Place 4 cups canned imported tomatoes with their juice through a food mill or strainer to remove seeds.
Heat 2 tablespoons to 1/4 cup olive oil in a large skillet over medium heat and add 1/3 large red onion finely diced and 1 garlic clove minced. Cook and stir until onion is soft, 4 to 5 minutes.
Ass 1 cup of dry white wine and cook until the wine is almost all reduced.
Stir in the tomatoes and cook uncovered for 8 to 10 minutes. The sauce will start to reduce and thicken and reduce some.
Add 2 tablespoons pesto and mix in well. Season with salt and pepper to taste. Add 3 tablespoons ricotta and mix well with a wooden spoon until it is incorporated completely into the sauce.
While the sauce is cooking, boil penne in a large pot of salted water until tender but al dente.