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
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
In This Recipe
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.