Place in a large pot over medium-high heat. Cooking until almost crispy.
Add dry white wine. Allow liquid to evaporate for about 10 minutes. Stirring frequently.
Add tomato puree, red pepper flakes, salt and pepper. Continue stirring and allow flavors to incorporate.
In the meantime, boil a separate pot of water. Add salt. Place your pasta in the water once it is at a boil. It may only take 3-5 minutes, if you want your pasta al dente.
Serve hot!!
Notes
For the brown rice pasta I used a brand called Tinkyada. It was delicious!