Rosé sauce

This was probably the best pasta sauce I've ever made! We both loved it. It would be good to make a seafood linguine with, I bet! I served it on fresh 4-cheese tortellini from the Italian grocery store in the market, but you can get fresh pasta at any grocery store. Or just with regular pasta. The only ingredient I didn't have was the green pepper, so I added some steamed broccoli to the finished product, to have a veggie in there somewhere.

The only thing I might change would be 5 TBSP oil instead of 6? Nohé says no though.
I used 3 garlic cloves.
I also added salt and pepper, which I think is necessary.
I got to use that weird measuring glass I have never used because it had "fluid ounces" on it.

Ingredients

• 6 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 tablespoon white sugar
• 1/2 pound cheese tortellini
• 6 fluid ounces heavy cream
• 1/2 cup white wine
• 
  
• 
  

Directions

• 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.