Fast Pasta Sauce

This is a quick sauce for when you wake up in the middle of the night with the pasta alarm ringing in your ear or any other time you need a fix and don't have all day to make a sauce. It also makes a quick appetizer course for that garlic and rosemary lamb roast you've been dying for. Remember: Pasta sauce in a jar is the work of the Devil.

Ingredients

1 can anchovy fillets in olive oil (trust me)
(Warning: Anchovies have short shelf life.
If they smell fishy don't use 'em)
1 #10 can good plum tomatoes, chopped (with juice)
1 small onion, chopped
1/4 Bell pepper, chopped
4 cloves of garlic, minced fine
1 Tblsp dried hot peppers
1 Tblsp dried "Italian Seasoning"
1 Beef Bouillon cube
1 pound pasta (this is also good on leftover
pasta for that middle of the night rush)

Preparation

Heat an iron skillet (not a sauce pan, you need surface area for this to cook down fast) to medium heat. Put in the anchovies and oil, onion, garlic and bell pepper and cook until the onions are just translucent and the anchovies have disintegrated (it will smell truly ghastly at this point). Add the tomatoes, spices and bouillon cube and let simmer. (Note: Don't add salt...the anchovies and bouillon cube should be plenty) This should only cook about as long as it takes to cook the pasta, about 10 or 15 minutes tops.

Delivery

Cook the pasta (I like this with Rotilli or Shells), drain and put in serving dish. Top with sauce and grated peccorino romano or parmesan cheese. You'll need a strong red wine and crusty bread with this. (Surprise! You won't taste the anchovies).