Rosé Sauce
FMM: We have made a good Rosé Sauce simply by adding cream to regular tomato sauce; this is all it really is. You could even use jarred sauce from the grocery store. These two recipes use different herbs for flavoring, and the recipe from Bon Appétit adds wine to the sauce. The thyme, marjoram and bay leaf combination of the first recipe would be good served over the suggested potato gnocchi, but I might prefer the tarragon flavored (or perhaps better yet use basil instead) over cheese tortellini. Tarragon would best complement a rosé sauce that is served with seafood, fish or chicken.
Tomato Cream Sauce (Rosé Sauce)
Simple tomato cream sauce lends delectable flavor and a gorgeous pink hue to any type of pasta. This version comes from Chef Gianni Audieri, who likes it best over tender homemade gnocchi with a sprinkle of parmesan. It is also popular over cheese tortellini.
4 tablespoons olive oil
1 medium onion, minced
4 cloves garlic, finely chopped
2 pounds tomatoes, halved, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sprig fresh thyme
1 sprig fresh marjoram
2 whole bay leaves
1/2 cup heavy cream, room temperature
Heat the olive oil in a heavy-bottomed skillet set over medium-high heat. Sauté the onion and garlic until transparent. Adjust the heat to prevent burning. Lower the heat to medium and add the tomatoes, thyme, marjoram and bay leaves and cook until most of the liquid is evaporated—approximately 20 minutes.
Add the salt and pepper. Place the cream in a small bowl and “temper” it by stirring in several spoonfuls of the hot tomato sauce. Stir the tempered cream into the tomato sauce.
Serve over gnocchi or pasta.
Serves 4
Tomato Cream Sauce (Rosé Sauce)
Bon Appétit, October 2001
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes, seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese
Cook pasta according to package instructions; drain.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper.
Serve over cheese ravioli, penne, gnocchi or other pasta.
4 servings
