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)
scroll for more
20 MINUTE BUTTER AND ONION TOMATO SAUCE
Time: 5 minutes prep, 20 minutes cook
Servings: 4-6
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.
scroll for more
Summary
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.
