2 hours ago
Monday, April 7, 2014
Have you ever wondered why you rarely see a tomato sauce recipe here?
Stop wondering. I don't make tomato sauce.
It's not my favorite.
I'm a Cacio e Pepe or Aglio Olio kind of gal.
Give me butter and black pepper on pasta and I am more than happy.
I would rather have pasta w/ a fresh pesto made w/ herbs from my garden, or a pasta with cauliflower, raisins & anchovies.
A Sunday gravy or sausage ragu is another story, bring on the pork, neck bones and ribs. But I never make a marinara sauce.
As I have gotten older, I find that tomato sauce bothers me. It gives me a bit of heartburn or indigestion, if you know what I mean.
I have been reading about the late Marcella Hazan's Butter Tomato Sauce forever, and once again, I am one of the few people who had not tried it yet.
Well, I have been born again.
This is the most delicious, and certainly the easiest tomato sauce I have ever made.
You don't have to start your sauce early on a Sunday, or cancel your plans because you have a sauce/sugo on the stove.
This takes all of 45 minutes, and it is scary addictive.
No cheese needed (don't you dare), because the sauce is pretty rich.
Just a nice bottle of Chianti or Barbaresco and you are ready to go.
If you can memorize these 3 ingredients, then you don't have to print out the recipe.
~ 28 oz. can of San Marzano tomatoes
~ 5 tbsp of unsalted butter
~ 1 yellow onion, peeled and cut in half
This recipe makes enough for l lb. of pasta (preferably penne or spaghetti......I used bucatini because I had it), enough for 4 people, with a salad.
Marcella Hazan's Famous Tomato Sauce:
Lay the onion halves, the butter and the tomatoes in a 3 quart saucepan.
Turn on the flame and cook at a low heat for 40 minutes just a simmer, stirring only a few times to break up the tomatoes.
Your kitchen will smell like you are baking (from the butter) and Sunday sauce (from the tomatoes).
When the sauce is finished (it will be nice and thick), remove and discard the onions.
Throw in a pinch of salt at the end to taste (about 1/2 teaspoon).
Cook your pasta as per directions.
Drain and add to the sauce in the pot.
Stir to coat and serve w/ a nice arugula salad and enjoy.
Let me know what you think.
This is SO GOOD.