Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the potatoes and cook until well browned on all sides.

Season with salt and pepper.

Cover, reduce the heat to low, and cook until tender, about 20 minutes more.

Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon of oil over medium heat.

Add the onion and garlic and cook, stirring, until the onion is wilted and transparent, about 3 minutes.

Stir in the tomato sauce, white wine, parsley, crushed chile pepper, hot sauce, salt, and pepper.

Cook, stirring occasionally, for about 20 minutes, until the sauce thickens.

Lightly coat the potatoes with the spicy tomato sauce.

If desired, drizzle with garlic sauce.