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Ingredients
| olive oil: 6 Tbl |
| dried basil (ground): 1/2 tsp |
| dried thyme (leaves): 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| dried parsley: 1/2 tsp |
| red pepper flakes: 1/4 tsp |
| onions (minced): 2 Tbl |
| green bell pepper (chopped): 2 Tbl (minced) |
| garlic (minced): 1 Tbl (minced) |
| tomato sauce: 7 oz |
| chicken bouillon: 1/2 tsp |
| granulated sugar: 1 Tbl |
| pasta (cheese tortellini): 0.5 lb |
| heavy whipping cream (fluid): 6 fl oz |
| white wine: 1/2 cup |
Sauce Rosee
Credit: AllRecipes
User rating:
"Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired."
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Prep Time
20 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
Directions
- In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
- 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.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.