Instructions: Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.

Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.

Season to taste with salt and pepper. Put the sauce through a food mill or puree in a food processor or blender until smooth.

Toss with hot pasta and parsley leaves. Serve immediately.

This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.

Comments: This sauce is not a traditional Italian sauce, but dont let that stop you - the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled - but we think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, thin, dried pasta.

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