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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