Ingredients

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

Sugo all'Aglio arrosto

Yield: 2 ½ cups

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.