Sauce Rosee

15 ingredients
4 steps

Ingredients

  • 6 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried red pepper flakes
  • 2 tablespoons minced onion
  • 2 tablespoons minced green bell pepper
  • 1 tablespoon minced garlic
  • 7 ounces tomato sauce
  • 1/2 teaspoon chicken soup base
  • 1 tablespoon white sugar
  • 1/2 pound cheese tortellini
  • 6 fluid ounces heavy cream
  • 1/2 cup white wine

Directions

  1. 1
    In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
  2. 2
    Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
  3. 3
    While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
  4. 4
    Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

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