I love pasta more than any other food on earth, with the possible exception of M & M's. I'm always looking for new ways to serve pasta and new sauces to complement it. Parma Rosa sauce is a creamy tomato sauce that is delicious on its own or with chicken, sausage or shrimp over pasta. You can also make it a little thicker and use it as a fondue.
My husband introduced me to Parma Rosa sauce from a Knorr packet, but I've recently learned how to make it from scratch. It's a great way to use leftover meats (chop up those leftover grilled chicken breasts and toss them in!) and it's a different flavor than traditional alfredo sauces.
A few notes about this recipe and my experience making it: Plum tomatoes tend to have the best texture and flavor for this sauce. Normally, I would use fresh garlic, but it was a bit too overpowering, so I switched to a couple of dashes of garlic powder so it's a more muted garlic flavor. Marcus and I often eat this sauce with pasta and andouille or hot Italian sausage. If you're serving yours with a milder meat (or no meat), you might enjoy a dash of cayenne pepper to give it a little zing. This sauce is wonderful over hearty pastas like rigatoni or penne, especially if you're adding meat or sauteed veggies.
PARMA ROSA SAUCE
- 1 1/2 to 2 pounds plum tomatoes
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 1/4 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley (dried will work, too!
- pinch of sugar
- salt and black pepper to taste
- dash cayenne pepper
- water, if needed
Heat oil in a large saucepan. Add tomatoes (peeled if you prefer), salt, pepper and garlic powder. Cover and cook until the tomatoes "collapse." (About 10 minutes) Uncover and cook, stirring often, until the mixture is very smooth. Add water if needed to keep sauce from sticking to the pan. Slowly stir in the cream, then add a pinch of sugar (to cut the tartness of the tomatoes). Simmer sauce to incorporate cream. Remove from heat and stir in cheese and parsley. Stir until cheese is melted, then serve over hot pasta.