Sauce Rosee

    Sauce Rosee


    239 people made this

    About this recipe: Restaurants BEWARE this sauce can top you! Try it with tortellini and prawns and serve with a Caesar salad, if desired.

    Serves: 6 

    • 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 chilli flakes
    • 2 tablespoons minced onion
    • 2 tablespoons minced green pepper
    • 1 tablespoon minced garlic
    • 200g passata
    • 1/2 teaspoon concentrated chicken stock
    • 1 tablespoon caster sugar
    • 250g cheese tortellini
    • 175ml double cream
    • 125ml white wine

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large frying pan, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red chilli flakes; stir together.
    2. Add onion, pepper and garlic and cook until onions are transparent; add passata and bring to the boil, stirring well. Add chicken stock concentrate and sugar; stir.
    3. Bring a large pot of lightly salted water to the 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 the boil, stirring constantly. Add pasta and serve.

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