Author Notes: This recipe was adapted from Marcella Hazan's Tomato Sauce with Butter and Onion. I wanted to put a twist on this classic recipe, so I kept her ingredients but added shallots and fennel. I love the savoriness of shallots and the hint of sweetness of fennel. Fennel is in season right now, so it is everywhere, and I thought it would play well with the tomatoes, onion, and shallots. I chose the edamame pasta because it is a great grain-free substitute and I knew it would hold up well to this delicious sauce. This sauce is super easy to make and will please any crowd. —Spinach and Bacon
Prep time: 5 min
Cook time: 45 min
28 oz Can Whole and Peeled Plum Tomatoes (unsalted), cut into small chunks
Medium Onion, Cut in half
Bulb of Fennel
Shallots, cut in half
Box Edamame Pasta
- Add all ingredients to a medium sauce pan.
- Cook on medium heat until it simmers, then reduce heat to low.
- Cook, uncovered, for 45 minutes, mixing every 5 - 10 minutes.
- After about 15 minutes, the onion, shallots, and fennel will be soft. Use a spoon to gently separate a couple of the layers so that the sauce can get in between them.
- While sauce is cooking, boil water for the edamame pasta. Cook pasta for 3-5 minutes, and drain. Set Aside.
- Once the Sauce has been cooking for 45 minutes, taste and add another pinch of salt or two according to your preference.
- Remove from heat and remove onion, shallots, and fennel from the sauce. Crush any remaining large chunks of tomato.
- Pour sauce over pasta and enjoy!