Kiss From A Rose Rose Sauce Recipes

EASY ROSé PASTA SAUCE

Steps:

• Cut the garlic into small pieces. Set aside.
• In a skillet, heat the oil over medium-high heat. Add the garlic. Cook it for 1 minute. Do not roast, as this will change the taste of the sauce. Stir a little.
• Add the tomato sauce and stir well.
• Add the parmesan cheese while stirring with a whisk. Mix well.
• Add the cream and stir while bringing to a boil.
• Add salt and pepper to taste. Stir well for about 5 minutes and remove from heat.
• Serve over pasta.

KISS FROM A ROSE (ROSE SAUCE)

Steps:

• Cut all the leaves away from the artichokes to expose the hearts.
• Trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife.
• Mince 1 artichoke heart, and coarsely chop the second. Set the artichoke hearts aside.
• Place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds.
• Pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth.
• Heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, Italian seasoning, oregano, marjoram, and salt.
• Bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
• Pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. Stir this mixture back into the saucepan.
• Pour the heavy cream, sweet white wine, and Parmesan cheese into the sauce and stir to combine. Bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. The sauce should be a pink color with red patches from the sun-dried tomatoes.

KISS FROM A ROSE (ROSE SAUCE)

Steps:

• Cut all the leaves away from the artichokes to expose the hearts.
• Trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife.
• Mince 1 artichoke heart, and coarsely chop the second. Set the artichoke hearts aside.
• Place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds.
• Pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth.
• Heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, Italian seasoning, oregano, marjoram, and salt.
• Bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
• Pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. Stir this mixture back into the saucepan.
• Pour the heavy cream, sweet white wine, and Parmesan cheese into the sauce and stir to combine. Bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. The sauce should be a pink color with red patches from the sun-dried tomatoes.