Wednesday, April 21, 2010

My son's favorite sauce, hands down! We serve this over cheese tortellini :)
Sauce Rosee


  • 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)


  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. 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.
  4. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

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