500 gm sugocasa - refer to Cook's tip
2 garlic cloves - crushed
150 ml grape juice or white wine
1 tbsp sun-dried tomato puree
1 fresh red chilli
300 gm penne or tortiglioni
4 tbsp finely chopped fresh flat parsley
Salt and freshly ground black pepper
freshly grated Pecorino cheese - to serve
Put the sugocasa, garlic, grape juice or white wine, tomato paste and whole chilli in a saucepan and bring to the boil. Cover and simmer gently.
Drop the pasta into a large saucepan of rapidly boiling salted water and simmer for 10-12 minutes or until al dente.
Remove the chilli from the sauce and add half the parsley. Taste for seasoning. If you prefer a hotter taste, chop some or all of the chilli and return it to the sauce.
Drain the pasta and tip into a warmed large bowl. Pour the sauce over the pasta and toss to mix. Serve at once, sprinkle with grated Pecorino and the remaining parsley.
Cook's Tip: Sugocasa is sold in bottles sometimes labelled "crushed Italian tomatoes". It is finer than canned chopped tomatoes and coarser than passata, so is ideal for pasta sauces, soup and stews.
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