This recipe is adapted from Marcella Hazan's recipe for Tomato Sauce with Butter & Onions. I adore this piquant sauce and find its rich flavor profile (not to mention its simple preparation) a comforting partner to just about any type of pasta. It was a challenge to think of an adaptation that would work with, rather than against, it being a savory sauce that at the same time does not seem well suited to beef. I settled on imported Italian anchovies as an addition to Hazan's otherwise classic recipe, and I was so pleased to find that it added an additional, complementary dimension to what is already a killer pasta sauce. The extra brine from the anchovies means you can dial down the amount of salt you add for taste. And don't be tempted to add basil -- too sweet! —Dixielrn
can crushed tomatoes, such as San Marzano or Bianco DiNapoli
jar imported anchovy fillets in olive oil, chopped
salt, to taste
medium yellow onion, peeled and cut in half
pasta, cooked, for serving (egg pappardelle noodles work well)
freshly grated Parmigiano-Reggiano cheese, for serving
Stir the tomatoes, chopped anchovies, butter and salt (to taste) in a saucepan over medium heat. Add the onion and bring to a slow simmer. Reduce heat to sustain a bare simmer and cook, uncovered, for 45 minutes, carefully stirring around the onion every so often once the fat starts to float free from the sauce.
Discard the onion. Taste and correct for salt. Toss with pasta and serve with freshly grated Parmigiano-Reggiano cheese.