-
Prep time
10 minutes
-
Cook time
50 minutes
-
Serves
4-6 people
Author Notes
This is my adapted version of Marcella Hazan's Tomato Sauce with Onion & Butter. I wanted to keep the onion in the finished sauce, so I diced it rather than leaving it in half like the original recipe calls for. Also added some garlic, because...garlic. The original recipe keeps it pretty straightforward as far as seasoning, so along with salt I added fresh ground pepper and some red pepper flakes. I enjoyed the finished product, but I would have preferred either to half the amount onion or to use an immersion blender to puree the sauce a little. This recipe is so versatile, you can change it however you like! —Jennifer
Continue After Advertisement
Ingredients
-
5 tablespoons
butter
-
1
small onion, diced
-
2 teaspoons
minced garlic
-
28 oz
can crushed San Marzano tomatoes
-
Salt to taste
-
Fresh ground pepper to taste
-
Red pepper flakes to taste
-
Pasta of choice
-
Shaved Parmesan to top
Directions
-
Melt butter in a skillet over medium heat and add diced onions. Cook, stirring often, for 5-7 minutes until onions are translucent. Add garlic and cook for another minute, stirring frequently so the garlic doesn't burn.
-
Add canned tomatoes, salt, pepper, and red pepper flakes to the saucepan and stir to mix well. Bring to a simmer and cook for 45 minutes, stirring occasionally. Taste and correct seasoning if needed.
-
While sauce is simmering, cook pasta according to directions and drain. Stir pasta into the finished sauce and toss well. Serve with shaved Parmesan cheese.
See what other Food52ers are saying.