinse well with cold water until the pasta is cold to the touch. Drain well and set aside until ready to add to the pan with the red sauce.
Rosa Alfredo Sauce Ingredients
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
- pasta: Today I am using rigatoni pasta. There are many pasta options you can use when serving Rosa Alfredo Sauce. Fettuccine, ziti, spaghetti, or angel hair pasta are perfectly suitable pasta choices.
- classic alfredo sauce ingredients: unsalted butter, fresh garlic, all-purpose flour, heavy whipping cream, Parmesan cheese, Romano cheese
- seasonings: salt, pepper, Italian seasoning, dried or fresh basil and red pepper flakes
- Marinara sauce: Marinara sauce is the traditional tomato sauce used to make this recipe. You can use any red sauce or even a can of crushed and drained tomatoes to make this recipe.
📌Pro Tip
📌Measure out all of the ingredients before starting the recipe. The first couple of steps move quickly and are very important when making a roux and adding the cream to the pan. There is no time to stop and measure once you start melting the butter.
👇See the step by step directions below!
Step by Step Directions
- Step 1: Over medium low heat melt the butter and add the garlic to the pan. Sauté the garlic for one minute.
- Step 2: Add the all-purpose flour to the pan and whisk to make a flour roux.
- Step 3: Increase the heat to medium and slowly, a little at a time add the heavy whipping cream to the skillet while whisking it into the flour and butter roux. Whisk to blend the flour mixture into the heavy cream until all lumps of flour have dissolved into the cream.
- Step 4: Add the finely shredded Parmesan and Romano cheese to the skillet. Whisking to keep the cheeses from sticking to the hot bottom of the skillet. Whisk until all of the cheese has melted into the hot sauce.
- Step 5: Add the salt and pepper to season the sauce. Whisk until combined.
- Step 6: Slowly bring the alfredo sauce to a boil to thicken. Whisk constantly so the sauce does not burn on the bottom of the pan.
- Step 7: Pour the marinara sauce into the pan and add the Italian seasoning and fresh or dried basil to the pan.
- Step 8: Whisk until the alfredo sauce and the Marinara sauce are blended well. Remove the pan from the heat.
- Step 9: Add the cooked Rigatoni pasta to the pan and toss until all of the pasta is well coated with the Parma Rosa sauce. Add more basil if desired and toss to combine.
Garnish with more shredded Parmesan and Romano cheese, dried or fresh basil and red pepper flakes.
Recipe FAQS
Rosa sauce is a combination of two popular pasta sauces. When Alfredo sauce and a classic marinara sauce is combined you get a delicious pink sauce. This sauce is know as Rosa sauce, Parma Rosa and Pink sauce. It can be served over pasta, used as a pizza sauce or spooned over chicken and serve with pasta.
Creamy rosa sauce is also known as Rosa Alfredo sauce. A sauce made when homemade Alfredo sauce and marinara sauce is combined.
📌Pro Cooking Tips
- Cook the pasta before starting the Rosa Alfredo Sauce.
- Measure the ingredients before starting the recipe. The first couple of steps are very important to make the roux and adding the cream to the pan. There is no time to stop and measure once you start melting the butter.
- Storing leftovers: Refrigerate leftovers and eat within three days.
- Freezing the sauce: Leftover sauce can be frozen for up to two months. Reheat in the microwave or in a saucepan. If the sauce has thickened add a little cream to thin it out to the correct consistency.
- Serving ideas: Serve over pasta, use as a pizza sauce, or spoon over chicken.
Another favorite Alfredo sauce recipe is my Alfredo Sauce with Half and Half and my Alfredo Sauce recipe with Milk.
We have reached the end of our journey exploring the delicious world of homemade rosa alfredo sauce pasta. This classic Italian-American dish is easy to make, can be served with a variety of sides, and is guaranteed to please the palate of all who partake.
We have discussed the ingredients and outlined the easy steps by step directions to make the recipe.
So why not take the plunge and treat your family to a wonderfully delicious Italian supper?
Make it homemade, make it fun, and make it memorable.
As Theodor Roosevelt famously said, “Do what you can, with what you have, where you are.” Go make something delicious!
More Alfredo Sauce Recipes
If you love creamy alfredo sauce recipes try making one of my other easy homemade alfredo sauce recipes below.
⭐Leave a star rating
Have you tried this recipe? Leave a star rating in the recipe card below to let me know how the recipe turn out.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Rosa Alfredo Sauce
Ingredients
- 1 lb. Rigatoni Pasta (cooked)
- 3 tablespoons unsalted butter
- 1 tablespoon minced fresh garlic
- 3 tablespoon all-purpose flour
- 3 cups heavy whipping cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup finely shredded Parmesan plus more for garnish
- ½ cup finely shredded Romano cheese plus more for garnish
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon dried or fresh basil leaves optional.
- ¼ teaspoon red pepper flakes (optional)
Instructions
Recipe Prep
- Cook the pasta following the directions on the box
Make Rosa Alfredo Sauce
- Over medium low heat melt the butter and add the garlic to the pan. Sauté the garlic for one minute.
- Add the all-purpose flour to the pan and whisk to make a flour roux.
- Increase the heat to medium and slowly, a little at a time add the heavy whipping cream to the skillet while whisking it into the flour and butter roux. Whisk to blend the flour mixture into the heavy cream until all lumps of flour have dissolved into the cream.
- Add the finely shredded Parmesan and Romano cheese to the skillet. Whisking to keep the cheeses from sticking to the hot bottom of the skillet. Whisk until all of the cheese has melted into the hot sauce.
- Add the salt and pepper to season the sauce. Whisk until combined.
- Slowly bring the alfredo sauce to a boil to thicken. Whisk constantly so the thickening alfredo sauce does not stick or burn on the bottom of the pan.
- Pour the marinara sauce into the pan and add the Italian seasoning and fresh or dried basil to the pan.
- Whisk until the alfredo sauce and the Marinara sauce are blended well. Remove the pan from the heat.
- Add the cooked Rigatoni pasta to the pan and toss until all of the pasta is well coated with the Parma Rosa sauce. Add more basil if desired and toss to combine.
- Garnish with more shredded Parmesan and Romano cheese, dried or fresh basil and red pepper flakes.
Recipe Expert Tips
- Cook the pasta before starting the Rosa Alfredo Sauce.
- Measure the ingredients before starting the recipe. The first couple of steps are very important to make the roux and adding the cream to the pan. There is no time to stop and measure once you start melting the butter.
- Storing leftovers: Refrigerate leftovers and eat within three days.
- Freezing the rosa sauce: Leftover sauce can be frozen for up to two months. Reheat in the microwave or in a saucepan. If the sauce has thickened add a little cream to thin it out to the correct consistency.
- Marinara sauce: Marinara sauce is the traditional tomato sauce used to make this recipe. You can use any red sauce or even a can of crushed and drained tomatoes to make this recipe.
- Serving ideas: Serve over pasta, use as a pizza sauce, or spoon over chicken.
Loren
sounds delicious, Wondering if I can substitute 1/2 & 1/2 foor the heavy cream?
Arlene Mobley
Yes you can substitute half and half for the cream.
Helen at the Lazy Gastronome
I love the combination of the cheeses instead of just parm. Thanks for sharing at the What's for Dinner party - Hope to see you there tomorrow too! Enjoy the rest of your weekend.