6ouncespenne pasta, uncooked (or whatever pasta shape you prefer)
vegetable cooking spray
3/4cupsweet red pepper, finely chopped
1/4cuponion, finely chopped
14ouncescanned tomatoes, chopped but undrained
1/4tspblack pepper, freshly ground
salt to taste
1/4cupcream, or evaporated skimmed milk
While you are preparing the sauce, cook the pasta according to package directions. (Don't forget to season the cooking water with several tablespoons of salt. It should taste like the sea.)
Heat a large skillet until hot. If it is non stick, spray with non stick spray. If not add a touch of oil. Add the red pepper, onion and garlic, and saute until the vegetables are tender. Add the tomatoes, sugar, salt and pepper. Bring mixture to a boil. Cover, reduce heat, and simmer 10 more minutes. Uncover and cook for an additional few minutes to thicken the sauce. Add the cream and heat through.
Add pasta, stirring well. Cook over medium heat 2 to 3 minutes or until thoroughly heated. Serve with lots of parmesan cheese.