20 MINUTE BUTTER AND ONION TOMATO SAUCE

If you have ever made Marcella Hazan’s glorious butter and onion tomato sauce, then you know that it can take a bit of time to make (even though it is considered to be the simplest of her sauce recipes). It tastes phenomenal, but I would rather save it for a Sunday dinner. Here is a ‘weeknight version‘ that’s ready in half the time of the original recipe. The sauce is cooked at a higher temperature but the butter and onion flavours still shine through.

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups (500 ml) plain pureed tomato sauce

  • 5

    tbsp (70 g) unsalted butter

  • 1

    medium onion, peeled and cut in half

  • 1 or 2

    handfuls Italian grated cheese (Parmesan, Grana Padano, or Romano)

  • 1

    lb (450-500 g) Bavette pasta (or other long pasta)

Directions

Heat the ingredients in a small or medium covered saucepan, over high heat. When the sauce starts to boil, slightly reduce heat to medium-high and leave the lid ajar. Continue cooking for another 15-20 minutes. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Discard the onion from the sauce and toss with well drained pasta. Sprinkle a couple of handfuls of your choice of grated Italian cheese and serve.

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