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.
yummmm... you know what's also good? ricotta cheese in place of the heavy cream, mixed in at the end. aaah, now I'm hugry!!
Posted by: Elisa | February 06, 2010 at 02:19 PM
Oh, yum! You have just found my weakness, pasta with an excellent sauce made from cream! This one looks like a keeper. I am going to print it out now and try it this week!
Love the recipes!
Posted by: Heidi | February 07, 2010 at 07:48 PM
This sounds absolutely delicious. I'm a HUGE pasta fan, and it kind of breaks my heart that Derek isn't. He's a meat and veggie kind of guy. A "if it's not cooked on the grill, I don't want it" kind of guy. Fortunately for my taste buds, he's gone three weeks at a time, so I can cook whatever I want. I might try this one next time he's offshore :)
Posted by: Heather | November 11, 2010 at 10:30 AM
My mom would always make this with penne, a bit of sour cream, and ground beef. There were no leftovers. Now I'm excited to make it for my family. My husband and stepson have never had it.
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