Pasta with Rosemary Cream Sauce

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Total Time
5 mins
20 mins
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  1. Cook the pasta until al dente.
  2. In the meantime, using a saucepan, saute the rosemary and garlic in olive oil over low heat for about 3 minutes.
  3. Add the tomato puree, and season with salt and pepper.
  4. (optional.. Sprinkle in hot pepper flakes.) Simmer for about 15 minutes.
  5. Stir in cream and parmesan until heated through.
  6. Drain pasta and toss with the sauce.
Most Helpful

4 5

Very simple to make, but I did not care for this dish. I thought the sauce tasted akin to a canned spaghetti I used to eat when I was a kid. The tomato puree was very acrid so I added a pinch of sugar to tone it down. You might want to be careful when you stir the cream into the simmered puree. If it's too hot, the cream could curdle.