Rosemary Rosée Sauce
Rosemary Rosée Sauce
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Rosemary Rosée Sauce

10 MIN
10 MIN
2 cups (500 ml)



  1. In a large skillet over high heat, lightly brown the garlic, rosemary and bay leaf in the butter. Add the strained tomatoes and let simmer for 5 minutes or until the sauce develops an orange hue.
  2. Add the cream and continue cooking for 2 minutes. Off the heat, add the Parmesan and stir until the cheese has melted. Remove the rosemary and bay leaf. Season with salt and pepper.
  3. This sauce is delicious with Spinach and Ricotta Gnocchi.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.