| 1/4 cup | Olive oil |
| 2 | Medium onions, sliced |
| 1 clove | Garlic, minced |
| 1 can | (28 to 29 oz) tomatoes, |
| | Undrained, coarsely chopped |
| 2 to 3 tbsp | Minced fresh cilantro |
| 3/4 tsp | TABASCO pepper sauce |
| 1/4 tsp | Salt |
| 1/4 tsp | Sugar |
| 12 oz | Uncooked angel hair pasta, |
| | Hot cooked and drained |
| | Parmesan cheese, optional |
Heat oil over medium heat in large, heavy non-aluminum saucepan. Stir in onions and garlic; cook and stir 10 to 12 minutes, stirring occasionally, until onions are tender. Add tomatoes with juice, cilantro, TABASCO sauce, salt, sugar; bring to a boil. Reduce heat to low; simmer, uncovered, 30 minutes or until slighlty thickened. Place hot cooked pasta on heated serving plate; top with sauce. Sprinkle with Parmesan cheese if desired.