This is a great favorite of anyone who loves spicy sauces for pasta and can be made either vegetarian or with my way with a good Italian Pancetta. The ultimate way is to use fresh tomatoes and not canned but canned works as well to save time. The amount of herbs and hot pepper can be adjusted to your own tastes but this guideline is awesome.

Ingredients

8 serv.

large tomatoes, ripe or (28 ounce) cans canned tomatoes↗2
long hot red chili peppers↗5
chopped
red bell pepper↗1
chopped
garlic cloves↗10
minced
olive oil↗1⁄4 cup
pancetta↗3 ounces
large onion↗1
chopped
fresh lemon juice↗2 tablespoons
unbleached cane sugar↗1 teaspoon
oregano↗1 tablespoon
fresh basil↗3 tablespoons
pepper↗1⁄2 teaspoon
salt↗1 teaspoon
(to taste)
fresh parsley↗1⁄4 cup
red wine↗3⁄4 cup

Step-by-step instructions

1
in boiling pot of water place tomatoes for a few minutes to loosen skins.
2
Peel skins from tomatoes and discard boiling water,.
3
In a stock pot place skinned tomatoes or (canned) to boil with 1/4 cup olive oil and 5 cloves of garlic and bring to a boil add the sugar, salt, pepper and herbs and continue to boil (crush tomatoes with potato masher after 45 min).
4
In a separate fry pan place 3 tablespoons of olive oil and pancetta until fat is melted.
5
T.
6
hen add the onion until sweated then add 5 cloves of garlic
7
Add red pepper and hot pepper and fry 3-4 minutes with onion and garlic.
8
add red wine and simmer the mixture for 3-4 minutes and then add to the tomato and boil for 10 minutes.
9
add the lemon juice and simmer on low for 45 minutes.
10
Use your favorite pasta (penne or spaghettini are my faves).

Source: food.com

Original recipe ↗

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