18 oz. can tomato paste
1 tbsp. dry basil
1/2 tsp. red pepper seeds
1 qt. tomatoes
1/4 c. oil
2 tbsp. dry parsley
1 1/2 tsp. garlic powder

Place oil in skillet. Add all spices, leaving the red pepper seeds until last so they won't burn. Adding seeds last cook until they turn a slightly darker shade of red, add paste and stir. Braise this mixture until bright redness is gone from paste. Add jar of tomatoes. Simmer until tomatoes are cooked well. You may need to add a little water before simmering, depending on desired thickness of sauce. Use as much of the sauce as you need. Leftover sauce can be frozen.

Note: If u sing fresh cayenne peppers, fry the cut up peppers - seeds and all and remove from skillet before adding spices. Serve later with spaghetti.