This sauce is great and easy to throw together, a welcome change from traditional marinara. I will caution, however, that unless you really like spicy food, you might want to cut back on the peppers. I am a fan of spice, but using larger cloves of garlic and the recommended amount of peppers, this came out extremely spicy, so I added some white wine for sweetness, which was exactly what the sauce needed. Next time, I plan to deglaze the pan with a splash of white wine before adding the tomatoes. As a note, I had 1 can of regular romas on hand, so I bought 3 cans of San Marzano, and there really is a noticeable difference in the aroma and flavor, so I think it is worth the added expense to use them.
Salsa alla Capricciosa
From EatingWell: November/December 2009
This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine, tossing the cooked pasta with half the sauce and some Grana Padano cheese, serving the rest of the sauce on top and passing more cheese.