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Sauce Rosee

Sauce Rosee

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
YGBELAND

YGBELAND

Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
  2. Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
  3. While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
  4. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.
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Reviews

mwbabe
68

mwbabe

8/27/2008

First of all thanks for a fantastic recipe! My husband loves seafood and creamy sauces, so to begin I sautee some fresh shrimp and scallops in a pan just lightly seasoned with salt and pepper. Once those are just done (do not overcook) I remove them from the pan (to be reheated in the sauce). For the sauce, I cut the olive oil in half as per other reviews. When I add the spices in the oil to heat; I have found that the longer you heat them the more flavor your sauce will take on. I heat them for about 5 - 7 minutes (stirring often) before I add anything else. I also add the wine before the tomatoe sauce to give the alcohol a chance to boil out. I also cut the sugar out. I guess this depends on your taste, but I find the sugar makes the sauce too sweet for us. We like spicy/savoury food. Once the cream has been added and starts to heat up I put my shrimps and scallops in the sauce and reheat(only a few minutes). I toss this with Fettucini and I get RAVE reviews all the time!!

SHARONPA
56

SHARONPA

10/18/2006

This is a family hit! I have made this recipe several times, using it as a sauce over lobster ravioli. My only recommendation is to add good quality wine before the tomato sauce, bringing it to a boil to evaporate off the strong alcohol flavor. It will also help to thicken the sauce.

CSANDST1
53

CSANDST1

8/29/2002

This sauce is FANTASTIC. I made it for a food demo in a grocery store. Everyone who tried it liked it. I usually do not like what I make but as soon as I took one bite I knew this sauce was a winner. I didn't bother with the peppers or onions. Instead of pasta I had cut boneless, skinless chicken breasts into chunks; then I breaded the chunks in flour and oregano then sauteed the floured chicken chunks in olive oil. After sauteeing the chicken, I prepared the sauce in the same pan. I could not believe how good this sauce is. I'll definitely make this again, and again, and again!!!

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