How to make Parma Rosa sauce?

Introduction: What is Parma Rosa sauce?

Parma Rosa sauce is a delicious creamy tomato sauce that is perfect for pasta, chicken, or vegetables. This sauce is a combination of tomato sauce, heavy cream, Parmesan cheese, and spices, resulting in a rich and flavorful sauce. It is a popular sauce that is often found in Italian restaurants and is easy to make at home.

Parma Rosa sauce is the perfect addition to any Italian dish, and it is versatile enough to be used in a variety of different recipes. Whether you are making a classic spaghetti and meatballs dish, or you are looking for a sauce to use with grilled chicken, Parma Rosa sauce is a great choice.

Ingredients: What you need to make Parma Rosa sauce

To make Parma Rosa sauce, you will need the following ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

These ingredients are easy to find in most grocery stores and are relatively inexpensive, making Parma Rosa sauce an affordable and delicious addition to any meal.

Step 1: Saute onions and garlic

To begin making Parma Rosa sauce, heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and minced garlic, and cook until the onion is tender and the garlic is fragrant, about 2-3 minutes.

Step 2: Add tomato sauce and heavy cream

Once the onion and garlic are cooked, add the tomato sauce and heavy cream to the saucepan. Stir the mixture until it is well combined, and bring it to a simmer.

Step 3: Stir in Parmesan cheese

Once the sauce is simmering, add the grated Parmesan cheese and stir until it is fully melted and incorporated into the sauce.

Step 4: Add seasoning and adjust consistency

Finally, add the Italian seasoning, salt, and pepper to taste, and continue to simmer the sauce until it has thickened to your desired consistency. If the sauce is too thick, you can thin it out with a little bit of water or additional heavy cream.

Tips: How to customize your Parma Rosa sauce

There are many ways to customize Parma Rosa sauce to suit your tastes. For example, you can add different herbs and spices, such as basil or oregano, to give the sauce a different flavor. You can also add different vegetables, such as mushrooms or bell peppers, to the sauce to make it more hearty.

Serving suggestions: What to pair with Parma Rosa sauce

Parma Rosa sauce is delicious with pasta, chicken, seafood, and vegetables. It is a great sauce to use in a variety of different recipes, including spaghetti and meatballs, chicken Alfredo, shrimp scampi, and vegetable lasagna.

Storage: How to store leftover Parma Rosa sauce

If you have leftover Parma Rosa sauce, you can store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the sauce for up to 3 months.

Reheating: How to reheat Parma Rosa sauce

To reheat Parma Rosa sauce, simply place it in a saucepan over medium heat and stir until it is heated through. You may need to add a little bit of water or additional heavy cream to thin out the sauce if it has thickened in the refrigerator or freezer.

Conclusion: Summing up the Parma Rosa sauce recipe

Parma Rosa sauce is a delicious and versatile sauce that is easy to make at home. With just a few simple ingredients, you can create a rich and flavorful sauce that is perfect for pasta, chicken, seafood, and vegetables.

FAQs: Common questions about Parma Rosa sauce

Q: Is Parma Rosa sauce spicy?
A: No, Parma Rosa sauce is not spicy. However, you can add red pepper flakes or other spicy ingredients if you prefer a little bit of heat.

Q: Can I make Parma Rosa sauce without heavy cream?
A: Yes, you can substitute the heavy cream with half-and-half or milk, but the sauce will not be as rich and creamy.

Q: Can I use fresh tomatoes instead of tomato sauce?
A: Yes, you can use fresh tomatoes, but you will need to puree them in a blender or food processor before adding them to the saucepan.

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Elise DeVoe

Elise is a seasoned food writer with seven years of experience. Her culinary journey began as Managing Editor at the College of Charleston for Spoon University, the ultimate resource for college foodies. After graduating, she launched her blog, Cookin’ with Booze, which has now transformed into captivating short-form videos on TikTok and Instagram, offering insider tips for savoring Charleston’s local cuisine.

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