For the Sauce:
1 tablespoon olive oil
4 fresh Roma tomatoes, seeded and diced
3 cloves, garlic, smashed and minced
1 small onion, diced
salt and pepper
1/4 cup white wine
1/4 cup heavy cream
24 oz tomato sauce, I only actually needed one can
1 small handful fresh basil chopped
1 box penne style pasta cooked, anything with ridges in it. Pasta with ridges holds the flavor better and holds up better as well.
Heat oil in a large skillet over medium heat. Once hot add onion and garlic salt and pepper saute for about 4 minutes until the onions are clear. Add the tomatoes and saute another 2 minutes until tomatoes are soft. Deglaze pan with white wine and continue to cook until reduced. Now add the tomato sauce, heavy cream and basil. Stir until combined. Simmer another 10 minutes. Serve with cooked pasta and Parmesan cheese.