As part of Foodbuzz Tastemaker program, I had an opportunity to try the new sauces from Bertolli: Arrabbiata, the spicy tomato and red pepper sauce, and Four Cheese Rosa, creamy pink sauce. The Four Cheese Rosa, made with tomatoes, fresh cream, Romano, Aged Asiago, Parmesan and Ricotta cheeses, was our favorite. We especially loved this sauce in the simple pasta dish combining boniatos (white sweet potatoes) and Shiitake mushrooms. The combination of the sauce, white sweet potatoes, and shiitake was fantastic, resulting in complex earthy flavors, reminiscent of truffle cream sauce.
Ingredients: (4 servings)
1 large boniato (white sweet potato), peeled, sliced into 1/2 inch chunks
1/4 cup onions, chopped
8 ounces Shiitake mushrooms, sliced
Salt, pepper to taste
2 tablespoons olive oil
3 cups cooked Penne pasta
1 cup Bertolli Four Cheese Rosa Sauce
3-4 sweet piquante pepper, thinly sliced (optional)
Directions:
Arrange boniato, onions, and mushrooms in a baking pan. Sprinkle with olive oil, and season with salt and pepper to taste. Roast on 400°F for about 20 minutes or until cooked through. Add pasta and sauce and bake for a few minutes just before serving until the pasta and sauce are heated through. Serve and garnish with sweet piquante pepper if desired.
