Leek & Onion Linguini in Red Onion & Tomato Sauce

  • 1  lb  Rossi Pasta Leek & Onion Linguini
  • 1 1/2  tablespoon  extra virgin olive oil
  • 1  large red onion, slivered
  • 2   garlic cloves, minced
  • 1 - 24  ounce  can crushed tomatoes
  • 2-3  ounce  sun-dried tomato paste
  • 1/4  cup  water or dry white wine
  • 1/4  teaspoon  crushed red pepper flakes
  • 1/2  cup  fresh chopped basil
  • 1/2   cup  grated Romano cheese
  •   freshly ground peppercorns
Heat oil in a large non-reactive skillet over low heat. Add onions and saute' until softened, but not browned (about 20 minutes). Add garlic and continue for about another 10 minutes. Add tomatoes, tomato paste, water and red pepper flakes. Increase heat, bringing mixture to simmer. Once simmering, reduce heat to low and allow to cook about 20 more minutes. Pepper the sauce to taste.

Meanwhile, prepare the pasta to package directions. Drain pasta and incorporate with sauce. Garnish with chopped basil and grated Romano.

Makes 4 hearty servings.