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Sauce Rosee

Sauce Rosee

Preparation

Step 1


Gather all ingredients.


Step 2


Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.


Step 3


Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.


Step 4


Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes.


Step 5


Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.


Step 6


Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.







©allrecipes

Ingredients

  • ½ pound refrigerated cheese tortellini

  • 6 tablespoons olive oil

  • ½ teaspoon dried basil

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • ½ teaspoon dried parsley

  • ¼ teaspoon dried red pepper flakes

  • 2 tablespoons minced onion

  • 2 tablespoons minced green bell pepper

  • 1 tablespoon minced garlic

  • 7 ounces tomato sauce

  • 1 tablespoon white sugar

  • ½ teaspoon chicken soup base

  • 6 fluid ounces heavy cream

  • ½ cup white wine

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