This is adapted from my favorite Italian cookbook, Essentials of Classic Italian Cooking by Marcella Hazan. Epicurious called this book the Bible of Italian Cooking and we have found every recipe to be amazing (and surprisingly simple).
2 Cups Canned imported Italian Plum Tomatoes (San Marzano) cut up with their juice
5 Tablespoons butter
1 Medium Onion, peeled, cut in half
Salt
1 to 1 1/2 pounds pasta
Parmigiano-Reggiano (freshly grated) for serving
This sauce is delicious and simple. Ms. Hazan says "This is an unsurpassed sauce for Potato Gnocci... but it is also delicious with factory made pasta in shapes such as spaghetti, penne, or rigatoni. Serve with Parmesan."
Put the tomatoes, butter, onion, and salt in a saucepan and cook uncovered on a low simmer for 45 minutes, Stir occasionally, mashing any large pieces of tomato (or you can take an immersion blender if you want it totally pureed). Taste for salt. Discard onion and toss with pasta.
Sauce may be frozen.
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