Sauce Rosee Recipe

Sauce Rosee Recipes

  • PREP 30 mins
  • COOK 15 mins
  • READY IN 45 mins 


Original recipe makes 6 servings
  •  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

  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. 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. 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. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

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