In a large saute pan heat up your oil till it glistens.
Toss in your onions and shallots and cook over a medium low heat till they start to go a bit gold. Should take between 12 to 15 minutes depending on your heat. Feel free to add more olive oil if needed.
Once the onions and shallots are golden, add the garlic and cook for another 2 or 3 minutes.
Pop a large stockpot full of water on the stove and bring to a boil over high heat.
Now add the tomatoes or sauce, whichever you prefer. Continue to cook over a medium low heat till it bubbles up.
Add the spices and mix well. Once it is really bubbling, reduce the heat and let simmer for 10 to 15 minutes. Make sure to check back and stir it every few minutes.
Once your stock pot water is bubbling, turn it down to a medium low heat, add salt to flavour the water. Now toss your noodles in. I always give them a swirl as I drop them so they sort of separate as the go into the water. Cook them for 1 minute less than the package calls for.
Scoop out a cup full of the pasta water to reserve for your sauce. Now drain your noodles but DO NOT RINSE. There is flavour in that, don't put the flavour down your drain people.
Pop the noodles into the pan of sauce. Stir really well and let it come together. If needed add some pasta water and let the pasta thicken over a low heat for a minute or two, stirring to make it all become one.
You can add more pasta water if needed. Use your judgement on this. Start with a little and work your way up. You can always add more, but you can't take away. Good rule of thumb.
Once the pasta is mixed up well toss the parsley over it.
Serve with a big old Hussy smile!