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
• 2 tablespoons minced onion
• 2 tablespoons minced green bell pepper
• 1 tablespoon minced garlic
• 7 ounces tomato sauce
• 1/2 teaspoon chicken soup base
• 1 tablespoon white sugar
• 1/2 pound cheese tortellini
• 6 fluid ounces heavy cream
• 1/2 cup white wine

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

olive oil, basil, thyme, oregano, parsley, red pepper, onion, green bell pepper, garlic, tomato sauce, chicken soup base, white sugar, fluid ounces heavy cream, white wine

Taken from www.allrecipes.com/recipe/17166/sauce-rosee/ (may not work)