One 14 1/2-ounce jar Ragú Alfredo Classic Pasta Sauce
One 14 1/2-ounce can diced tomatoes in juice
1/4 cup of sherry wine
2 tablespoons of chopped fresh basil
12 ounces penne,  cooked and drained

In a saucepan, gently heat sauce, diced tomatoes and wine over low heat, stirring occasionally until heated through. Add basil to sauce just before serving. Spoon sauce over hot pasta.