Here's my take on what's been said (as if anyone cares):
1. For years, people who have written about food have dismissed red sauce. This was mainly because, as everyone has to agree, it's inferior to Italian Italian food. So when Italian Italian food was hard to find here, it sort of became a badge of honor to dismiss the Italian-American stuff generally offered instead.
2. But with the appreciation for vernacular cuisines that's grown in the last several years, it became apparent that the total dismissal of red sauce was an overreaction. It may never be great food, but there's no reason it can't be good. Of course it can.
3. The problem is that it so infrequently is. There are so few places that do it well. Even the more celebrated ones usually turn out to be overrated, liked more out of nostalgia than for their actual worth. So when you come across a really good red sauce place, it's a cause for celebration.
4. Even at its best, red sauce isn't going to be as good as "real" Italian food. But just because a hamburger isn't haute cuisine, it doesn't mean it can't be good (and that some can't be better than others).
5. Some people don't like red sauce at all. But they're cold. (They also probably didn't grow up eating it.)