INGREDIENTS
1 Tbsp. olive oil
1 medium onion, chopped
1/2 cup (tight-packed) fresh flat-leaf parsley leaves, coarsely chopped
1 heaping Tbsp. tomato paste
6 cloves garlic, minced
1 1/4 tsp. dried oregano
2 tsp. ground cinnamon
1 tsp. sugar
1 tsp. ground Aleppo pepper or another medium-hot chile; or 1/2 tsp. red pepper flakes
1/2 cup dry white or red wine
2 lbs. ripe summer tomatoes; or 1 can (28 oz.) whole tomatoes with their juice
1 lb. hollow dried pasta (rigatoni, penne, ziti, perciatelle, etc.)
1 1/2 cups fresh goat cheese, crumbled
salt ‘n’ pepper to taste
INSTRUCTIONS
Bring a large pot of generously salted water to boil.
Heat olive oil in the bottom of a large saute pan (or skillet with tall edges) over medium-high heat. Stir in the onions, parsley, and generous sprinklings of salt and pepper. Saute the onions until translucent. Then stir in the tomato paste, garlic, oregano, cinnamon, sugar, and Aleppo pepper. Turn the heat down to medium and saute for 1 minute. Add the wine and cook for 1 minute.
If using fresh tomatoes, grate them on a grater over a bowl, and add the pulp with its juices to the pan. For canned tomatoes, crush them as they go into the pan. Raise the heat to medium-high and cook the sauce for 8 minutes, or until thick. Taste for seasoning and remove the pan from the heat. Cover the pan.
Meanwhile, once the water in the cooking pot has reached a rolling boil, add the pasta. Cook according to package instructions, until it is tender but still has a little bite. Once the pasta is done, drain it in a colander and then add it to the sauce. Toss over the heat for a minute or more to help the sauce permeate the noodles. Serve sprinkled with goat cheese.
