Hill Inspired Recipes is a news series featuring recipes from Capitol Hill’s neighborhood restaurants and bars.
Photo by Alexe Colbus
With all the new restaurants opening on Capitol Hill, it can be hard to find time to visit them all. Though I haven’t been to the red-hot Rose’s Luxury, I am letting you in on a little secret… I’ve got my hands on their recipe for their famous (and recently retired) strawberry tomato pasta sauce.
Not only do I have my hands on it, but it came straight from the chef himself, Aaron Silverman. All around town I’ve heard this dish was amazing, different, and unexpected. It has since been taken off of the menu, but here is how you can recreate it right in your kitchen!
I whipped it up it this weekend to prepare a Valentine’s Day inspired meal. I made homemade ravioli, stuffed it with with ricotta and red Swiss chard, then smothered it in this sweet and spicy sauce. You can also prepare it with spaghetti and top with a dollop of ricotta, or on pizza dusted with mozzarella and provolone. I’ve eaten this sauce with all three preparations above, and trust me when I tell you, it is delicious and dynamic.
Here’s to hoping it comes back on the menu once strawberry season hits again! Click on the jump for the recipe now…
Photo by Alexe Colbus
Ingredients:
1 can San Marzano tomatoes
1 pint strawberries
3/4 tsp salt
1/2 tsp crushed chili flake
Pinch of sugar
Big splash olive oil
1/2 tsp fresh cracked pepper
Instructions:
1. Stew together tomatoes and strawberries for about 30 minutes on medium-low, until reduced a little.
2. Add salt, crushed chili flake, pinch of sugar and big splash of olive oil.
3. Blend slightly with immersion blender and finish with fresh cracked pepper.
4. Serve over spaghetti, or homemade ravioli from Keys to the Cucina.
Photo by Alexe Colbus
For more cooking and recipe ideas, visit Alexe’s blog, Keys to the Cucina.