SQPN

Welcome to the third installment of Grace Before Meals video webisodes featuring Fr. Leo Patalinghug. Co-produced by SQPN.com and GraceBeforeMeals.com.

Who would have thought it possible to create Liturgically colored sauces? Well, Fr. Leo did! Join him in the kitchen at Mount Saint Mary’s Seminary in Emmitsburg, Maryland as he jumps into the kitchen and dives into our Catholic faith. Bring your appetite. You’re going to get hungry! In this episode Fr. Leo shows you how to make an mouth-watering RED sauce - Rosso Allo Vino Bianco.

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Want to make it yourself? Here’s the recipe:

ROSSO ALLO VINO BIANCO (RED SAUCE) (serves 4)
29 ounce can of tomato sauce
2 tablespoons of tomato paste
4 Tablespoons of olive oil
½ cup of white onions, minced
2 teaspoons of fresh garlic, minced
3 teaspoons of fresh parsley, minced
1 ½ cup of dry white wine
2 teaspoons of salt
1 teaspoon of pepper
1 box of penne pasta, cooked al dente

Boil water in large pot and cook pasta according to instructions. In a large pan, heat olive oil and sauté garlic, onions, parsley and red pepper flakes together until onions become translucent. Add the tomato paste and stir to create a paste with the other ingredients. Slowly add the white wine and stir to break up the tomato paste mixture, creating a thin looking red sauce. Add salt and pepper and stir together. Let this cook for about 1 -2 minutes or until the smell of alcohol is not as strong. Reduce heat to medium/low and add the tomato sauce and let this simmer together for about 3-4 minutes, continuing to stir and not to bubble over. Once pasta is cooked, drain completely and add the pasta to the pan and allow the ingredients to cook together for another minute. Remove, and top off with a light drizzle of extra virgin olive oil and dust with grated parmesan cheese.

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