Sauce Rosee

6 tablespoons olive oil

½ teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried parsley

¼ teaspoon dried red pepper flakes

2 tablespoons minced onion

2 tablespoons minced green bell pepper

1 tablespoon minced garlic

7 ounces tomato sauce

½ teaspoon chicken soup base

1 tablespoon white sugar

½ pound cheese tortellini

6 fluid ounces heavy cream

½ cup white wine

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.