1 cup chopped sweet onion
2 tablespoons olive oil
3 garlic cloves crushed
1/2 cup Cabernet Sauvignon or other dry red wine
1 (28 oz) can crushed tomatoes
3 plum tomatoes chopped
1 tablespoon sugar
1 fresh basil sprig
1 fresh thyme sprig
2 cups uncooked penne pasta
Parmesan and Romano cheeses
In a large saucepan, cook onion in oil over medium heat until tender.
Add garlic, cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook 6-8 minutes or until liquid is fully reduced by half.
Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer 15 minutes.
Meanwhile, cook pasta according to package directions.
Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses.