1/3 c. olive oil
1 lg. onion, chopped
1/4 c. chopped parsley
3 tsp. minced garlic
1/2 tsp. red pepper flakes
1 can (28 oz.) Italian tomatoes, chopped, with their juice
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground pepper
1 lb. shrimp
1 lb. linguini

Heat oil over medium heat. Add onion and saute until translucent (5 minutes). Stir in parsley, garlic, red pepper flakes, tomatoes with juice, sugar, salt and pepper. Reduce heat to low. Cook 20 minutes or until sauce is thickened, stirring occasionally. Stir in shrimp; cook until shrimp turn pink (about 3 minutes).

Meanwhile, cook pasta. Then mix sauce and pasta together and serve.