Of course our first home cooked dinner after our vacation had to be pasta. This dinner came together in 60 minutes. Marcella Hazan’s Tomato Sauce with Onion and Butter is the perfect “quick” pasta sauce. The aroma was delicious as was the dinner. Below is the recipe as I make it. My changes are in italics.
28 Oz canned imported Italian tomatoes, cut up, with their juice (I also added a 14 Oz can of diced tomatoes. I like having enough sauce to add more to each dish. Trust me, this sauce is that good.)
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste
Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but I opt to leave it in. I blend the tomatoes and onion using an immersion blender.
Serve with freshly grated Parmigiano-Reggiano cheese for the table.
I saw this bottle of wine today and loved the label. Not a bad bottle for $8.99, I follow the Jacques Pepin rule about buying wine.