Ingredients

1. Three tablespoons of extra virgin olive or Vegetable oil (Optional)
2. One cup of Green Peppers (Optional)
3. One eight ounce of Mushrooms (Optional)
4. One 28 ounce can of crushed tomatoes
5. One 14 ounce can of diced tomatoes
6. One pound of pasta (campaneller, fusilli, or penne)
7. Three tablespoons of Basil
8. One tablespoon of Sugar
9. Eight ounces of shredded mozzarella

Directions

1. Bring 4 quarts water to boil in large pot.
2. (This Step Optional) In a medium pan over medium-high heat, add Olive Oil and heat until simmering and then add Green Peppers. When Green peppers are soften add the mushrooms.
3. (Start this step first if you decide not to use mushrooms or green peppers. Otherwise add ingredients into the same pot you used to cook vegetables.) Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar (optional), and 1/2 teaspoon salt.
4. Add one-tablespoon salt and pasta to boiling water. Cook until al dente (Use directions on pasta box if the quantity in the box is under a pound). Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about one minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil.