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.
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