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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 |
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 |
Directions:
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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