Creamed Tomato Sauce

Sugo di Pomodoro al Burro

Cooking With Nick Stellino
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Ingredients:

1 ½ Cup Tomato Sauce
¾ cup Chicken Stock
¼ cup chopped Parsley
Salt and Pepper (Optional)
3 Tablespoons unsalted butter

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Printable Version
Place the tomato sauce and the chicken stock in a blender or food processor and process to a smooth velvety texture.
Pour the sauce mixture into a saucepan and heat. Season with the optional salt and pepper to taste to taste. Add 2 Tablespoons of chopped parsley and 1 Tablespoon of butter. Stir in the butter until it melts.
Chef’s Tip:
This sauce cam be easily made with your favorite brand of tomato sauce and canned chicken stock. It is a fabulous solution for a last minute meal. Just imagine it combined with some store bought gnocchi, ravioli, or Tortellini. A generous splash of grated cheese. You will never need take-out food again.
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