Sauce Rosee

Recipe View Embark on your culinary journey by gathering all the necessary ingredients. (Prep time: 5 minutes)

Recipe View In a generously sized pot, bring lightly salted water to a rolling boil. Introduce the tortellini, stirring gently, and allow them to dance in the bubbling water until they rise to the surface and their cheesy hearts are warmed through, approximately 4 minutes. Drain with care and set aside, awaiting their saucy destiny. (Cook time: 4 minutes)

Recipe View In a spacious saucepan, heat the olive oil over a gentle medium-low flame. Awaken the flavors of basil, thyme, oregano, parsley, and red pepper flakes by stirring them into the warm oil, allowing their fragrant essence to bloom. (Cook time: 2 minutes)

Recipe View Introduce the minced onion, bell pepper, and garlic to the aromatic oil, stirring until the onions soften and become translucent, about 2 minutes. (Cook time: 2 minutes)

Recipe View Pour in the crushed tomato sauce, coaxing it to a simmer. Stir in the sugar and chicken bouillon, ensuring they dissolve harmoniously into the simmering sauce. (Cook time: 3 minutes)

Recipe View Reduce the heat to a gentle simmer. Stir in the heavy cream and white wine, allowing them to meld into a luscious, velvety concoction. Bring the sauce close to a gentle boil, stirring continuously to prevent any scorching. (Cook time: 5 minutes)

Recipe View Gently fold in the cooked tortellini, ensuring each piece is lovingly coated in the Rosee Sauce. Serve immediately, allowing the flavors to entwine and delight your palate. (Cook time: 1 minute)