Parma Rosa

By • September 30, 2012 0 Comments

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Author Notes: When you can't decide between a roasted garlic/roma tomato sauce or an alfredo for your favorite pasta tonight...don't decide!! ...have both!!!
This recipe is based on a Knorr brand powdered mix that I discovered around 1990(thanks Monique!).
Note that I've mixed in some steamed green beans in the photo.



Makes never enough

creamy roasted tomato garlic sauce

  • 10-12 of very ripe roma tomato
  • bulb separated , peeled, end trimmed, cloves of taste
  • couple sprigs of fresh thyme
  • one medium onion
  • splash xtra vrgin olive oil
  • varies S and P
  • 1 qt half and half
  • 1/2 lb shredded Fontinella or other hard cheese
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon cinnamon
  • 1 tablespoon fresh chopped basil

pasta...your favorite shape..cooked your favorite way ..,ready for sauce

  • as you like pasta
  1. Quarter romas . Toss with sliced onions,peeled garlic cloves,sprigs of Thyme and xtra vrgin olive oil, S &P in a 9 x 13 glass pan. Put into preheated (425 degree) oven. Toss and turn ingredients every 20 minutes until the ingredients are roasted to your desire... a couple hours ..until there is carmalization
  2. Strip and save the thyme leaves and discard the sprigs. put remaining ingredients in a container for blending or immersion blending...and blend!! Add half and half and cheese to taste..BLEND!
  3. With cooked pasta in an appropriate sized pan, add More roasted tomato/garlic sauce,More half and half, and cheese

More Great Recipes: Entrees|Pasta