I like Arrabbiata Sauce, to go with sausage, peppers and onions. This is a version that a friend of mind showed me.
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 28 oz can Italian tomatoes with their juice, chopped or 1 1/2 lb fresh tomatoes.
1 or 2 dried hot red chilies, broken into pieces, or 1 t hot red pepper flakes to taste
Salt to taste
2 TBSP chopped parsley for garnish
6 quarts water
HEAT the oil in a heavy saucepan over medium-high heat and sauté the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.
SAUTÉ the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.
ADD the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes with canned tomatoes.
CONTINUE cooking until the tomatoes are soft and the sauce is dense but not pureed - 15 - 20 minutes.
REMOVE from the heat and taste for seasoning, adding more salt if necessary.