Capellini and Shrimp Alla Rosa

Step 1: In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Step 2: Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.

Step 3: During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.

Step 4: Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)

Step 5: Add the heavy cream and bring the sauce to a boil over moderate heat.

Step 6: Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.

Step 7: Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.

Step 8: Toss the pasta with the remaining 1 tablespoon butter.

Step 9: The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.

Step 10: You can pass freshly grated parmesan at the table, if desired.