Pesto Rigatoni

Thanks to Shelley Amos for sharing one of her favorite Epicure Selections recipes.

1 - 28 oz can crushed tomatoes
VE Sea Salt and VE Pepper to taste
1 - 28 oz can diced tomatoes
VE Chili Flakes to taste
pinch of brown sugar
1/4 cup extra virgin olive oil (optional)
1/4 cup VE Pesto Herb Mix - prepared according to recipe on label
1 lb Rigatoni (or any other bite sized pasta)
Parmesan cheese - freshly grated

1. In large saucepan, combine tomatoes, sugar, VE Pesto. Simmer sauce for 20 minutes while pasta is cooking. Season to taste with VE Sea Salt and VE Peppers. Add olive oil for extra richness if desired.
2.Combine sauce and pasta in large serving bowl. Serve with freshly grated Parmesan cheese.
3.Round out your meal with a quick green salad and a loaf of crusty bread.

Note: Additions to this simple pasta can be pitted olives, cooked and sliced spicy Italian sausage, capers, canned artichokes, or roasted peppers.