Jen's Life of Stampin'
Bits & pieces of stamping, scrapping & my life.
Wednesday, April 21, 2010
My son's favorite sauce, hands down! We serve this over cheese tortellini :)
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 (usually use red peppers, minced)
2 tablespoons minced onion (we typically use more than use, onion lovers)
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce (I use Prego or Ragu instead of plain t. sauce)
1/2 teaspoon chicken soup base
1 tablespoon white sugar
1/2 pound cheese tortellini
6 fluid ounces heavy cream (or skim milk with a tbsp. of flour!)
1/2 cup white wine (we use apple juice)
In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
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.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.
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