Sm- medium onion
3-5 garlic cloves, diced
handful of fresh basil
tomatoes (I used a mixture of grape and beefsteak tomatoes from my garden) - two cups diced
wine for deglazing ( I used red wine vinegar because I didn't have wine, but this required the addition of more sugar, so I recommend wine)
crushed red pepper flakes
*Optional- diced red bell pepper
2- 3 tablespoons of sugar
sea salt and pepper
chicken stock and/or chicken bouillon and water ( 0.5 - 0.6 cups)
Plan of Attack
Add olive oil to the bottom of a medium stockpot/sauce pan
add onions and garlic and turn on medium heat until they're translucent
Deglaze the bottom of the pan with the wine 9or red wine vinegar)
Add tomatoes, chopped basil, chicken stock, red pepper, sugar,, sea salt and pepper. I did not have actual chicken stock but I added Goya chicken boullion and the water, and it ended up being awesome.
Add red pepper flakes (sparingly if you're not into spicy, more substantial if spicy is what you're into)
Cook on stove for 30 minutes; Cool and serve hot over penne
My comments: The use of vinegar to deglaze required the addition of more sugar and salt than the super health conscious would be into. If I had wine I would've drank it, and it used it...making my cooking experience more of an experience...and my sauce healthier. I would've gotten a little bit sauced while making my sauce...badoom cha.
I like heat, so I was very liberal while adding my red pepper flakes, but not everybody is into spicy. I would probably next time add the spiciness initially and then after it was done cooking, tasting and seeing if I should add more.