Instructions: Heat olive oil in large skillet till water sizzles. Add 1/2 diced green pepper, 1/2 diced onion, 1 to 2 crushed & diced cloves garlic, and a couple chopped large tomatoes (peeled if you prefer). You can also add other veggies if you wish. After they saute for about 5 minutes, add one cup tomato sauce, 1/2 cup red or white wine (or stock, or water from the cooking pasta), and 1/2 cup cream (or milk). Flavor with a sprinkle of oregano, basil, salt and pepper. Turn down heat and simmer about 5 minutes.

Serve over pasta. This sauce is quite different from the normal cook-all-day sauces; it is more fresh and vibrant, but not as complex. It will accomodate almost any vegetable you choose to add. Try eggplant or broccoli or asparagus, just to name a few.

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