Kiss From a Rose (Rose Sauce)

Kiss From a Rose (Rose Sauce)

3 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    40 m
  • Ready In

    1 h 25 m
Recipe by  Dregun

“You will never look at another rose sauce the same once you make, serve and share this recipe with your friends and family. This sauce infuses the flavor of artichoke and sun-dried tomato along with fresh tomatoes, cream, and a hint of sweet wine to please all. Serve over pasta of your choice. Shrimp, scallops, or mussels work very well with this sauce!”

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Adjust Servings

Original recipe yields 12 servings



  1. Cut all the leaves away from the artichokes to expose the hearts.
  2. Trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife.
  3. Mince 1 artichoke heart, and coarsely chop the second. Set the artichoke hearts aside.
  4. Place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds.
  5. Pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth.
  6. Heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, Italian seasoning, oregano, marjoram, and salt.
  7. Bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
  8. Pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. Stir this mixture back into the saucepan.
  9. Pour the heavy cream, sweet white wine, and Parmesan cheese into the sauce and stir to combine. Bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. The sauce should be a pink color with red patches from the sun-dried tomatoes.

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Reviews (3)

Rate This Recipe

Good recipe, however I cooked the artichokes first and used the cooked leaves as garnish arranged like flower petals around my pasta bowl. I only used 2 cups heavy cream and added a bit more sugar to cut the acid of the tomatoes since I only used white cooking wine. Overall we liked it and have a ton of sauce left over the freezer to have a second time.



Recipe Group Selection: 08, February 2014 ~ I thought the sauce had good flavor, but DH, not so much. I made a half batch of sauce in the morning and slowly reheated it in the evening and added the parmesan cheese at that point. I served this with steamed cauliflower and garlic toast. I think I will repurpose the leftover sauce into a small pan of lasagna.



My family RAVED about this pasta sauce; it was a real hit! We really enjoyed the arties and the sun-dried tomatoes and the flavor of the sauce with the liquid smoke was interesting and tasty. Thanks a lot; I will definitely make this again!

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Amount Per Serving (12 total)

  • Calories
  • 344 cal
  • 17%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 712 mg
  • 28%

Based on a 2,000 calorie diet



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Chunky Red Sauce with Ground Italian Sausage


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Uncle Tim's Mole Sauce