Description
Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired.
Ingredients
- 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
- ½ teaspoon chicken soup base
- 1 tablespoon white sugar
- ½ pound cheese tortellini
- 6 fluid ounces heavy cream
- ½ cup white wine
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 6