Parma Rosa Pasta Sauce Recipes

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.

PASTA ROSA

Steps:

• Bring a pot of water to boil for the pasta.
• For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
• Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.

ITALIAN SAUSAGE ON PASTA WITH PARMA ROSA SAUCE

Steps:

• Remove case from the sausages before cooking so to make smaller pieces.
• Brown sausages et drain liquid.
• Add all other ingredients.
• Prepare Parma Rosa sauce and add sausages.
• Serve on pasta or rice.

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper.
• Place 2 cups Parmesan cheese into a shallow bowl.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Dip chicken breasts into the beaten egg whites.
• Press chicken into Parmesan cheese in shallow bowl to coat both sides.
• Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
• Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
• Stir vegetables into the sauce.
• Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
• Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

CLASSIC TOMATO SAUCE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
• Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.