Thin spicy tomato sauce question
I had this wonderful pasta dish in a restaurant that closed, so I can't ever have the dish again or ask how to make it. I was wondering if anyone could help me diagnose the sauce.
Basically, it was very thin, but I believe tomato based (almost like it was some type of oil or wine mixed with the tomato) It was also spicy (that may have been from the sausage). The rest of the dish was rigatoni, sausage, bell peppers, olives, and mushrooms. Any idea how to make the dish or just what type of sauce it is so I can attempt to recreate it? Thanks!