Salsa di Pomodoro Piccante (Spicy Tomato Sauce)

1. In a large sauce pan over medium heat, bring 3 tablespoons of extra-virgin olive oil to the ripple state, add the chopped onions, the parsley, the basil, the oregano, the crushed red pepper flakes, and the garlic and cook until the onions are tender and the herbs are fragrant.

2. Add the tomato paste and cook, stirring constantly until the tomato paste caramelizes, about 3 minutes.

3. Stir in 1 cup of red wine. Stir in the un-drained tomatoes and their juices and raise the heat to high. Continue cooking, stirring occasionally, until the sauce begins to boil. Reduce the heat to low and adjust the seasoning to taste with salt, black pepper, and red pepper. Partially cover the pan and simmer on low-heat setting for 1 to 2 hours.

* If you’re not sure of how spicy you like your sauce start with ½ teaspoon of red pepper flakes and adjust seasoning during cooking.