Roasted Garlic Sauce
Nick Stellino

2 T. olive oil
1/2 C. chopped onion
1 T. chopped Italian parsley
1/8 t. red pepper flakes
2 T. roasted garlic pulp - 1 large head of garlic,top cut off, drizzled with olive oil, wrapped in foil, then baked for 45 minutes at 350 degrees
1 C. tomato sauce, seasoned
1 C. chicken stock
1/2 C. heavy cream
1/2 t. salt
1/2 t. ground black pepper

In sauce pan, heat the olive oil over medium heat. Add the onions, parsley, and red pepper flakes, and saute until the onion is tender, 6 to 8 minutes. Add the garlic pulp and mix well. Stir in the tomato sauce, stock, cream, salt, and pepper. Bring to a boil, then simmer until the mixture reaches a saucelike consistency, about 10 to 12 minutes. This sauce is a good condiment for pasta but is even better as a dipping sauce. Try it chilled with your favorite fried finger foods, or as a twist on the traditional shrimp cocktail sauce.


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