Blush Sauce
A silky tomato-cream sauce with sweet-heat from hot honey and a splash of white wine, perfect for pasta nights.
Ingredients
For the Sauce
- 2 tbsp butter Use unsalted for tighter salt control
- 1/2 cup Vidalia onion, diced very small Keeps the sauce mellow
- 3 cloves garlic, minced
- 28 oz smooth tomato sauce No chunks
- 1 tbsp tomato paste Boosts color and umami
- 1 tsp hot honey Or 1 tsp sugar + 1/2 tsp red pepper flakes as substitute
- 1/3 cup dry white wine Vermouth or pinot grigio work well; omit for broth
- 3/4 cup half-and-half For dairy-free, try full-fat coconut milk
- 1/2 cup grated Parmesan cheese Freshly grated melts best
- 1 cup mini mozzarella balls For tossing into the finished pasta
Instructions
Preparation
- Melt the butter in a medium skillet over medium heat until it sizzles gently.
- Add the finely diced Vidalia onion and minced garlic. Sauté until the onion is soft and browning at the edges — about 4–6 minutes.
- Pour in the tomato sauce and white wine. Stir to combine, then simmer uncovered for 5–7 minutes.
- Stir in the tomato paste and hot honey (or sugar + red pepper flakes). Mix until fully incorporated.
- Partially cover the pan, turn the heat to low, and let the sauce simmer gently for 20 minutes.
- Stir in the half-and-half and grated Parmesan until melted and the sauce turns blush.
- Toss the sauce with cooked pasta and fold in mini mozzarella balls.
- Serve immediately with extra grated Parmesan and freshly cracked black pepper.
Notes
For a lighter sauce, replace half-and-half with heavy cream. Use reserved pasta water to loosen sauce. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.