Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           dry sherry
   1      tablespoon    minced fresh garlic
     1/4  cup           minced shallots
   4                    sun dried tomatoes -- (not oil
                        packed) coarsely chopped
   2      tablespoons   finely chopped jalapeno
                        peppers
   2      large         ripe tomatoes seeded and
                        coarsely chopped -- (or 1 1/2 c)
                        chopped canned plum tomatoes
     1/2  pound         fresh pasta of choice
   2      tablespoons   chopped fresh basil
   2      tablespoons   chopped fresh parsley

Preparation:

Heat sherry to bubbling in a heavy skillet over med. high heat. Add garlic and shallots and saute for 3 min. stirring. Add sun-dried tomatoes, jalapenos, and regular tomatoes. Reduce heat to low. Cook, stirring occasionally for 20 min. Cook pasta while simmering sauce. Drain and rinse. Add pasta to sauce in skillet, sprinkle with basil and parsely. Toss and serve immediately. The original recipe called for 1 tsp of olive oil for sauteing. With the oil the stats looked like this: