Author, Cooking Instructor, Food Writer, Culinary Consultant
An award - winning author, popular lecturer, restaurant consultant, and educator, Amy Riolo is known for fusing the worlds of culture, cuisine, and history. Amy makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi Television, and many others totaling a reach of over 223,194,389 people. Amy also develops and hosts a weekly news video program entitled “Culture of Cuisine” which airs on twenty-eight nationally syndicated channels and has developed hundreds of videos for corporate clients. Amy’s clients include Harris Teeter, Stevia, US Endocrine Society, US Apple Association, The National Association of Sauces and Condiments, and many others. Her work has also appeared in the USA Today, Cooking Light Magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Cornell Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian newspapers and hundreds of blogs. She is also the author of a popular blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com) which has been the inspiration for a Travel Channel television series. A successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. She has consulted international business owners on bakeries, cafes, restaurants and stores. She was recently awarded Montgomery College’s Milton F. Clogg Award for Outstanding Alumni Achievement in the Culinary Arts. Amy’s popular lectures range in topics and include everything from improving profitability in the restaurant industry to international business and dining etiquette to international cuisine and culture. She has been an invited guest speaker for The Library of Congress, Georgetown University, Johns Hopkins University, National Geographic, The Smithsonian Institution, The Fulbright Commission, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, and many other embassies, museums, and organizations. Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009 and is now being printed in a second edition. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010 and has won the 2011 Nautilus Book Award. Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Global Culinary Initiative), Culinary Historians of Washington, and Slow Food DC. Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.
Italian Sauces - Pink Sauce with Arugula
Chef Amy Riolo demonstrates how to make the italian sauce pink sauce with arugula.
This expert: 3,046,208 views
Italian Sauces - Pink Sauce with Arugula
1 bunch of fresh Arugula
1/2 cup of heavy cream
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.
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.