If we had our way, we would probably eat out at a new restaurant every day of the week – a legitimate possibility in Toronto. So it's lucky for our purse strings (and our waistlines) that more often than not, we find ourselves dining at home during the week. Cooking at home doesn't have to mean a compromise in quality, nor should it mean hours spent slaving over a hot stove after a long day.
Riserva understands that however busy you are, your taste buds shouldn't suffer – so they're bringing the restaurant home. Riserva has created a selection of pasta sauces, made from the finest vine-ripened plum tomatoes, hand-picked at the peak of their sweetness. The versatile range can be used as a sauce on flatbread or pizzas, in seafood and meat dishes, in a delicious chicken parmesan or used straight from the jar.
With flavours like Arrabiatta, Puttanesca, Roasted Garlic, Roasted Vegetable and Marinara to choose from, you can feel like you're dining out without ever leaving the house.
For Riserva, the key is simplicity; their sauces are thick, flavourful, and above all, totally authentic. Unlike some of the other options on the grocery store shelves, Riserva is made with clean, simple ingredients, no added preservatives or sugar – just an extra dash of virgin olive oil and sea salt for that fresh, restaurant-quality taste.
Whether you use these pasta sauces solo or as part of a bigger meal, they may end up being your new favourite dish in the city.
If you can't eat out tonight, at least crack open a jar of the good stuff.
Farfalle in a Rosée Sauce with Smoked Bacon & Grilled Peppers
1 lb (450 g) farfalle (bow-tie pasta), uncooked
1 lb (450 g) smoked thick-cut bacon, cut into 1/4-inch cubes
2 cups chopped grilled red peppers
2 shallots, finely chopped
1 jar (650 ml) Classico Riserva Marinara Pasta Sauce
1 cup whipping cream
1/4 tsp ground black pepper
1/2 cup Kraft 100% Parmesan Aged Grated Cheese
Cook pasta as directed on package, omitting salt.
Meanwhile, cook bacon in large deep skillet on medium-high heat 5 to 7 min or until evenly browned, stirring frequently. Use a slotted spoon to remove 1/2 cup bacon from skillet. Drain on paper towels and reserve for later use.
Remove and discard half the bacon drippings from skillet. Add red peppers and shallots to remaining bacon and drippings in skillet and cook for 2 to 3 min or until shallots are translucent, stirring frequently. Stir in pasta sauce and cream. Simmer on medium-low heat for 2 to 3 min or until slightly thickened, stirring constantly. Add black pepper and 1/4 cup cheese. Mix well.
Drain pasta. Add to pasta sauce mixture in skillet and mix lightly. Simmer for 2 min or until heated through, stirring frequently.
Serve topped with remaining cheese and reserved bacon.