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About this recipe:
Restaurants BEWARE this sauce can top you! Try it with tortellini and prawns and serve with a Caesar salad, if desired.
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
1/2 teaspoon concentrated chicken stock
1 tablespoon caster sugar
250g cheese tortellini
175ml double cream
125ml white wine
- 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.
- 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.
- 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.
- Reduce heat, add cream and wine; bring close to the boil, stirring constantly. Add pasta and serve.
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