How to Make Italian Sauces

How to Make Italian Sauces

Italian Sauces - Tomato Sauce

Italian Sauces - Tomato Sauce

Italian Sauces - Pink Sauce with Arugula

Italian Sauces - Pink Sauce with Arugula

Italian Sauces - Alfredo Sauce

Italian Sauces - Alfredo Sauce

Italian Sauces - Pesto

Italian Sauces - Pesto

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Italian Sauces - Garlic Chile Sauce

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How to Make French Bread

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How to Make Italian Whole Wheat Bread

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How to Make Sesame Chapati Bread

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How to Make Italian Sauces

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How to Make Baklava

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Amy Riolo

Author, Cooking Instructor, Food Writer, Culinary Consultant

http://www.amyriolo.com/  

Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           

Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

Italian Sauces - Pink Sauce with Arugula

This video shows how to make the italian sauce pink sauce with arugula.

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Italian Sauces - Pink Sauce with Arugula

Ingredients

Tomato sauce
1 bunch of fresh Arugula
Pepper
Salt
1/2 cup of heavy cream

Instructions

Add the tomato sauce to a pan over medium heat. Roughly chop baby arugula and add it to the sauce. Add a little more black pepper and a pinch of salt. Stir and then add heavy cream.

 

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Transcripts

Amy Riolo: Hi, I am Amy Riolo and we are making italian Pink Sauce with Arugula and as you recall we just made an italian recipe of basic Tomato Sauce. The basic tomato sauce is the base for our pink sauce. So it's very easy. We are just going to add into a different saucepan. We have our saucepan over medium heat, as we want it thicken down for a little bit. So we will add the full recipe in there which is about for 4-6 people and this is a nice sauce that you can make. If you want to do something a little bit special, you want to have pasta. This traditionally served with Penne pasta and this is enough for about 4-6 people.

So we are just going to stir that up and then we are going to add in one bunch of fresh Arugula which has been roughly chopped. This is not baby Arugula, this is just a regular Arugula. Arugula is sometimes also goes by the name of rocket and it's a nice peppery green that they use all the time in Italy with sauces and with meat especially and also as the salad. It gives it a nice very fresh flavor that really complement this sauce well but you could also put spinach in here if you couldn't find the Arugula or whatever you like and if you are going to use baby Arugula that's fine too. You wouldn't need to chop it at all and it would cook even more quickly. You can see how this is just wilting right down and melting into the sauce.

This is a delicious sauce that you would find in an Italian Presidia and the family style restaurants that they have all over Italy and it something that your family is really going to love to. So this is a great reason too when you make the basic tomato sauce to make a double batch because you can serve it one time plain and you can serve it another time this way and now you can see our arugula is nice and wilted and this is just a level that we wanted. We don't want it to be completely melting into the sauce but we want it to be nice and wilted so that you can still distinguish it from the sauce but yet it's held together by the sauce at the same time and that it doesn't have a raw taste. It only takes about two minutes.

Then we will going to add a little bit more black pepper into our sauce. We already have some in the original sauce but we are just adding a little bit more. We are also going to add another pinch of salt and just stir that in and here we have a half a cup of heavy cream. We are going to add that and that's what makes our red sauce pink is the addition of heavy cream. It's so simple and you won't believe the difference in flavor. It makes completely different flavor and very very delicious sauce.

Now you could also make this with a baked pasta recipe if you like, Rigatoni or Penne. What you would do is just make the Penne or the Rigatoni a little bit more al dente or toss than you normally would. Don't cook it quite as long and then mix it in with this sauce and then put it into a baking dish. Top it with a little bit of Parmesano Reggiano Cheese, Parmesan cheese and bake it at 350 for about 20 minutes. It makes a nice very nice baked dish or a buffet dish, but I like to serve it like this, with regular Penne pasta. It tastes absolutely delicious and if ever serving guests, you can see this is a very quick and impressive dish to serve. In Italy, pasta is generally served as a first course. So a small amount of pasta would be served like this and then for your second course, you could have a simple beef wheel or chicken dish or also seafood and then follow that up with the salad and you have a great quick meal. So this is what our pink sauce looks like when it's completely done and that's it. We don't need to cook it any longer than that. Just enough to incorporate all of our ingredients.

Coming up next, we will show you how to make a creamy italian Alfredo Sauce.

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Italian Sausage - Introduction

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Italian Sausage - How to Trim Fat Off of Meat

Italian Sausage - Coarse Grinding Meat

Italian Sausage - Coarse Grinding Meat

Italian Sausage - Adding Garlic

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Italian Sausage - Adding Dry Spices

Italian Sausage - Adding Dry Spices

Italian Sausage - Fine Grinding Meat

Italian Sausage - Fine Grinding Meat

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Italian Sausage - Preparing the Mixer to Make Sausage

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Italian Sausage - How to Use Your Sausage

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