- 1 teaspoon [5 mL] olive oil
- 2 medium onions, diced
- 1 teaspoon [5 mL] crushed red peppers
- 3 garlic cloves, peeled and minced
- 1 teaspoon [5 mL] chili seasoning
- 1 pound [454 g] fusilli
- 1/2 cup [125 mL] dry white wine
- 28 ounces [796 mL] Italian tomatoes, crushed, with juice
- Salt and pepper
- 1 pinch sugar
- 1/2 cup [125 mL] fresh Parmesan or Romano cheese, shredded
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- Heat oil over medium heat in a frying pan.
- Cook onions, peppers and garlic until tender, without browning.
- Add, stirring, chili seasoning, wine and tomatoes; season to taste.
- Add sugar.
- Reduce heat, cover and simmer 20 minutes, until sauce thickens.
- Meanwhile, cook pasta 'al dente', drain well and place in a serving dish.
- Pour sauce over pasta and sprinkle with cheese.
- Serve.
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