Rogue Sauce Recipes

SAUCE ROSEE

Sauce Rosee image

Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired.

Provided by YGBELAND

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

6 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
½ teaspoon chicken soup base
1 tablespoon white sugar
½ pound cheese tortellini
6 fluid ounces heavy cream
½ cup white wine

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.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 18.3 g, Cholesterol 49.7 mg, Fat 27 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 344.1 mg, Sugar 4.2 g

ROGUE SAUCE

Rogue Sauce image

This is a hearty meat sauce that is perfect with your favorite pasta. Make some for now and freeze some for later!

Provided by JackieOhNo

Categories Sauces

Time 2h15m

Yield 2 quarts

Number Of Ingredients 9

Ingredients

1 lb italian sweet sausage links, thinly sliced
2 tablespoons olive oil
1 lb ground beef
1 large onion, finely chopped
1 garlic clove, minced
1 (35 ounce) can Italian plum tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried basil
salt and pepper

Steps:

In a 5-quart saucepan, brown sausage in oil; push sausage to one side and add beef. Crumble beef with a fork until it loses is red color. Stir in onion, garlic, tomatoes, tomato paste, and basil; simmer for 2 hours; add salt and pepper.

BEURRE ROUGE

Beurre Rouge image

Use to make Potato-Wrapped Halibut.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes French Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup dry red wine, such as cabernet sauvignon
1/2 cup red-wine vinegar
3 tablespoons minced shallots
Pinch sugar
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
Coarse salt

Steps:

Place wine, vinegar, shallots, and sugar in a small saucepan over medium heat. Bring to a boil and immediately reduce to a simmer; cook until liquid is reduced to 2 to 3 tablespoons, 15 to 20 minutes.
Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.

A SIMPLE ROUILLE SAUCE

A Simple Rouille Sauce image

Entered for safe-keeping. From June 2012 Vegetarian Times. From the south of France, this spicy garlic sauce is traditionally spread on toasted croutons and dipped into Bouillabaisse soup. Use with your favorite soup, or use the sauce as a sandwich spread or dip. This version has no mayonnaise or eggs or red bell pepper. Do not omit the saffron. Preparation time includes 1/2 hour for soaking saffron and 1 hour for chilling.

Provided by KateL

Categories Sauces

Time 1h35m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 9

Ingredients

1/4 teaspoon saffron thread
1/2 cup boiling water
6 ounces country bread, crust removed, cut into cubes
4 -6 garlic cloves, peeled
1 tablespoon tomato paste
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper
3/4 cup olive oil
salt, to taste (optional)

Steps:

Dissolve saffron in 1/2 cup boiling water. Pour water over bread and let stand 30 minutes, or until soft and mushy. Mash with fork, then cool completely.
Place garlic cloves in bowl of food processor, and process until finely chopped. add tomato paste, lemon juice, and cayenne, and process until smooth.
Add saffron-soaked bread to food processor and process 1 minute, or until no lumps remain.
With motor running, add oil in slow, steady stream until mixture is emulsified into a mayonnaise-like sauce. Season with salt, fi desired.
Chill 1 hour before using, and store in refrigerator up to 1 week.

Nutrition Facts : Calories 81.7, Fat 6.9, SaturatedFat 1, Sodium 42.1, Carbohydrate 4.3, Fiber 0.2, Sugar 0.3, Protein 0.9

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