Ingredients
5 Tbl evoo
1 lb. plum tomatoes, chopped
salt and pepper
2/3 C dry white wine
1 Tbl sun-dried tomato paste
2 fresh red chilies
2 garlic cloves, finely chopped
12 oz. dried tortiglioni
4 Tbl chopped fresh flat-leaf parsley
salt and pepper
shavings of pecorino cheese, to garnish
Preparation
Make sugocasa. Heat olive oil to almost smoking and add tomatoes and cook over high heat for 2-3 minutes. Reduce the heat to low and cook gently for 20 minutes, or until very soft. Season with salt and pepper and puree.
Add the wine, tomato paste, whole chilies, and garlic to the sugocasa and bring to a boil. Reduce the heat and let simmer gently.
Make pasta.
Remove chilies from sauce unless you prefer a hotter sauce then chop chilies and add back to sauce. Check seasoning and add half chopped parsley.
Serve with extra parsley and shaved pecorino as garnish.
