Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Usually a simple accompaniment for boiled or grilled meats, salsa rossa also makes a great pasta sauce. Once filmed with oil to make an airtight seal, it keeps well in a screw-top jar in the fridge for up to a month. You can ring the changes by adding clams to the finished sauce and bubbling it through until they open. If so, don’t serve any Parmesan.