Creamy Wine Sauce for Pasta

    30 minutes

    This is my favourite pasta sauce with a great mix of flavours. I serve it with cheese tortellini but you can use whatever pasta you prefer.

    245 people made this

    Serves: 6 

    • 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 chilli flakes
    • 2 tablespoons minced onion
    • 2 tablespoons minced green capsicum
    • 1 tablespoon minced garlic
    • 200g passata
    • 1/2 teaspoon chicken stock powder
    • 1 tablespoon white sugar
    • 225g cheese tortellini
    • 180ml thickened cream
    • 1/2 cup (120ml) white wine

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large frypan, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and chilli flakes; stir together.
    2. Add onion, capsicum and garlic and cook until onions are transparent; add passata and bring to a boil, stirring well. Add chicken stock powder and sugar; stir.
    3. Bring a large pot of lightly salted water to a boil. Add tortellini and cook for 8 to 10 minutes or until al dente; drain.
    4. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add tortellini and serve.

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    Reviews in English (207)


    First of all thanks for a fantastic recipe! My husband loves seafood and creamy sauces, so to begin I sautee some fresh shrimp and scallops in a pan just lightly seasoned with salt and pepper. Once those are just done (do not overcook) I remove them from the pan (to be reheated in the sauce). For the sauce, I cut the olive oil in half as per other reviews. When I add the spices in the oil to heat; I have found that the longer you heat them the more flavor your sauce will take on. I heat them for about 5 - 7 minutes (stirring often) before I add anything else. I also add the wine before the tomatoe sauce to give the alcohol a chance to boil out. I also cut the sugar out. I guess this depends on your taste, but I find the sugar makes the sauce too sweet for us. We like spicy/savoury food. Once the cream has been added and starts to heat up I put my shrimps and scallops in the sauce and reheat(only a few minutes). I toss this with Fettucini and I get RAVE reviews all the time!!  -  27 Aug 2008  (Review from Allrecipes USA and Canada)


    This is a family hit! I have made this recipe several times, using it as a sauce over lobster ravioli. My only recommendation is to add good quality wine before the tomato sauce, bringing it to a boil to evaporate off the strong alcohol flavor. It will also help to thicken the sauce.  -  18 Oct 2006  (Review from Allrecipes USA and Canada)


    This sauce is FANTASTIC. I made it for a food demo in a grocery store. Everyone who tried it liked it. I usually do not like what I make but as soon as I took one bite I knew this sauce was a winner. I didn't bother with the peppers or onions. Instead of pasta I had cut boneless, skinless chicken breasts into chunks; then I breaded the chunks in flour and oregano then sauteed the floured chicken chunks in olive oil. After sauteeing the chicken, I prepared the sauce in the same pan. I could not believe how good this sauce is. I'll definitely make this again, and again, and again!!!  -  04 Jun 2001  (Review from Allrecipes USA and Canada)