Rose sauce i
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | tablespoon | Onion, chopped |
| 1 | teaspoon | Garlic, chopped |
| 12 | mediums | White mushrooms, sliced |
| ½ | Bellpepper, sliced julienne | |
| 3 | tablespoons | Red wine |
| 1 | small | Tomato, chopped |
| 1 | tablespoon | Tomato paste (opt.) |
| Salt and pepper to taste. | ||
| Pinch of oregano | ||
| 1 | cup | Heavy cream |
Directions
½ c grated Asiago cheese or Parmesean In a heated saute pan, melt butter sand saute garlic and onions ntil onions are clear. Add mushrooms and green peppers, cntinue to saute until mushrooms slightly brown. Add wine, tomatoes, slat and pepper and oregano and the tortellini; toss and reduce wine to ½ original volume. slowly add the cream until the vegetables are covered and simmer for approximately 2 minutes, lastly add the grated cheese and tomato paste (if sauce is too thin) and thicken sauce over a low simmer. Serve.