Tortellini Sauce Rosee

3 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
1/2 teaspoon chicken soup base
1 and ½ tablespoon white sugar
1/2 pound cheese tortellini
8 fluid ounces heavy cream


In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano 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 stir.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.