Ingredients

1 ½ Cup Tomato Sauce

¾ cup Chicken Stock

¼ cup chopped Parsley

Salt and Pepper (Optional)

3 Tablespoons unsalted butter

Sugo di Pomodoro al Burro

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.