Penne Dente di Leone

This recipe was created by modifying all'arrabbiata paste. As originally, the taste of garlic predominates, but it also feels sweet than dandelion, after which I named this recipe.

Preparation steps

Fry the garlic in oil until it turns yellow, then add the crushed paprika.
Pour tomato sauce and reduce heat; in another sherpa put penne to cook in water with plenty of salt
Add red wine, vinegar and salt to the sauce.
If necessary, thicken the sauce with a little flour mixed in lukewarm water
Add dandelion jam and mix well. The pennes should be ready, strain them while the sauce is simmering. Increase fire.
Add the strained penne to the sauce. Add basil and cook for another 2-3 minutes.