Salsa Rosa

Date: Mon, 27 Jun 2016 | Source: Cooking for One


  • 1 can good crushed tomatoes
  • 1 small pack of 38% whipping cream or creme fraiche
  • 1 tablespoon olive oil
  • 1 cup parmesan cheese, grated
  • 2-3 roma tomatoes
  • 1 tablespoon butter
  • 5 cloves of garlic
  • 1 zucchini (optional)
  • 1 red bell pepper (optional)
  • Salt and black pepper


Wash and thinly slice zucchini and bell pepper. Peel and slice the garlic cloves.

De-skin tomatoes: Fill a small sauce-pan with water and bring to boil. Make shallow cross-cuts on the top of each tomato. Plonk the tomatoes in boiling water and wait for 1 minute. Take tomatoes out with a slotted spoon and quickly run cold water through them. Even better, you can keep a large bowl with ice-cold water handy, and, after boiling, submerge your tomatoes in the water for 2 minutes. Take tomatoes out of the water and peel the skins.

Heat the olive oil in a large sauce an over medium heat. Add garlic and cook until it starts to yellow, about 2 minutes. Add zucchini and cook until they turn a little yellow-ish, about 4 minutes. If not using zucchini, add tomatoes right after garlic.

Add canned tomatoes. Slice red peppers, add to the sauce, roughly dice the de-skinned tomatoes and add to the sauce as well. Mix all together, lower the heat a little and cook for about 10 minutes, stirring occasionally.

Add 1 table spoon butter, mix well. Add cream and mix again. Bring the sauce to slight simmer. Add parmesan cheese in small portions, stirring constantly. Don't add it all it once or it will be lumpy.

Cook sauce for 10-15 more minutes. Add salt and black pepper to taste. Cover, reduce heat to medium, and let stand.

In another pot, cook the pasta al dente (you can use spaghetti, fettucini, or penne, or any other kind you like).

Before serving, spoon the sauce on top of pasta. Enjoy!