Rosatellasauce 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.

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

RAO'S MARINARA SAUCE

Steps:

• Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
• Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
• Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.

ROSATELLA SAUCE

Steps:

• In a large pot, heat the oil/butter over a medium-high flame.
• Add the onions and garlic.
• Sauté until the onions are translucent, about 10 minutes.
• Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
• Sauté until all the vegetables are soft, about 10 minutes.
• Add the tomatoes, oregano, parsley and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
• Remove and discard the bay leaf.
• Add heavy cream and bring to temperature.
• Mix in parmesan cheese and stir until melted.
• Season the sauce with more salt, pepper, parmesan cheese, to taste.
• The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

HOMEMADE MARINARA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

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!