20 MINUTE BUTTER AND ONION TOMATO SAUCE

By fortheloveofitaliancooking

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.

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)

Details

Preparation time 5mins
Cooking time 25mins
Adapted from fortheloveofitaliancooking.com

Preparation

Step 1

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.