Heat the olive oil over medium heat in a medium, heavy-bottomed pot or Dutch oven.

Add the onions, crushed fennel seeds, and red pepper flakes and sautee for 5-7 minutes or until the onions are translucent.

Add the garlic and saute for another 2 minutes.

Add the two cans of tomatoes, including all liquid in the cans, 1 tablespoon of salt, and 1 teaspoon of black pepper, and use a large spoon or potato masher to mash or break the large tomatoes into smaller pieces. If you want to add red wine, add it now.

Put the lid partially on the pot, leaving a space for steam to vent, and let gently simmer over medium-low to low heat for 1 hour. Stir every 10 minutes or so to prevent the sauce from sticking and/or burning.

If you will be serving the Arrabiata Sauce immediately, cook the pasta by bringing a pot of salted water to a full boil. Add your spaghetti or other pasta and follow the package directions. (Reserve a little of the pasta water after your pasta has cooked in case you need to thin the Arrabiata sauce)

Stir in the julienned basil leaves. Before serving, taste the sauce and adjust salt and pepper as needed.

Serve over pasta.

This Arrabiata Sauce freezes well. Let it come to room temperature before you freeze it in an airtight container.