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Add oil to pan, cook onions until translucent.
Add garlic, cook 1-2 mins.
Add crushed tomatoes.
Add maybe ¼ cup of water into can and get remaining tomatoes out and add into sauce.
Chop up a large handful of banana peppers and add into sauce (finely chop).
Add maybe ¼ cup of the pepper juice from the jar.
Chop up your basil and add into sauce.
Add just a tiny bit of oregano like just a nice pinch.
Add in your bouillon (you don’t need it if you cooked some chicken prior and are using the juices).
Add just enough heavy cream to make the sauce a pink/orange color maybe ¼ cup.
Let sauce simmer for about half an hour on med/low heat until it thickens, stirring occasionally.
Add a pinch of red pepper flakes to taste.
Add a lot of black pepper.
Add Parmesan cheese to your liking.
Adjust for salt.