6 tablespoons canna-olive oil (see our recipe)
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
1Grab on eof your large skillets and heat your canna- olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes and stir together.
2Next you will wan to add onion, bell pepper and garlic and cook until onions are well done then add add tomato sauce and bring to a boil, stirring well. Then add the chicken bouillon and sugar and stir well.
3While your sauce is cooking you will want to bring a large pot of lightly salted water to a boil.
4Then add pasta and cook until the ready, then drain and set aside.
5Next reduce heat to your sauce and add cream and wine and bring close to a boil stirring constantly.
6Add the pasta and it’s time to serve !