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Photo by Romney Caruso

the ingredients Use Alfredo sauce, thinned with a little water or stock, in a casserole of cooked pasta and leftover chicken or shrimp. Add fresh spinach, basil and/or parsley as desired. Sprinkle parmesan cheese on top. Heat the casserole in the oven, then turn on the broiler for a few minutes to brown the top. Or try tossing cooked ravioli or tortellini with warmed Rouses alla Genovese Pesto and topping with grilled chicken or shrimp. Chef’s tip: I love our authentic Italian Alfredo. And I always have a jar of our red sauce in the fridge. But if you’re using another brand or just want to add more flavor, you can reduce it on the stove or in the oven to concentrate it, leaving you with a

sauce that’s thicker and more

tomato-forward. Let it simmer for 10 to 20 minutes, or roast it at 300°F, stirring occasionally. Make a Rosé sauce — a rich tomato cream sauce — by combining leftover marinara and Alfredo sauces.

Try Rouses authentic Italian Marinara with our fresh Pork Sausage (green onion or Italian). Remove the sausage from its casing, brown it in a skillet, and toss with pasta for an easy weeknight meal — or layer it in a baked ziti.

Chef’s tip: Use regular olive oil for high-heat cooking like sautéing or frying. Extra virgin has a lower smoke point, so save it for dressings, dips and finishing dishes. Rouses has our own authentic Italian and Mediterranean extra virgin olive oils. And every late fall or early winter, we release a limited Novello — a fresh-pressed, unfiltered extra virgin olive oil made with the season’s first olives. It’s rich and vibrant.

Salsa verde, commonly used in Mexican cuisine, is zesty and herbaceous, with a bit of a kick

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