- 6 Tbsp. olive oil
- 1/2 tsp. basil
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1/2 tsp. parsley
- 1/4 tsp. red pepper flakes
- 2 Tbsp. minced onion
- 2 Tbsp. minced green bell pepper
- 1 Tbsp. garlic
- 7 oz. tomato sauce
- 1/2 tsp. chicken bouillion
- 1 Tbsp. sugar
- 6 oz. (3/4 C ) heavy cream
- 1/2 C white wine
- 1/2 lb. tortellini
In large skillet, heat olive oil over medium-low heat. Add basil, thyme, oregano, and dried pepper flakes.
Add onion, bell pepper and garlic and cook until onions are transparent. Add tomato sauce and bring to boil, stirring well. Add chicken bouillon and sugar.
Reduce heat, add cream and wine. Bring close to a boil, stirring constantly.
Serve with tortellini.