Marcella Hazan's Classic Onion Butter Tomato Sauce

Ingredients

28 oz Peeled Roma Tomatoes one can

1 Onion sliced in half and peeled with root attached

5 tbsp Unsalted Butter or 70 grams

Salt to taste

Sugar a small pinch

1 lb Spaghetti or Bucatini to a nice al dente texture

Parmigiano Reggiano freshly shaved, optional

Equipment

Medium Sauce Pot

Stove

Saute Pan

Strainer

Directions

In a medium sauce pot, add a 28-ounce can of peeled Roma tomatoes.

Add one whole onion, sliced in half and peeled with the root attached.

Add 5 tablespoons or 70 grams of unsalted butter.

Season with a small pinch of salt and a small pinch of sugar.

Place the pot on a stove over medium heat to bring it to a gentle simmer.

Lower the heat to medium-low and let it simmer for 45 minutes, stirring occasionally.

Mash the whole pieces of tomato against the wall of the pan until you get a lovely sauce.

Remove the onion and discard it.

Adjust the salt levels to taste.

Boil one pound of spaghetti or bucatini to a nice al dente texture.

Season your pasta water generously with salt.

Drain the pasta and toss it with the tomato sauce.

Add a splash of reserved pasta water to the sauce.

Plate and enjoy with some fresh shaved Parmigiano Reggiano, if desired.