Sauce Rosee
Giorni del vino e delle rose 1963 bambini i giorni de…
Recipe Summary Sauce Rosee
Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired.Ingredients | Lavendette Rose 20176 tablespoons olive oil½ teaspoon dried basil½ teaspoon dried thyme½ teaspoon dried oregano½ teaspoon dried parsley¼ teaspoon dried red pepper flakes2 tablespoons minced onion2 tablespoons minced green bell pepper1 tablespoon minced garlic7 ounces tomato sauce½ teaspoon chicken soup base1 tablespoon white sugar½ pound cheese tortellini6 fluid ounces heavy cream½ cup white wineDirectionsIn 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.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.Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.Info | Lavendette Rose 2017prep: 30 mins cook: 15 mins total: 45 mins Servings: 6 Yield: 6 servings
TAG : Sauce RoseePasta and Noodles, Pasta by Shape Recipes, Tortellini Recipes,
