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–+ servings
Rosa Alfredo Sauce and rigatoni pasta served in a pasta bowl .

Rosa Alfredo Sauce

Arlene Mobley - Flour On My Face
Make delicious Rosa Alfredo sauce with ease from home in no time! Follow this easy recipe to make a tasty meal for your family in under 30 minutes. Use this Rosa Alfredo sauce for any pasta, pizza, or chicken dish.
5 from 2 votes
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Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Course Main Dish
Cuisine Italian
Servings 8 Servings
Calories 656 kcal

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)
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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.

Nutrition

Serving: 1ServingCalories: 656kcalCarbohydrates: 53gProtein: 17gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 130mgSodium: 759mgPotassium: 436mgFiber: 3gSugar: 6gVitamin A: 1866IUVitamin C: 5mgCalcium: 265mgIron: 2mg
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