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

ENJOY!

Sauce Rosee

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 (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)

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. 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.