Palomino Sauce blends marinara and cream into a smooth, rosy sauce that’s both rich and easy to make. With just a few simple ingredients, you can create a restaurant-style pasta topping at home in under 30 minutes. Perfect for weeknight meals or special occasions, this creamy tomato sauce is always a hit.
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Palomino Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Palomino Sauce blends the brightness of marinara with the richness of cream, creating a silky, pink-hued sauce perfect for pasta, gnocchi, or casseroles. It comes together in just 30 minutes using simple pantry staples. This versatile and crowd-pleasing recipe delivers restaurant-level flavor with zero fuss.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 500g (18 oz) jar marinara sauce
- 1 teaspoon sugar
- 1 cup heavy cream
- ¾ cup vegetable broth
- ½ cup freshly grated parmesan cheese
- Salt, to taste
Instructions
- Warm olive oil in a deep skillet over medium heat.
- Add diced onion and sauté for 5 minutes until softened and translucent.
- Stir in minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the marinara sauce, sugar, vegetable broth, and cream. Stir to combine evenly.
- Bring to a gentle boil, then reduce heat and let it simmer uncovered for 15 minutes, stirring occasionally.
- Remove the pan from heat and mix in the grated parmesan until melted and smooth.
- Taste and adjust salt as needed. Serve immediately over your favorite pasta or store for later.
Notes
- For extra depth, add a pinch of red pepper flakes while the sauce simmers.
- You can substitute half-and-half for heavy cream, but the texture will be slightly thinner.
- This sauce freezes well store in airtight containers for up to 3 months.
- Stir in cooked sausage, mushrooms, or spinach to turn it into a full meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Simmered
- Cuisine: Italian-American
What Makes Palomino Sauce Special?
Palomino sauce blends classic tomato flavor with creamy richness for a truly balanced result. When you mix marinara with heavy cream, the sauce becomes velvety, slightly sweet, and full of depth.
Unlike Alfredo or Bolognese, this sauce stays light while still offering that comforting, indulgent feel. Its rosy hue also gives your dish a beautiful, elegant finish perfect for pasta, roasted vegetables, or even layered into baked recipes.
What You Need to Make Creamy Palomino Sauce
To create this creamy Palomino sauce from scratch, gather the following key ingredients. Each one plays a simple but important role in balancing flavor and texture.
- First, reach for olive oil. It builds a rich base and helps the onions and garlic release their full aroma while cooking.
- Next, chop a medium onion. Dicing it finely gives the sauce a smooth consistency and adds a savory, mellow depth.
- Then, prepare a few fresh garlic cloves. They bring warmth and fragrance that elevates the overall taste.
- After that, pour in marinara sauce. You can use your favorite jarred brand or go the extra mile with homemade if you prefer.
- Also, include a touch of sugar. Even a pinch of sugar can take the edge off sharp tomato flavors, especially when your sauce tastes overly tart.
- Now add heavy cream. It’s the addition of cream that softens the red tomato base into a pale blush and creates that rich, smooth finish everyone loves.
- To balance the thickness, stir in vegetable broth. It lightens the sauce slightly while deepening the overall flavor.
- To finish, grate in some parmesan cheese. This adds a salty, umami-rich layer that rounds out the creaminess perfectly.
- Finally, season with salt. Adjust the amount depending on how salty your cheese and broth already are.
Pro tip: Freshly grated parmesan melts better and blends more smoothly than pre-shredded cheese.
Step-by-Step Cooking Method
Time needed: 30 minutes
How To Make This sauce:
Making this Palomino sauce is quick and simple. You’ll only need one pot and around half an hour from prep to plate. Now, follow these simple steps to make your sauce from scratch.
- Final seasoning and serve
Taste the sauce and add salt if needed. Then ladle it over your choice of pasta, gnocchi, or even sautéed veggies.
- Heat the base
Drizzle olive oil into a deep skillet and warm it up over medium heat. Once it begins to shimmer, you’re ready to add your aromatics.
- Sauté the onion
Toss in the chopped onion and cook for about 5 minutes, stirring now and then until it becomes soft and translucent.
- Add the garlic
Add the minced garlic and sauté briefly just long enough for its fragrance to bloom. Stop before it turns brown fragrance is your cue.
- Build the sauce
Stir in the marinara, cream, broth, and sugar. Blend well until the mixture looks smooth and evenly combined.
- Let it simmer
Turn the heat down once it starts bubbling, and let the sauce gently cook uncovered for about 15 minutes. Stir occasionally so nothing sticks.
- Melt the cheese
Take the pan off the heat and immediately stir in the grated parmesan. The heat will melt it into a thick, velvety finish.
Why You’ll Love This Sauce
There’s a reason Palomino sauce has become a weeknight staple and a crowd favorite. It gives you all the cozy comfort of a homemade classic, without the effort.
- Quick and easy: You can get it on the table in about 30 minutes, start to finish.
- Pantry-friendly: Most of the ingredients are likely already in your kitchen.
- Creamy, without being too rich: The balance of tomato and cream gives you a light yet luxurious texture.
- Versatile: Pair it with pasta, drizzle it over roasted vegetables, or spoon it into baked dishes like lasagna.
- Family-approved: The mild, creamy flavor appeals to both adults and picky eaters.
Whether you’re making dinner on a busy weeknight or hosting a casual get-together, this sauce delivers comfort and elegance in every bite.
Storage & Reheating Tips
Palomino sauce is just as convenient as it is flavorful. If you make extra, here’s how to store and reheat it without losing quality.
- Refrigerate smart: Let the sauce cool down fully before sealing it in an airtight container. You can store it in the refrigerator for about three days without losing quality. For more storage best practices, refer to FDA food safety guidelines.
- Freezer-friendly: To save leftovers for later, portion the sauce into freezer-safe containers or bags. It holds up for about 3 months. If you’re unsure how to freeze sauces properly, this guide from Real Simple is helpful.
- Reheat gently: Use low heat on the stovetop and stir frequently. If it thickens too much, add a splash of cream or broth. For extra help, check out Bon Appétit’s reheating guide.
Frequently Asked Questions About Palomino Sauce
Yes, though it changes the texture. Whole milk works in a pinch, but the sauce will be thinner and less rich. For a similar creaminess without heavy cream, try using half-and-half or evaporated milk.
Not typically. The standard recipe is mild and creamy. However, you can easily add crushed red pepper or a dash of cayenne if you prefer a spicier kick.
The sauce itself is naturally gluten-free as long as your marinara and broth don’t contain hidden gluten. Always check labels if you’re cooking for someone with celiac or a gluten sensitivity.
This sauce clings beautifully to medium or large pasta shapes like rigatoni, penne, or fettuccine. It’s also great with gnocchi or baked into a pasta casserole.
Creative Ways to Use Palomino Sauce
Palomino sauce isn’t just for pasta it’s incredibly versatile. Pour it over baked chicken or roasted vegetables for a creamy upgrade. Use it as a base for lasagna or stuffed shells to add depth and silkiness. You can also serve it as a warm dip with crusty bread or swirl it into risotto for added richness. For a quick weeknight meal, spoon it over gnocchi or toss it with penne and top with fresh herbs. Whether you’re dressing up a simple dinner or building layers of flavor into your favorite dishes, this sauce is a reliable go-to.