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.
The Italian Kitchen Bible