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