Albanian-Indian-Italian Chunky Red Sauce

4oz. mushrooms

1-2T Tuscan oil

½c dry white wine

5 lg. cloves garlic

8oz. mixed olives ~

~ and sun-dried tomatoes

3-4oz. tomato pesto

¾c mild Ajvar
1T sugar

1 18oz. pkg. RANA pasta

Saute' the washed, sliced, paper towel-dried mushrooms in the oil for a few minutes until they shrink a bit.  Add the wine, chopped garlic, olives and tomatoes.  Stir in the pesto, Ajvar and sugar.  Cover and bring all this to a simmer for 5 minutes, then turn off the heat.  Stir in the coconut cream, cover and set aside.

Meanwhile, cook the RANA pasta according to package directions, or just a little less, then drain.  This chunky sauce would also work well with penne, fettuccine or linguine, or even as a lasagna sauce.  Put half the drained pasta-of-your-choice, into a 2qt. casserole dish.  Pour and spoon half the sauce over the pasta.  Repeat this layer, sprinkle with grated cheese if you want, then bake, uncovered for 15 minutes at 375°.  Turn the broiler to low and put the casserole directly under the heat source for just a few minutes to bubble-brown, and crisp the top.  Keep an eye on it though, it'll go from perfect to burnt in no time.  Serve alone, or with a green salad. . .Lin