Ingredients

• extra virgin olive oil
• 1/2 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup fresh basil whole leaves left on stem, or 1 tbsp dried basil
• 1 tsp fresh oregano or 1/2 tsp dried oregano
• 1/2 cup burgundy wine (or a dry red)
• 1 28 oz can of crushed tomatoes
• Pinch of red pepper flakes
• 1/2 tsp vanilla
• 1/2 ladel pasta water
• 1 lb pasta

Instructions

1. Place a pot over medium heat. Once the pot is hot, add the olive oil. Add the onion, garlic, basil leaves (leave them whole), and oregano. Sautè the mixture for 1-2 minutes.
2. Add the red wine into the pot and allow it to reduce by half, about 5 minutes.

3. Add the crushed tomatoes, red pepper flakes, and vanilla to the pot. Stir and reduce it to a simmer while starting the pasta water.

4. Bring a large pot of salted water to a boil. Cook the pasta to al dente.

5. Add 1/2 ladle of the pasta water to the sauce about 3 minutes before pasta is ready.

6. Drain pasta and mix with sauce.