Week 27: Tomato Sauce with Butter and Onions

I have a thing for pasta - in case you haven't realized that. This caught my eye. And, we all know that a week with two pasta recipes is a good week!


Tomato Sauce with Butter and Onions
Adapted from Marcella Hazan’s Essentials of Italian Cooking
Posted on Smitten Kitchen
Serves 4 (coats 1 pound spaghetti)
Prep time: less than 5 minutes
Cook time: 45 minutes

28 ounces whole peeled tomatoes from a can (San Marzano)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.



Serve with spaghetti, with or without grated Parmesan cheese to pass.



My notes:
AMAZING! I wasn't so sure about the $5 can of San Marzano tomatoes, but they were worth every penny.

And, in case you were wondering. . . the suspicious looking thing on the plate of spaghetti is a totally delicious spicy chicken Italian sausage. It looks gross, but is/was delicious. Trust me.