Our fresh sauces are the compliment to the Italian
feast. We use the finest ingredients beginning with
Stanislaus Fresh Packed tomatoes of California. We
do not cook our sauces hour after hour. The overcooking
of the tomatoes simply evaporates its water content
making a pasty product of scorched diluted flavors.
intense flavors that you are anticipating.
The tomatoes,
just as other fresh ingredients, spices and herbs
are carefully handled. The prudent handling
of fresh produce, just like the careful cooking of
the sauces, creates the intense flavors that you are
anticipating.
The sauces are sold in one pound (2 cup)
containers. To determine how much sauce you will
need. Think one
cup per person for a flat pasta like spaghetti, but
for ravioli, one cup of sauce will serve three people.
MARINARA SAUCE
The standard of the Italian pasta sauces. Fresh
packed Roma tomatoes, fresh garlic, olive oil,
ripe olives,
limited spices and herbs with a kiss of Mediterranean
anchovies.
MEAT SAUCE
Italian sausage and ground beef are cooked to remove
the unnecessary fat. The meats are then combined
with the Roma tomatoes that are lightly seasoned
to heighten
their flavor. Cooking continues until the proper
temperature is sustained. Now, the herbs are added
and cooked just
long enough so that they release their natural
oils that will infuse flavor throughout the sauce.
ROASTED TOMATO SAUCE
The flavor of the freshest summer tomatoes. Roma
tomatoes are blanched in hot water to remove their
skins. Instead
of cooking them in the traditional manner they
are roasted in the oven with fresh garlic, fresh
carrots,
fresh rosemary and a little olive oil. The slow
roasting of the tomatoes intensifies their flavor.
It is almost
magical. This light fresh tasting sauce will not
mask the delicacy of your entree but will enhance
it.
RED ARTICHOKE SAUCE
A more complicated sauce than it sounds, but you
may simply think of it as a marinara sauce loaded
with
artichoke hearts. Wonderful on pasta but originally
designed for another dish, altogether, by Ms. Donna’s
Kitchen of Collinsville, Virginia. First, sauté fresh
garlic in olive oil to infuse the flavor of the garlic
into the oil. Be sure not to burn the garlic, keep
it translucent. Next, cook boneless, skinless chicken
breasts in the garlic oil. This really does the cooking
of the chicken. When the chicken is about done pour
the Red Artichoke Sauce over the chicken breasts and
let it steep for just a few minutes. Now, remove the
chicken, turn up the heat to reduce the sauce and pour
it over the chicken and serve. Your family and guests
will thank you and think you are from the south of
Rome and not just from southern Virginia.
ALFREDO SAUCE
Everything your doctor told you not to have. Cream,
cheese, cheese and more cream. The sauce that put
fettuccine on the map. To make a wonderful “Straw in Hay” simply
add cooked crumbled Italian sausage, sweet peas, diced
ham and mushrooms to the Alfredo Sauce and heat to
a simmer. Serve over spinach and egg fettuccine with
freshly grated parmesan cheese. Next, they will be
asking you for Italian lessons.
GARLIC BUTTER SAUCE
The staff of life, the curer of ills. Fresh garlic
briefly sautéed in olive oil with a pinch of
coarse salt, melded into creamery butter with a hint
of parsley. The sauce for any and all occasions. My
favorite as a child growing up in New York, was spaghetti
drowned in garlic butter, at Delmonicos on Wednesday
nights. Simply, melt the garlic butter and pour it
over the fresh spaghetti. Be sure, however, to accent
with chopped parsley and parmesan cheese. The parsley
is important because it will heighten the flavor of
the entire dish.
WHITE CLAM SAUCE
Not quite the New England style of a white clam
sauce that can be heavy with cream and chopped
cohog clams.
This is an Italian style clam sauce that is made
with sweet delicate baby clams. The flavor of the
clams
is enhanced with fresh garlic, clam broth, butter,
olive oil, carrots, spices and a bit of pancetta.
Pancetta is a mild, cured, unsmoked Italian bacon.
Traditionally
white clam sauce is served over fresh linguini
but this sauce is so good it can be served as a
soup
with a crusty bread on the side.
PESTO SAUCE
Always in demand with the fresh basil of our warm
summers. It takes a whole lot of basil leaves,
not stems, to
create a flavor that cannot be overstated. When
making pesto from scratch be sure to use plenty
of pine
nuts, Pecorino Romano and parmesan cheese, fresh
garlic,
olive oil and a hint of crushed salt. Please don’t
limit yourself to pesto just on fresh pasta. Use it
on vegetables, on cream cheese as an appetizer, on
crusty breads and even on roasted potatoes. Let your
imagination run wild across your taste buds. Note,
we freeze our fresh pesto sauce, under a layer of olive
oil, so that it will not loose its flavor through oxidation.
This allows you to use our fresh pesto sauce all year
long.
PIZZA SAUCE
Fresh packed tomatoes, fresh basil, olive oil, spices
and herbs. A light, smooth tomato sauce specifically
designed for one purpose, to compliment the pizza.
This sauce, along with our meatballs, create the
perfect meatball sub.
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