SAUCE USES:
• Our sauces make great pizza sauces, calzone sauces, lasagna and sauce for pasta.
• Mashed Potatoes topped with any grilled white fish and then topped with Puttanesca Sauce.
• Polenta rounds topped with Marinara and fresh basil.
• Angel Hair (or any pasta) with sautéd or grilled shrimp and Vodka Cream Sauce.
• Chicken or Eggplant Parmesean made with our Roasted Tomato and Artichoke Sauce.
• Use as a sauce for spaghetti and meatballs or on top of zucchini noodles!
• Great on top of spaghetti squash with parmesean cheese or crumbled goat cheese
• Mashed Potatoes topped with any grilled white fish and then topped with Puttanesca Sauce.
• Polenta rounds topped with Marinara and fresh basil.
• Angel Hair (or any pasta) with sautéd or grilled shrimp and Vodka Cream Sauce.
• Chicken or Eggplant Parmesean made with our Roasted Tomato and Artichoke Sauce.
• Use as a sauce for spaghetti and meatballs or on top of zucchini noodles!
• Great on top of spaghetti squash with parmesean cheese or crumbled goat cheese
RECIPES:
Baked Ziti — Boil noodles, mix with one egg, ricotta cheese and shredded mozzarella cheese, any our great sauces, salt and pepper. Cover and bake for 20 minutes at 375° and then uncover and bake for 10 minutes.
Cioppino — Sauté Shrimp, clams, mussels, calamari and any white fish in some olive oil with salt and pepper. Mix in a jar Arrabbiata sauce which will blend with the liquid released from the seafood. Simmer and enjoy!
Ratatouille — Saute chopped bell peppers, zucchini, onions, eggplant and garlic in olive oil. Add fresh basil, salt and pepper and sauce. Simmer till vegetables are tender and serve.
Caprese Panini— Layer pasta sauce, a melty cheese such as fresh mozzarella on two slices of crusty bread. Toast in a skillet or panini press.
Baked Ziti — Boil noodles, mix with one egg, ricotta cheese and shredded mozzarella cheese, any our great sauces, salt and pepper. Cover and bake for 20 minutes at 375° and then uncover and bake for 10 minutes.
Cioppino — Sauté Shrimp, clams, mussels, calamari and any white fish in some olive oil with salt and pepper. Mix in a jar Arrabbiata sauce which will blend with the liquid released from the seafood. Simmer and enjoy!
Ratatouille — Saute chopped bell peppers, zucchini, onions, eggplant and garlic in olive oil. Add fresh basil, salt and pepper and sauce. Simmer till vegetables are tender and serve.
Caprese Panini— Layer pasta sauce, a melty cheese such as fresh mozzarella on two slices of crusty bread. Toast in a skillet or panini press.