Tomato sauce: Finely chop the onion and garlic. If you mince the onion in a food processor, it will result in a smoother sauce.

Remove the stems and cores from the whole tomatoes, then mash the flesh (if using cut tomatoes, you don't need to mash).

Put the butter and olive oil into a pot, add the chopped garlic, and cook over low heat until fragrant.

Add the chopped onions to Step 3 and cook over medium until wilted. If you don't cook it well enough, the bitter flavor will remain, so be careful! Cook until lightly browned.

Add the mashed whole tomatoes to Step 4, then cook until reduced to 2/3 the original volume. Finally, season with the salt and pepper to finish.

Bring some water to a boil in a pot, then add 3 heaping teaspoons of salt (not listed) and boil the pasta.

Shrimp Tomato Cream: Heat olive oil in a frying pan and cook the chopped garlic and red chili pepper over low heat.

Once the garlic is fragrant, add the shrimp and white wine and cook over medium heat until the alcohol evaporates.

Add the tomato sauce to Step 9 and heat. Add the heavy cream and quickly mix together, being careful not to over-boil (this is so that the heavy cream doesn't separate).

Season Step 10 with salt and pepper and mix with the boiled pasta. Transfer to a plate to finish.

You can freeze the tomato sauce for up to 1 month without losing the flavor I always make a lot and freeze the extras.