Angry Penne Sauce

2 tablespoons of olive oil
2 cloves of garlic, chopped
1 red serrano chili, seeded and chopped
1 tablespoon of lemon zest
4 ripe tomatoes, peeled and chopped
1 tablespoon of tomato paste blended with 2/3 cup of water
A pinch of sugar
Freshly ground black pepper to taste
1 tablespoon of balsamic vinegar
1 tablespoon of chopped fresh marjoram

Heat the oil in a heavy saucepan over medium heat. Add the garlic and the chili and saute, stirring continuously, for 1 minute.

Sprinkle in the lemon zest and stir.

Add the chopped tomato and the blended tomato paste and stir well.

Add the sugar, stir, and bring to the boil. Reduce the heat and simmer for 12 minutes.

Season to taste with the black pepper.

Add the vinegar and the marjoram and simmer for 5 more minutes.

Use the sauce immediately on freshly cook penne.

You may wish to garnish with chopped fresh flat-leaf parsley and grated Parmesan cheese.