Tomato sauce with onion and butter from Saveur Magazine, October 2012 (#150): Special Collector’s Issue: 101 Classic Recipes (page 16) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on July 13, 2016

    I've made this several times in the past but have not rated it. The mention of 8 best recipes by Epicurious had me making this again for simple lunch yesterday. Since there are only 3 ingredients (5 if you add the pasta and Parmesan cheese) the quality of tomatoes must shine. I used Cento brand of tomatoes this time to make this and it was a good choice. Did not have sweet onions but using a regular yellow onion worked just fine. To me this sauce is pure Italian as it gets and such a satisfying sauce simply served over spaghetti. The taste and aroma of butter really comes through. Very important to cook the sauce long enough for butter to begin to separate. Very noticeable sheen too when it's at the right consistency and taste.

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