Try rose sauce with tortellini pasta and shrimp, and serve with a Caesar salad, if desired. Restaurants beware: this sauce can top you!
Ingredients
- refrigerated cheese tortellini: 0.5 pound
- olive oil: 6 Tbsp
- basil: 0.5 tsp (dried)
- thyme: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- parsley: 0.5 tsp (dried)
- red pepper flakes: 0.25 tsp (dried)
- onion: 2 Tbsp (minced)
- green bell pepper: 2 Tbsp (minced)
- garlic: 1 Tbsp (minced)
- ounces tomato sauce: 7 piece
- white sugar: 1 Tbsp
- chicken soup base: 0.5 tsp
- fluid ounces heavy cream: 6 piece
- white wine: 0.5 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
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Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil. Dotdash Meredith Food Studios
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Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. Dotdash Meredith Food Studios
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Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved. Dotdash Meredith Food Studios
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Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve. Dotdash Meredith Food Studios
