Sweet Onion Red Pasta

Yes, it's a new recipe here on SuppoKitchen.
I had very few time to cook and this turned out to be a good choice.
I wanted pasta and I only had onions to flavour, but a regular tomato sauce pasta didn't appeal to me very much, and a white onion pasta seemed too simple and not filling.

Then it came to my mind that a great chef I know, Gérard Bellini, a man from Marseille that runs a cozy restaurant by the harbor in Macinaggio, makes a sweet tomato sauce for his Tortelli.
I don't know whether it's common to find a sweet tomato sauce in France, but that is.
I've always wondered HOW he makes his sweet sauce so strikingly good, and this time I may have made a very small step closer. Here's my pasta, it tasted very good and, moreover, it's very easy and fast.

Sweet Onion Red Pasta:

for approx. 3 people,
Pasta (better wide or that keeps sauce within anyway)
1 canned peeled tomatoes
1 onion (choose the one you like, yellow and white could be a good choice) (2 if you like onions)
1 hot red chilli pepper
1 pinch of salt
2 teaspoons of sugar
1 pinch of powdered cinnamon
1 pinch of powdered black pepper
2 spoons of extravirgin olive oil

Now, while you bring a pot of water to boil (yes, this has to be a FAST recipe!), heat the oil in a pan and brown the onion together with the red chilli. Depending on how hot you like it, put the chilli together or later.
when onion is brown, add tomatoes, then add the pinch of salt and the 2 tsp. of sugar, mix well.
Put the pasta in the pot if water's boiling.
If the sauce has begun to reduce, add the pinches of pepper and cinnamon. You may try some different spices, but these worked very well and I recommend ADDING more spices, if you want to try something different.
Well, nothing more, that's it!
You should not salt the water too much, if you want to preserve the "sweet attitude" of this dish.
You should also take the pasta from the water a little before it's ready and finish cooking in the pan with the sauce, after adding a pair of tbsp of boiling water.

Sorry for the bad picture, I'm usually crap at portraiting food, but at least, there is a pic.