This is a spicy staple in my kitchen. Reactions vary depending on the eater's tolerance for hot and spicy foods. I'm not sure why I started putting serranos in my spaghetti sauce, but now it's just not the same if they're not in it. This recipe can also be made using 3/4 of a jar of Ragu rather than the tomato paste. I think the texture is a lot nicer when I cook it that way, and I don't feel like it's cheating because it gets a complete makeover on the way from the jar to the plate.