This rich and creamy Rosa Tomato Sauce is bursting with flavor from the garlic, heirloom tomatoes, nutty parmesan cheese, and the creaminess of Daisy Sour Cream. This is a great pasta sauce for all types of noodles. We love it with fettuccine, spaghetti and pappardelle.

This delicious pasta with homemade sauce takes dinner to a new level, and in only 30 minutes! It’s great for both a quick, weeknight family dinner and for impressing guests when entertaining. Even your pickiest eaters will love this pasta dish.

This Rosa tomato sauce is packed with fresh flavors from the olive oil, onions, garlic, heirloom tomatoes, parmesan cheese, and Daisy Sour Cream. The seasoning can be adjusted to taste, adding spice with red pepper flakes if desired. If you like creamier sauces, you can add more Daisy Sour Cream. The sour cream and parmesan take this sauce to the next level, giving it a bit of saltiness and tang, and a whole lot of creaminess that helps the sauce cling to your pasta.

• Dry Fettuccine (1 pound): The canvas for the sauce.
• Olive Oil (1 tablespoon): You’ll need a good quality olive oil for sautéing the onions and garlic.
• Green Onions (4, finely chopped): Milder in flavor than other onions and quick cooking. For a stronger onion flavor, you can substitute yellow or red onions.
• Garlic (4 cloves, finely minced): A must for any great pasta sauce.
• Heirloom Tomatoes (3, chopped): Known for their thin skin and juicy interior, these tomatoes are more flavorful, sweet and colorful than hothouse tomatoes. When used for pasta sauce, they bring a perfect balance between sweetness and acidity.
• Petite Diced Tomatoes (14.5 ounce can): Packed at the peak of freshness, canned tomatoes have higher levels of vitamins A and K than fresh tomatoes.
• Dried Herbs and Spices (2-3 teaspoons): Dried herbs and spices are readily available in most spice cabinets and pack bold flavor.
• Chicken Bouillon (1 teaspoon): Adds a bit of highly concentrated flavor, perfect for sauces.
• Salt (1 teaspoon): Taste as you add it and before serving to avoid an under or overly salted dish.
• Daisy Sour Cream (1 cup): Adds a richness and creaminess to the sauce, mellowing out the acidity of the tomatoes.
• Parmesan Cheese (1 cup, finely shredded): Best when freshly shredded, it adds a nutty saltiness as a finishing touch to the sauce.
• Crushed Red Pepper Flakes (a sprinkle): As an optional ingredient, you can control the level of spice from none to mild to spicy. Season cautiously. A tiny pinch adds quite a punch.

• Feel free to use all canned tomatoes if heirloom tomatoes are out of season.
• For a smoother sauce, carefully pulse with an immersion blender until smooth, taking care not to burn yourself.
• Try adding your favorite protein for a heartier meal. This sauce is delicious with the addition of grilled chicken, ground beef, or cooked lentils.
• Add some veggies. Dice those veggies and add them to the onions and garlic when building the sauce. Squash, mushrooms, and spinach add nutrients and taste great!
• Try topping with basil leaves for a burst of freshness.

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the onions and cook for 1 to 2 minutes stirring frequently until the onions are transparent. Add the garlic and cook for 30 seconds; stir frequently.
2. Stir in the fresh chopped tomatoes and cook, stirring frequently, for 4 to 6 minutes or until tomatoes are slightly cooked.
3. Add the canned tomatoes, thyme, marjoram, cumin, bay leaves, chicken bouillon, and salt. Add the optional red pepper flakes if desired. Cook for 2 to 4 minutes more. Remove from the heat and remove the bay leaves.
4. Add the sour cream to tomato sauce mix and stir constantly until heated through.
5. Mix with your favorite pasta, stirring to coat well.
6. Sprinkle with the Parmesan cheese and serve immediately.