Rosas Sauce Salsa Rosata Recipes

SAUCE ROSEE

Steps:

• In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
• Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
• Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

SALSA ROSADA OR SALSA GOLF

Steps:

• Combine the ingredients in a small bowl and mix well.

SALSA ROSA - MICHAEL CHIARELLO

Steps:

• Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
• Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
• Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
• Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.

ROSA'S SAUCE (SALSA ROSATA)

Steps:

• Mix all ingredients; chill thoroughly.
• Arrange chilled cooked seafood on lettuce, drizzle with lemon juice and spoon on your sauce. ENJOY!

SALSA ROSA

Steps:

• In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!

PENNE RIGATE WITH SALSA ROSA & SAUSAGE

Steps:

• Cook pasta al dente, according to directions on the package, usually 9 to 11 minutes. While pasta is cooking, prepare the sauce. Take the chill off sausage either on counter or in a micrwave on "Defrost" setting for a couple of minutes. Cut casings and crumble sausage as much as possible. Add olive oil to a large skillet and heat on high until just starting to smoke. Quickly add sausage to pan, distributing in a thin layer. Brown the sausage, separating clumps as much as possible. Add Tomato Basil Sauce to meat in the skillet, stiring until it starts to simmer. Then stir in the cream. When mixture starts to boil, reduce to slow simmer. When pasta is almost ready, stir in the cheese and simmer until well blended. Drain pasta, reserving 1/4 cup of the pasta water. Dump pasta into the sauce in the skillet and toss. Add a little of the reserved pasta water, if needed, to correct thickness of the sauce. Serve with a crusty Italian bread, extra cheese, and a green salad with a simple vinaigrette.