Tomato sauce, bechamel sauce, teriyaki, curry, thai, sweet chilli, honey-garlic-balsamic. I find it cheaper, less salty and more delicious to make these from ingredients in my fridge, rather than buying a jar or can.
The other day, I was craving a creamy, tomato sauce, so I decided to whip up some Rosé Sauce with chicken, basil and shallots to serve over fresh linguine!
Chicken Linguine in Rosé Sauce (serves 4-6)
- 2 cloves garlic, diced
- 1/2 large onion, diced
- 1 tbsp olive oil
- 1/8+1/4 cup red wine
- 6 medium tomatoes, diced
- 2 tbsp tomato paste
- salt and pepper to taste
- handful of shallots, peeled
- 1 cup light cream (or whole milk)
- 2 chicken breasts, sliced thin and cooked
- handful of basil, sliced
- fresh Parmesan cheese
and of course:
- Cooked linguine (for 4-6!)
1) in a large sauce pot, add a dash of olive oil over medium-high heat, followed by your garlic and onion. stir and cook until vegetables begin to brown. Reduce your heat to medium and add 1/8 cup of red wine and let simmer, about 2-3 minutes.
2) Add your diced tomatoes and tomato paste to the sauce pot, mixing well. Crack a bit of salt and pepper into the sauce pot, then cover and let cook, stirring occasionally. Depending on your stove top, you may want to lower heat to a medium-low to keep your tomatoes from burning. The tomatoes will continue to simmer on the stove for approx 20 minutes, breaking down into a thick sauce. Stir occasionally.
3) While your sauce breaks down, peel your shallots. In a small frying pan, cook in dash of olive oil over medium-high heat for 2 minutes, then reduce heat to medium and add 1/4 cup of red wine. Let shallots cook in the wine, turning occasionally, until they are soft all the way through. Remove using a slotted spoon, and add to your sauce pot.
4) In the same frying pan, put your chicken on to cook in the remaining oil/wine. When fully cooked, add to your sauce pot.
5) When tomatoes are broken down to your liking, add 1 cup of light cream (or whole milk) to the sauce and stir well, giving it a lighter colour and creamy consistency. Then, add your basil to the sauce and stir it in.