Sauce Rosee

Name: Sauce Rosee
Total time: 45
Yield: 6
Ingredients: 0.5 pound refrigerated cheese tortellini; 6 tablespoons olive oil; 0.5 teaspoon dried basil; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 0.5 teaspoon dried parsley; 0.25 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; 0.5 teaspoon chicken soup base; 6 fluid ounces heavy cream; 0.5 cup white wine

Recipe by YGBELAND from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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0.5 pound refrigerated cheese tortellini
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6 tablespoons olive oil
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0.5 teaspoon dried basil
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0.5 teaspoon dried thyme
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0.5 teaspoon dried oregano
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0.5 teaspoon dried parsley
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0.25 teaspoon dried red pepper flakes
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2 tablespoons minced onion

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2 tablespoons minced green bell pepper
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1 tablespoon minced garlic
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7 ounces tomato sauce
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1 tablespoon white sugar
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0.5 teaspoon chicken soup base
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6 fluid ounces heavy cream
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0.5 cup white wine

Instructions

Gather all ingredients.
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.
Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes.
Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.