Pomodoro Sauce

Makes 3 cups

1/4 cup extra-virgin olive oil

1 medium onion, minced

4 garlic cloves, minced

1 pinch crushed red pepper flakes

1 28 ounce can peeled tomatoes, puréed in a food processor

Kosher salt

3 large fresh basil sprigs

2 tablespoons cubed unsalted butter

1/4 cup finely grated Parmesan or Pecorino

Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.

Heat skillet over high heat. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

Calories: 230 per cup