1 pound cooked anchovy and bell pepper pasta
2 3/4 cups packed brown sugar
1 (16 ounce) can diced tomatoes with green chile peppers, drained
1 (16 ounce) can tomato paste
1/2 teaspoon salt
2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil crushed cloves
3 tablespoons prepared horseradish
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix brown sugar, tomatoes with green peppers, tomato paste, salt, oregano, basil, crushed garlic and horseradish. Mix well; transfer to large bowl.
Reduce heat to low. Add pasta mixture, stirring well. Add garlic and horseradish; toss.
Reduce heat to medium. Cover. Simmer 15 minutes. Cover, reduce heat to low. Simmer 45 minutes for best results.