Fettuccini in Buttery Tomato Sauce & Tuscan Onions

By Valarie

Ingredients

• 250 g / 8 oz fettuccini
• 2 x 410g/ 14.5 oz cans crushed tomatoes
• 125 g /4 oz butter, softened
• 2 onions, quartered (dice fairly large chunks)

Details

Adapted from keyingredient.com

Preparation

Step 1

In a pot on the stove, add tomatoes, butter and onions and bring to a gentle boil over medium flame.

Reduce the heat (to the minimum) and simmer for 2 hours. ( stir the sauce every now and then especially towards the last hour of cooking to ensure the sauce doesn’t stick to the bottom of the pot.)

Cook the pasta first according to the packet instructions until al dente.

Remove, drain and set aside in a large serving bowl.

Top with the sauce.

*optional add thyme to this sauce and as a final touch, some grated Parmigiano-Reggiano.*