Ultimate Quick and Easy Pasta Red Sauce

1 teaspoon olive oil 1 cup onion - chopped 4 cloves garlic - minced ½ cup dry red wine or 2 tablespoons balsamic vinegar 1 tablespoon sugar 1 tablespoon chopped fresh basil or 1 teaspoon dried 2 tablespoons tomato paste ½ teaspoon italian seasoning ¼ teaspoon black pepper 2 14.5-ounce cans diced tomatoes, - undrained 2 tablespoons chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 6 ingredients; bring to a boil. Reduce heat ot medium, and cook, uncovered about 15 minutes. Stir in parsley. Yield 3 cups.