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Prep time
10 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
I adapted Marcella Hazan's Tomato Sauce with Onion & Butter by omitting the onion and infusing the tomato sauce with anchovies instead. I love using anchovies to add depth and flavor to dishes, especially sauces.
I also replaced the butter with cream, reducing it so it becomes nice and thick.
This is a quick and easy recipe, I like the taste and texture.
Besides pasta, you could spoon this sauce over grilled eggplant for a gluten free alternative.
—Agi Behan
Ingredients
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2 cups
canned tomatoes
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2
anchovies
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1/2 cup
cream
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parmigiano-reggiano
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1 tablespoon
unsalted butter
Directions
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In a medium saucepan. heat butter, add the anchovies and saute, breaking them up with your spoon.
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Add the tomatoes and the juice, bring to a boil, then turn heat down very low and gently simmer uncovered about 45 mim.
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While tomatoes are simmering, bring the cream to a gentle boil. Turn heat down and simmer about 20 min. until reduced and thickened. Keep your eye on it as cream can quickly boil over.
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Add the cream to the tomato sauce, taste for seasoning.
Serve with freshly grated parmigiano-reggiano
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