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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.
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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.
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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.
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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)
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5
Add the heavy cream and bring the sauce to a boil over moderate heat.
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6
Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
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7
Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
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8
Toss the pasta with the remaining 1 tablespoon butter.
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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.
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10
You can pass freshly grated parmesan at the table, if desired.
