Roasted Garlic Sauce

Sugo all’Aglio arrosto


2 Tablespoons Olive Oil
½ cup chopped Onions
2 Tablespoons Roasted Garlic Pulp
1 Tablespoon chopped fresh Parsley
1/8 teaspoon Red Pepper Flakes
1 cup Tomato Sauce
1 cup Chicken Stock
½ cup Cream
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper

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Yield: 2 ½ cups
Printable Version
Heat the olive oil in a saucepan over medium heat and sauté the onions, parsley and red pepper flakes until the onions are tender, 6-8 minutes. Add the roasted garlic and mix well. Stir in the tomato sauce, chicken stock, cream, salt and pepper. Bring the sauce to boil and simmer until it is a nice sauce consistency, 10-12 minutes.
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