1 can whole peeled San Marzano or heirloom tomatoes (pureed, 28 ounces)
2 teaspoons red pepper flakes
2 tablespoons butter
1 cup Parmesan cheese (freshly grated, plus more for serving)
½ cup fresh basil (for serving)
Kosher salt and freshly ground pepper (to taste)
Bring a pot of salted water to a boil. Add the campanelle and cook for 8 minutes, stirring occasionally.
In the meantime, preheat a heavy bottomed saute pan over medium-high heat and add the olive oil. Add the onions and garlic. Season with salt. Cook, stirring occasionally, until the onions soften, about 2-3 minutes.
Add the tomatoes and their juices, breaking them up with your hands as you add them. Add the red pepper flakes. Season with salt and pepper and cook for 2 more minutes, allowing the sauce to reduce slight. Add the pasta along with ¼ cup of pasta water and stir to combine.
Tip: Make the sauce in batches and freeze for an easy weeknight meal. Use in pasta or homemade pizza.
