Celia’s Signature Sauce
- The Kitchen Trash Queen
- Feb 11, 2021
- 2 min read
From the pantry, which technically could be considered hell bent for the kitchen trash if not consumed by the use-by date...
Celia's Signature Sauce
The sauce topping those Zoodles is a deliciously quick way to get your pasta topped in minutes, tastes like Nonna’s without the hours of simmering.
1 bottle Cento Passata Sauce
3 tbsp Olive oil
1/2 large sweet yellow onion chopped
5 large garlic cloves minced
12 oz can marinated artichoke hearts
2 pinches Maldon salt
Ground pepper
3 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
3 tbsp leftover kale pesto - base recipe here if you need to make from scratch
3 tbsp heavy cream (or yogurt)
Caramelize onions in olive oil until browned, add garlic and Passata sauce. Add pinch of salt and ground pepper, along with remaining ingredients. Bring up the heat until bubbly, not boiling, then simmer for 20 mins on low low heat.
Just before serving, take an immersion blender and puree the sauce in the pan. You can also just put it in a normal blender or food processor - just heat up again when lightly pureed.
Zoodles & Chicken Notes
If you are making your own Zoodles, simply bring a pot of water to boil, turn heat off, and blanche the zoodles quickly until they heat through and turn a brilliant green. Remove into a colander to drain until sauce is ready.
If you have bought pre-cut fresh zoodles at the store, make sure you drain them and dry them before blanching, and blanche for LESS time. Zucchini that has sat around looses its water and can be mushy if over heated.
I don't recommend using frozen premade zoodles.
The rotisseried chicken can also be spatchcocked or roasted in the oven. Simply soak a whole chicken in soy sauce and orange juice (half and half to cover bird) in a bowl in the refrigerator for about 3-4 hours. Then cook as desired - internal temp should be 165 at least for a juicy, delicious treat!
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