Monday, August 14, 2006

Penne with Marcella Hazan's Favorite Tomato Sauce

I first saw this recipe over at The Amateur Gourmet and thought it was a good idea, but promptly forgot about it. Then I bought a cookbook called Dishy, and low and behold, he had the same recipe. I decided to give it a try; I've never made a tomato sauce with butter before, and the onion intruiged me.

This recipe is FANTASTIC. It is incredible that 3 ingredients can make such a wonderful and complex-tasting sauce. I beg you to try it. You won't believe your taste buds.

from Dishy, by Kevin Gould

2 - 400 g cans plum tomatos
80 g butter
1/2 onion
500 g penne, spaghetti or other pasta
Parmesan cheese for grating
salt and pepper

Put the canned tomatos in a heavy pot with the butter and a pinch of salt if desired and place over medium heat. Peel the skin from the onion half and add it to the pot. Cook, stirring constantly with a wooden spoon, until the mixture starts to bubble. Turn the heat down to low, and when the butter has melted, use the back of a spoon to squeeze the tomatos against the side of the pot to make a smooth sauce. Cook for up to 45 minutes, until the sauce is smooth and has a buttery sheen. Meanwhile, cook the pasta as directed. Just before serving, remove the onion from the sauce. Toss with the drained pasta, and serve with freshly grated Parmesan cheese. Serves 4.


Annie said...

Sara, That does sound intriguing! So simple too! Although I hate squeezing the tomatoes with the back of a spoon. It just seems so tedious to me and I always spritz myself. I got one of those immersion blenders and love it!!

Anonymous said...

Looks rich and tasty!

The Cookbook Junkie said...

I bet this is great. I love adding butter to tomato sauces.

Sara said...

annie, i know what you mean. if you let this cook a while before you start to squeeze, it's not that bad.
pam - it is really really good.
cj - i've never done that before, but holy cow, what a diffrence.