Bring a large pot of salted water to a boil. Add the Mountain High Organics gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet or braiser, heat the olive oil over medium heat. Add the diced white onion and sauté for 5–6 minutes, until soft and translucent.

Stir in the sliced garlic and cook for 1 minute, until fragrant. Then add the crushed red pepper flakes and sauté for another 30 seconds.

Add the crushed tomatoes, 1 teaspoon salt, black pepper, and sugar. Stir to combine. Let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens slightly.

Add the drained pasta to the skillet and toss to coat evenly in the sauce. Stir in the chopped parsley and basil (if using).

Divide the pasta among bowls. Garnish with more fresh parsley and a sprinkle of dairy-free Parmesan, if desired. Serve hot and enjoy!