Heat olive oil in a large skillet over medium-high heat. Add in the onions and cook until they're softened and golden, about 8 to 10 minutes. Add the garlic and pepper flakes and cook for about a minute. Editor's Tip: Don't let the garlic burn or it will make the whole sauce taste acrid.

Pour the wine into the pan and bring it to a boil, scraping the bottom of the pan to bring up any browned bits (called the "fond"), which have lots of rich flavor. Let the wine boil for a few minutes, until it's reduced by about half. It should look syrupy and thick.

Add the tomatoes, tomato sauce, spices and herbs. Simmer, stirring frequently, until the sauce is slightly thickened, about 10 minutes. At this point, you can use this sauce plain and toss with boiled noodles for a simple pasta dish that's as good as our top-rated pastas. Or, keep cooking to make a delicious shrimp dish.

The best part about shrimp fra diavolo? You cook the protein and vegetable right in the sauce. Add the shrimp and spinach. Then, cook until the shrimp turn pink, about 3 to 5 minutes. The spinach will have wilted and softened in that time. If you like, top with cheese. This dish is good on its own, but a serving of pasta, quinoa or crusty Italian bread gives you something to soak up the sauce.