Baked chicken pasta w/Emeril Lagasse's roasted garlic pasta sauce!

For Emeril's sauce

1 large onion, chopped
3 tablespoons of Extra-Virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28 ounce) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels

In a large pot saute the onion in the olive oil over med.-high heat until soft and lightly golden, 4-6 min. Add the minced garlic and cook, stirring for 1 min. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, cook for 1 min. Add the tomatoes, crushing with a fork in the pan(also add the juices). Stir to combine well and bring to a boil. Reduce the heat to slow simmer and cook for 20 min. stirring occasionally.
Add the roasted garlic cloves and stir to combine. Continue to simmer for 30-45 min. or until the flavors have come together.
To roast the garlic I place the whole head of garlic in foil and drizzle with oil. (do each head separately). I then place in a 350 degree oven for 20-25 min. Let cool and then just squeeze the garlic out of the casing into the sauce.

Once I got the sauce going I marinated (2) cut up chicken breast in balsamic vinegar and Italian seasoning (about 30 min). I then cooked on a skillet until done (about 8 min.) and in a separate pot I boiled some penne pasta. I then took an oven safe dish and placed the pasta on the bottom and then the chicken.

I then topped with the sauce and some freshly chopped basil.

Top with your favorite shredded cheese and place in the oven on high broil until the cheese bubbles and browns.
And waaalllllaaaaahhhhhh! Happy eating y'all!