This is spicy therapy, which most definitely requires a glass of wine. This tomato based sauce requires a bit of a slow cooking method, wherein the longer you let the sauce simmer, the better the flavor. This sauce must be made before you boil the pasta.
The spice level is definitely high in my recipe, but this is adaptable as per your heat tolerance. The garlic and onions are cooked first on low flame for a good 10-12 minutes – really, really sweat them out. Then you add the chilies, and you should be welcomed with a lovely red tinge to the oil. I use both chopped tomatoes and tomato puree – I like a bit of a chunky sauce, but the tomato puree really adds the required tang to the sauce. Let this sauce simmer with a pinch of sugar and if you have fresh basil or oregano, use them liberally.
This sauce is multipurpose – use it as a spicy tomato dip for toasted bread, layer on grilled veggie sandwich and whatever else…
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