Marcella Hazan's Famous Tomato Sauce, with Anchovies

May  5, 2019
2 Ratings
Photo by Dixielrn
  • Prep time 5 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

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

What You'll Need
  • 28 ounces can crushed tomatoes, such as San Marzano or Bianco DiNapoli
  • 3.3 ounces jar imported anchovy fillets in olive oil, chopped
  • 5 tablespoons unsalted butter
  • salt, to taste
  • 1 medium yellow onion, peeled and cut in half
  • 1 pound pasta, cooked, for serving (egg pappardelle noodles work well)
  • freshly grated Parmigiano-Reggiano cheese, for serving
  1. 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.
  2. Discard the onion. Taste and correct for salt. Toss with pasta and serve with freshly grated Parmigiano-Reggiano cheese.

See what other Food52ers are saying.

  • Sandra Chansing Taylor
    Sandra Chansing Taylor
  • Dixielrn

2 Reviews

Sandra C. March 20, 2020
So this isn't Marcella's recipe then . . . it's your version adapted from her recipe. You should amend the title, it's misleading.
Dixielrn March 20, 2020
This was part of Food52's "off roading" challenge to change the famous Marcella Hazan recipe in one simple way! That is why the title says "with anchovies," and why the first line of text explains that it is "adapted."