We have been really busy at the restaurant during lunch the past couple of days. We had a 130-person banquet today and we have a 100-person banquet tomorrow. So I’ve been working on the banquets and not really focusing on new specials. However, I did make a quick special yesterday, which was Seafood Linguini Pasta with Roasted Tomato, Fennel and Saffron Sauce. This is a really easy sauce and it has many, different uses and that’s why I wanted to share it with you.

My husband and I watch every reality cooking show on TV and as we’re watching these shows, I’ll be relaxing on the sofa and he will look over at me and ask, “So what’s your signature dish? If you had to come up with a signature dish in 20 minutes (from conception to plating), what would it be”? And at that moment in time, I become a contestant and I’m back in the kitchen and the pressure is on!

I have to be honest with you though—I really don’t have a signature dish. I like so many things that I can’t decide. However, I do use this Roasted Tomato, Fennel and Saffron sauce for many different uses. And so I this is my signature sauce—but not my signature dish!

As with any sauce, roasting/caramelizing the vegetables bring out an intense flavor. So I start with roasting a bunch of roma tomatoes, red and yellow peppers, tossed with olive oil, salt and pepper in the oven over high heat (remove skins and seeds after cooling.) Meanwhile, slice onions, fennel and garlic and add to a saucepan and caramelize until soft and golden brown. Next add a large pinch of saffron threads, tomato paste and deglaze with fish/shellfish stock or chicken stock (preferably homemade). Add fresh chopped thyme, tarragon, oregano, salt and pepper and more stock if necessary and simmer for about one hour. Blend all ingredients to a smooth consistency (adding more stock if needed) and strain through a china cap. Taste and adjust seasonings.

This sauce can be used with any type of pasta, or risotto vegetable or protein. You can turn it into a soup by adding more stock and cream. You can use this sauce as a base for making Paella by adding Spanish chorizo, shellfish, etc, or you can turn it into a Cajun dish by adding some Cajun spices and serving it over rice, beans braised okra. The possibilities are endless and I really hope that you’ll experiment with different ingredients and maybe this sauce will become one of your signature sauces.

I hope you enjoy!