2/3 cup dry white wine
1 tbsp sun-dried tomato pasta
2 fresh red chiles
2 garlic cloves, finely chopped
12 oz/350g dried tortiglioni
4 tbsp chopped fresh flat-leaf parsley
Salt and pepper
Fresh Romano cheese shavings, to garnish
Sugocasa
5 tbsp extra virgin olive oil
1 lb/450g plum tomatoes, chopped
Salt and pepper