Roccos Red Sauce Recipes

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ROCCO'S WING SAUCE



Rocco's Wing Sauce image

Provided by Food Network

Time P1DT30m

Yield 4 cups

Number Of Ingredients 20

2 cups liquid margarine
2 cups hot sauce
1/2 cup minced or ground jalapeno pepper, with seeds
1/3 cup cayenne pepper
1/4 cup crushed red pepper flakes
1/4 cup Lefty's Vinaigrette, recipe follows
2 teaspoons ground black pepper
1 large clove garlic, minced
1 1/4 cups red wine vinegar
1 cup canola oil
1 cup extra-virgin olive oil
1/4 cup minced fresh parsley
2 tablespoons balsamic vinegar
2 teaspoons table salt
1 teaspoon dried basil
1 teaspoon ground mustard powder
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon ground black pepper
2 cloves garlic, minced

Steps:

  • Put the margarine, hot sauce, jalapeno, cayenne, red pepper flakes, Lefty's Vinaigrette, black pepper and garlic in a medium saucepan. Bring to a boil, stirring often so as not to scorch. Reduce the heat and simmer for 5 minutes. Let cool completely. Refrigerate in an airtight container.
  • Whisk together the red wine vinegar, canola oil, olive oil, parsley, vinegar, salt, dried basil, mustard powder, dried oregano, sugar, black pepper and garlic in a large bowl. Bottle and refrigerate for at least 24 hours to let the flavors bloom. Shake to blend before using.

ROCKY'S RED SAUCE



Rocky's Red Sauce image

Make and share this Rocky's Red Sauce recipe from Food.com.

Provided by Danny Beason

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

olive oil
2 medium chopped onions
9 -10 cloves garlic, pressed
3 (8 ounce) cans crushed tomatoes
3 (4 ounce) cans tomato puree
2 large bay leaves
2 tablespoons parsley
2 tablespoons oregano
2 tablespoons basil
1 tablespoon sugar
cracked pepper

Steps:

  • Cover bottom of large stockpot with olive oil.
  • Add the onions and saute till onions are almost clear.
  • Add garlic and continue to simmer on low 5-10 minutes.
  • Add tomatoes and tomato puree, top off with all seasonings and sugar.
  • Let simmer on low and stir occasionally.
  • Use for spaghetti, lasagna and pizza sauce.
  • Freezes very well in ziplock bags or plastic containers.

Nutrition Facts : Calories 82.7, Fat 0.4, SaturatedFat 0.1, Sodium 261.6, Carbohydrate 19.8, Fiber 3.5, Sugar 10.6, Protein 2.5

ROCCO'S HOW LOW CAN YOU GO LOW-FAT MARINARA SAUCE



Rocco's How Low Can You Go Low-Fat Marinara Sauce image

Provided by Rocco DiSpirito

Categories     Sauce     Garlic     Tomato     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Low Sodium     Dinner     Lunch     Basil     Healthy     Simmer     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 1/2 cups (13 servings)

Number Of Ingredients 9

1/2 tablespoon extra-virgin olive oil
6 garlic cloves, minced
1 large yellow onion, cut into small dice
Salt
Crushed red pepper
Two 28-ounce cans tomato puree
1/2 cup water
1 small piece of Parmigiano- Reggiano cheese rind
1 large sprig fresh basil

Steps:

  • Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.
  • Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.
  • With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.

ROCCO'S FAMOUS HOT STICKS



Rocco's Famous Hot Sticks image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 3

Rocco's Deep-Dish Pizza Dough (see below for the link)
1/2 cup Rocco's Hot Wing Sauce (see below for the link)
Blue cheese or ranch dressing, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Turn out the pizza dough onto a cutting board. Flatten the dough and press out the bubbles. Pull the dough into a rectangle roughly the size of a sheet of notebook paper. Dump out the wing sauce into the center of dough, and use a spoon or cake server to evenly spread the sauce all over the dough.
  • Cut the sauced dough in half the short way, then cut each half further into 3 even strips. Grab the ends of one strip and fold the sauce side over onto itself, twirling the dough strip into a tube so the hot sauce is inside and the white dough is on the outside.
  • Transfer the dough twirls to a cookie sheet, making sure they do not overlap. Bake on the center rack of the oven until browned but still soft inside, 8 to 10 minutes.
  • Cut in half, pile onto a serving tray, and serve with your favorite blue cheese or ranch dressing for dipping.

ROMESCO SAUCE



Romesco Sauce image

Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 12

1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed
3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)
2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted
2 large garlic cloves, peeled
1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
1 tablespoon chopped fresh Italian parsley
1 teaspoon sweet paprika or Spanish smoked paprika (pimenton)
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 tablespoon sherry vinegar
1/4 to 1/2 cup extra virgin olive oil, as needed

Steps:

  • Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
  • Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
  • Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
  • Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams

CHEF JOHN'S ROMESCO SAUCE



Chef John's Romesco Sauce image

One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h30m

Yield 24

Number Of Ingredients 9

3 large red bell peppers
½ cup olive oil
8 cloves garlic
1 cup cubed stale bread
¾ cup roasted almonds
¼ cup sherry vinegar
1 tablespoon smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt, or more to taste

Steps:

  • Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
  • Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
  • Toast bread in the oil until golden brown, 2 to 3 minutes.
  • Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
  • Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 91.3 mg, Sugar 1.2 g

ROMESCO SAUCE



Romesco Sauce image

A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.

Provided by AngieItaliano

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 10

Number Of Ingredients 10

6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
⅔ cup olive oil
kosher salt to taste
1 slice bread
½ cup toasted whole almonds
½ cup red wine vinegar
½ teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  • Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g

MAMA'S MARINARA



Mama's Marinara image

Make and share this Mama's Marinara recipe from Food.com.

Provided by Nat Da Brat

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tablespoons olive oil
chili flakes
2 (28 ounce) cans tomato puree, red pack brand if possible
1 (28 ounce) can crushed tomatoes, red pack brand if possible
1 tablespoon tomato paste, red pack brand if possible
1 teaspoon sugar
1 cup chicken stock
red pepper flakes
salt

Steps:

  • Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
  • Add the chili flakes to taste.
  • Add all the tomato products.
  • Pour the chicken stock into one of the 28-oz cans.
  • Fill it the rest of the way with water and add that and the sugar to the pot.
  • Stir and bring to a simmer.
  • Taste and season with salt and cover.
  • Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
  • Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

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