Pasta with Rosée Sauce

Name: Pasta with Rosée Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil; 1 can 28 oz (796 ml) crushed or whole tomatoes; 3 tablespoons (45 ml) tomato paste; Salt and pepper; 2 tablespoons (30 ml) butter; 2 tablespoons (30 ml) unbleached all-purpose flour; 1 cup (250 ml) milk; 3/4 lb (375 g) long or short pasta of your choice

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Preparation 30 MIN

Cooking 25 MIN
Servings 4

Ingredients
Preparation

Ingredients

Tomato Sauce

1 onion, chopped
2 cloves garlic, finely chopped
2 tablespoons (30 ml) olive oil
1 can 28 oz (796 ml) crushed or whole tomatoes
3 tablespoons (45 ml) tomato paste
Salt and pepper

Bechamel Sauce

2 tablespoons (30 ml) butter
2 tablespoons (30 ml) unbleached all-purpose flour
1 cup (250 ml) milk

3/4 lb (375 g) long or short pasta of your choice

Preparation

Tomato Sauce

In a saucepan, soften the onion and garlic in the oil for about 3 minutes. Add tomatoes and tomato paste. Bring to a boil and simmer for about 15 minutes, stirring occasionally. Season with salt and pepper.
In a blender, purée until smooth.

Bechamel Sauce

In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring continuously. Add the milk an bring to a boil while whisking. Season with salt and pepper.
Add the bechamel to the sauce and stir to combine. Adjust the seasoning.
In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add to the sauce.

Note

As simple as it gets!

You can prepare this tomato cream sauce two ways: by adding 125 ml (1/2 cup) 15% cooking cream to the tomato sauce, which is faster, or by adding a bechamel sauce to the tomato sauce, which is healthier. The choice is yours!