Remove the pan from the heat, cover, and let stand 15 minutes. Pass the sauce through a food mill or chop it in a blender or food processor until in small pieces. If desired, the sauce can be cooled and refrigerated for up to 2 days, or frozen for up to 3 months. Cook the pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. Drain, toss with the reheated sauce, and serve immediately.
Grated cheese is an option.
For a more rustic, juicy sauce, don't peel the tomatoes unless the peels are tough or bitter. Try serving this with a Sangiovese di Romagna or a Chianti Classico.