Shrimp with Brandy Tomato Sauce

1 lb. large shrimp, peeled, deveined, tails removed
1/2 lb. pasta of your choice (I use penne for this dish.)
1 tbsp. olive oil
1/2 med. onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
28 oz. can tomatoes (diced, whole, crushed or combination)
1/4 c. dry white wine
1/4 tsp. salt
1/4 tsp. pepper (or more)
2 tsp. dried basil
3 tbsp. brandy
1/2 c. Parmesan or Romano cheese, plus more for serving

1. Heat oil over medium-high heat in a large pan. Add the garlic, onions, and bell pepper and cook until soft.
2. Add the tomatoes, wine, salt, pepper, and basil. Bring to a boil. Reduce heat and simmer 25-30 minutes or until the sauce thickens slightly.
3. Heat brandy in a small saucepan. Do not boil. When steaming hot, add the brandy to the tomato sauce and cook an additional 10 minutes.
4. Cook pasta according to package directions.
5. While the pasta is cooking, add the shrimp to the sauce and stir.
6. Toss the pasta with the sauce and 1/2 c. Parmesan cheese.