Ahhhh sauce, the main ingredient in Italian Sunday dinners. This is a spicy red sauce. It makes my nose run, which in a case like this I tend to enjoy. You can make it less spicy and just enjoy the sweetness of the red peppers and the tang of the garlic and onions. But for me, bring on the spice.

What ya need:

Onion, garlic, red pepper flakes, salt, pepper, cayenne pepper, parsley, basil, roasted red peppers, tomato puree, olive oil.

Step one: Slowly heat up your oil on medium low and add your red pepper flakes. Stir occasionally

Step two: Cut up your onions and garlic and add to the pot. Turn up your heat to medium, cook till the onions are translucent.

Step three: While your onions and garlic are cooking down, cut up your roasted red peppers. Add 1 tbs of the juice from your peppers and the peppers you cut up to the pot. Allow to cook about five minutes.

Step four: Add your tomato puree and paste, turn back to medium low and stir till your tomato paste dissolves. Time to spice it up a bit. Throw in your parsley, basil, pepper, and cayenne. You can add salt, I usually don't because the tomato puree has salt in it already.

Step five: Simmer your sauce for about 15 min on medium low stirring here and there. Then taste and add anything you think necessary.

Step six: Turn down to low and let the flavors melt together for about an hour. Stir occasionally. That's it, Enjoy!

Serve this over, brown rice pasta, wheat pasta, white pasta, zucchini noodles, or spaghetti squash. Another idea is to grill a piece of chicken breast and put some sauce over it and use pasta as the side dish. Whatever you like!

The recipe:

1 1/2 tbs olive oil

1 tsp red pepper flakes

1 medium onion

4 cloves garlic

1 28oz can roasted red peppers

1 tbs juice from peppers

2 28oz cans tomato puree

1 6oz can tomato paste

3 tbs parsley

2 tsp basil

1/4 tsp black pepper

1/2 tsp cayenne pepper

The extras:

* This will make a larger pot of sauce. Good thing is you can have a party or a Sunday dinner of your own!

* If you're not cooking for a crowd, it freezes very well. That's usually what I do with all homemade red sauces. Just pack it up in tupperware, label it and throw it in the freezer for a different day.

* Like I mentioned it will make a spicy sauce. Not too hot to eat comfortably, but you can use only a 1/2 teaspoon of red pepper flakes and skip the cayenne altogether for just a hint of spice. You can also be like me and use a heaping teaspoon of red pepper flakes and a teaspoon of cayenne and clear out your sinuses.

* This will give a "hearty" amount of sauce for about 2 pounds of pasta.