04Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely.05Chop the garlic finely, then use the side of your knife to mash them to a paste – a pinch of grey salt will help this process. Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into. Add to the blender.06When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in). Add to the blender the olive oil used to roast the chilis and garlic. Turn the blender on high until everything is smooth and thick.07Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil. Stand back as you pour the blender mixture into the pan. Be careful, it can splatter. This second heating brings the flavors together. Season with salt and pepper. Whisk in the remaining 1/4 cup olive oil and the red wine vinegar. The vinegar gives it a little sharpness and protects it in the refrigerator for about a week.08Ladle it into canning jars and store in the refrigerator for a week. It can be frozen for 5 months.09Preheat a grill to high. Season the steak with salt and pepper and drizzle with olive oil. Grill the steak to medium-rare, about 4 minutes per side. Remove from the grill and let rest for 10 minutes.10To a large pot of boiling, salted water, add the spaghettini and cook to al dente. Drain and toss with the salsa rossa.11Slice the flank steak thinly against the grain and place on top of the pasta.