In a medium pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add one finely diced medium onion and 3 minced garlic cloves. Sauté for 4-5 minutes until the onions become translucent and the garlic is fragrant.

Stir in ⅓ cup of tomato paste into the sautéed onions and garlic, letting it cook for about 1 minute.

Pour in 1 cup of low-sodium chicken stock (or vegetable stock), along with one 15-ounce can of diced tomatoes, 1 tablespoon of sugar, 1 teaspoon of Italian seasoning, ¼ teaspoon of salt, and ¼ teaspoon of ground black pepper. Stir together well, then bring to a boil.

Once boiling, reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes.

After simmering, stir in ⅓ cup of heavy cream to your sauce, mixing thoroughly until it achieves a creamy consistency.

Serve the creamy rosé sauce generously over your favorite freshly cooked ravioli.