Best 2 Rosatella Sauce Recipes

Rosatella sauce is a rich and creamy Italian sauce made with a combination of tomatoes, cream, and cheese. It is a versatile sauce that can be used on a variety of dishes, including pasta, chicken, and vegetables. This article provides three delicious recipes that showcase the versatility of rosatella sauce.

The first recipe is a classic spaghetti and rosatella sauce dish. This simple but satisfying dish is made with spaghetti noodles tossed in a creamy rosatella sauce. The second recipe is a more elaborate chicken rosatella pasta bake. This dish features chicken breasts baked in a creamy rosatella sauce, topped with mozzarella cheese and served over pasta. The third recipe is a vegetarian rosatella sauce with vegetables. This dish is made with a variety of vegetables, such as broccoli, carrots, and zucchini, cooked in a creamy rosatella sauce. All three recipes are easy to make and are sure to please everyone at your table.

Let's cook with our recipes!

CANNELONNI GENOVESE

Cannelonni Genovese image

A favorite from a local Italian restaurant, here is a group effort to duplicate the taste at home. It is the result of many conversations with the owner, whi was very reluctant to share his recipe but gladly answered questions about our technique and ingredients. It is a work in progress; thankfully each version has been tasty so far. At the time of this posting, Rosatella is not a recognized ingredient. You will need a batch of it to cover the stuffed canneloni.

Provided by ValkyrieQueen

Categories European

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 onion, peeled and chopped
8 ounces spinach, chopped
16 ounces mushrooms, sliced
2 lbs ground veal
8 ounces ricotta cheese (1 cup)
3/4 cup parmesan cheese
1 large egg
1/2 teaspoon nutmeg, ground
3/4 teaspoon salt
4 cups Fontina cheese (about 1 lb)
2 cups mozzarella cheese (optional)
1/4 cup white wine

Steps:

Melt butter in a large saute pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add veal (breaking up) and wine cook to lightly browned ; cover pan, reduce heat, and simmer gently until veal is cooked. Add spinach and cook until soft.
Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground. You can also blend in the pan.
Stuff mixture into cannelloni shell. Alternately, you can use lasagna noodles and roll as you would a burrito or egg roll. I have also found that making pasta is rather easy. Roll the pasta dough out and cut in rectangles, 3x5 is a good size. Place a row of the filling down the center, fold long sides together.
In each of two shallow 9- by 13-inch baking dishes, spread a layer of the Rosatella Sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat well.
Scatter fontina (and mozerella) over cannelloni.
Bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. Transfer to plates with a wide spatula and spoon some of the sauce around each serving. Alternatively, bake in individual baking dishes.
Garnish with chopped parsley.

ROSATELLA SAUCE

Rosatella Sauce image

After eating Canneloni Genovese too many times at a local restaurant, a friend and I set out to recreate the Rosatella Sauce at home. Here is the basic sauce. that seems about as close as we can get. It's the best of a simple marinara sauce combined with alfredo sauce.

Provided by ValkyrieQueen

Categories Sauces

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/8 cup olive oil or 3 tablespoons butter
3 small onions, finely chopped
5 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
1 cup heavy cream

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.

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be. If you can't find ripe tomatoes, you can roast them in the oven to concentrate their flavor.
Don't overcrowd the pan: When you're cooking the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly and will make the sauce watery.
Cook the sauce low and slow: Rosatella sauce is best when it's cooked low and slow. This allows the flavors to develop and deepen. Simmer the sauce for at least 30 minutes, or up to an hour.
Season the sauce to taste: Once the sauce is cooked, season it to taste with salt, pepper, and other herbs and spices. You can also add a splash of red wine vinegar or lemon juice to brighten the flavor.
Use the sauce immediately or store it for later: Rosatella sauce can be used immediately or stored in the refrigerator for up to a week. You can also freeze the sauce for up to 3 months.

Conclusion:

Rosatella sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for pasta, pizza, chicken, fish, and vegetables. With its sweet and tangy flavor, Rosatella sauce is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give Rosatella sauce a try!