Step 1

Heat the olive oil in a large, deep skillet on medium heat.

Step 2

Once hot, sauté the onions until tender. Use a slotted spoon, transfer the onions to a dish with the grated carrot and set off to the side.

Step 3

Repeat with the zucchini and yellow squash until soft and edges golden.

Step 4

Add the carrots and onions back into the pan and add in the garlic, basil, oregano, italian seasoning and red pepper flakes (if using). Cook for 1-2 minutes.

Step 5

Pour in the crushed tomatoes, wine and sugar. Simmer uncovered over medium-low heat for 45-60 minutes, stirring ocassionaly.

Step 6

With 20 minutes left on the clock, prepare the pasta according to the package directions. Keep in mind, larger pastas take longer to cook.

Step 7

Lastly add the half cup of Parmesan, taste and season with kosher salt and black pepper to taste.

Step 8

Serve over pasta with reserved parmesan.