Suga Rosa Sauce Food

PINK SAUCE PASTA RECIPE

Steps:

• BOIL PASTA: in salted water as per package directions, cooking a minute less (it will finish cooking in sauce). Drain and set aside.
• MAKE PINK SAUCE: While pasta is boiling, make the sauce. Heat butter (or butter/olive oil) to medium heat in a medium pan. If doubling the recipe, use a large pan. Add onions, garlic, salt, pepper and bouillon powder (and red pepper flakes if using). Gently sauté for 4-5 minutes until onions are very soft. Add sherry, if using, and cook for 1 minute. Add tomato puree, cream, Parmesan and most of the basil. Cook and stir for 2-3 minutes. Taste and adjust seasonings, adding more salt, chili flakes, Parmesan or basil as desired.
• ASSEMBLE: Add cooked pasta to sauce. Toss to combine well with sauce and heat through for 1-2 minutes. Serve, garnished with additional chopped basil and Parmesan cheese on top of the pasta if you like.

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

PARMA ROSA SAUCE MIX

Steps:

• In a large heavy saucepan, heat olive oil, then add the garlic cloves (whole so they add a "gentle" garlic flavor).
• Add the tomatoes, salt and pepper. Cover and cook tomatoes until they're soft and collapsed (about 10 min.). If the skins bother you, then fish them out.
• Uncover and cook, stirring often, until the mix is very smooth. Add water, if needed, to keep sauce from sticking to the pot. Stir in cream slowly, then add sugar (or carrot), if needed. (Taste it. The sweet carrot/sugar tempers the acidic tomatoes. You'll know if you need to add sugar if the sauce is really tart.).
• Simmer the sauce a bit for the cream to become incorporated. Add water, if needed, to bring the sauce to desired consistency.