Penne Arrabiatta

Saute garlic and onion in olive oil until transparent.
Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.
Cook pasta in lightly salted, boiling water until cooked el dente.
Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.
While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.
Left over sauce can be refrigerated or frozen and reheated.
Use a bit more red pepper if you prefer it hotter.