Rosatella Sauce Recipes

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.

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.

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!

Steps:

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