Red pepper flakes bring the heat to our spicy Italian tomato sauce, which is used to braise pork shoulder until it is meltingly tender. To add even more complexity, feel free to toss in a Parmesan cheese rind along with the tomatoes. And, if you happen to have Calabrian chiles in oil in your pantry, add a few teaspoons along with the garlic and reduce the quantity of red pepper flakes to 1/2 tsp. for even more complex flavor. Serve the braised pork on top of a mound of polenta made from semolina flour, which cooks much more quickly than the traditional version made with coarsely ground corn meal. A spoonful of tapenade made from briny green olives and capers adds bright flavor to the finished dish.