Salsa rossa

• 2 teaspoons chile pepper flakes
• ⅓ cup extra virgin olive oil
• 2 cu

In a small saucepan, heat the chile pepper flakes in the olive oil over medium heat for a few minutes. Turn off the heat and let stand for a few minutes longer so that the chile infuses the oil. Add the tomatoes, tomato purée, vinegar, and a little sugar for balance if the sauce seems too tart, place