Sauce Rosee159 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 45 min
“Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired.” - by YGBELAND
Original recipe yields 6 servings
- In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
- 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.
- 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.
- Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.
Amount Per Serving (6 total)
- 344 cal
- 27 g
- 18.3 g
Based on a 2,000 calorie diet
Reviews (159)Rate This Recipe
"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 ..." See morethose 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!! "
"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..." See more to evaporate off the strong alcohol flavor. It will also help to thicken the sauce."
"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 winne..." See morer. 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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