Pappardelle in Fresh Tomato Sauce

Place a pot with water for the pasta on the stove. When the water starts boiling, cook the pasta according the the package instructions. Fresh pasta has a reduced cooking time and you may perform this step a little later.
Chop the onions and garlic. Next remove the stalk from the tomatoes and cut them into medium small dices. This is a quick tomato sauce with a chunky consistency. Therefore, I don't remove the skin. Keep all ingredients separately.
Heat some olive oil in a large deep pan on medium high heat. When the pan is hot, add the onions and glaze them until translucent.
Add the garlic and paprika powder and stir for another 1-2 minutes. make sure the garlic does not turn brown or it become slightly bitter.
Give the diced tomatoes into the pan and simmer for roughly 10 minutes until the tomatoes start to fall apart when you squish them with the cooking spoon. Reduce heat if required to avoid excessive water evaporation.
Add salt, pepper and sugar and stir. Lastly, add the pasta to the pan and mix well with the sauce.