Boss Tomato Sauce.

Directions

1. 1
   Heat two tbsp of the EVOO in a large sauce pot for two minutes before adding your shallots and onions. Saute until fragrant, stirring constantly - do not let them color.
2. 2
   Add the garlic, thyme, oregano and sage, stirring to combine. Let the mixture saute for approximately twenty minutes, until soft, collapsing and very fragrant.
3. 3
   The canned and fresh tomatoes, along with one cup of the Port wine, red pepper flakes and the whole California dried chili pod can now be added. Sprinkle with a pinch or two of salt and let simmer gently for fifteen minutes
4. 4
   Now add the reserved juices from the tomatoes, plus another two tablespoons of the EVOO and the rest of the Port Wine. Simmer until reduced by half - about twenty to thirty minutes.
5. 5
   Remove, discard the chili pod. Taste for salt, add some fresh cracked black pepper.
6. 6
   Lower heat so the mixture almost stops simmering and quickly pour in the heavy cream. Stir, noting the consistency of the sauce - it shouldn't be watery, but it won't be very thick either; a consistency somewhere in between is perfect.
7. 7
   Taste for salt again.
8. 8
   Add the sauce to your drained pasta of choice (I recommend penne) plus the butter and the rest of the EVOO.
9. 9
   Serve with some grated cheese, if desired.