Lessons learned about food. Rose sauce.

Agnolotti di Spinaci
Housemade stuffed agnolotti with spinach and ricotta in a spinach pasta served in a tomato or cream sauce

This is what I ordered last night at Da Marco's. I asked for the tomato sauce, not the cream sauce. It was great. But, when the owner stopped by and I quizzed him, as I so annoyingly do quite often, about the ingredients in the tomato sauce, I learned that he makes his tomato sauce with... cream: called rose sauce. First time I'd heard of it. I've been reading a lot of books about food lately, especially chain-store food--like you get at Chili's and TFIG for example--and I thought that food was bad because of all the hidden ingredients and multiple deep-fryings. And I learned years ago that lots of restaurants, good and average, often drizzle melted butter on top of their vegetables. But I didn't know that when I ask for "tomato sauce" instead of "cream sauce" I may still be getting a cream sauce. The owner also told me he uses skinned plum tomatoes for his sauce but he doesn't start with fresh ones and remove the skins and seeds on-site. I guess that would be asking too much, even of a small restaurant. But I DO wish he'd start calling his "tomato" sauce by its rightful name: rose sauce.