| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 6 tablespoons butter
- A few leaves fresh basil, torn
- 1 large clove garlic, grated or pasted, optional
- 1 small onion, halved
- One 28-to-32-ounce can crushed Italian tomatoes
- 1 pound spaghetti
- Freshly grated Parmigiano-Reggiano
Instructions
- Heat a large pot of salted water to boil for the pasta.
- Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
- Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 411 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 31 mg |
| Sodium | 568 mg |
Reviews
I’m giving this 5 stars because it is the best tomato sauce ever, however, this is not a RR recipe but the great Marcella Hazan’s.
This is my favorite way to prepare tomato sauce. I keep the butter at 5 tablespoons vs 6. This sauce is unbelievably delicate and velvety. I don’t even need pasta to eat it – haha! I recommend keeping the onion halves cut-side down the whole time they are cooking in the pot. If you prepare it this way – and if you want to eat the onions – you can slice the soft, butter-saturated onions into little pieces to eat with your dish. YUM!
Wonderful gravy! My husbands face never came up off the plate! Thank you Rachael and thank your mother too.
Quick, easy and delicious, what more can you ask for?
This is THE most amazing sauce EVER! It was so easy to make and the flavor is insane. If you have the time, cook this sauce down as much as you can. The longer it cooks the sweeter the tomatoes and the more nuanced the flavors. Taste as you go so you can adjust your seasoning. I added cayenne pepper and fresh ground black pepper to give it a little kick. You don’t even need to top this pasta with cheese the sauce is THAT good!
I wasn’t sure how much flavor this recipe would produce, but you will be so pleasantly surprised when you try it. I paired this with sauteed garlic pepper shrimp. My husband and 8 yr old son cant wait to have it again! Thanks, Rachael!
It sounded soooo good. However, having celiac disease I had to use gluten-free pasta. It was ok the first time around but with leftovers it just globbed. Disappointing.
This is the best tomato sauce I have EVER eaten, it was pure heaven on a plate.
OMGoodness! This was delish! I plan on making this again and again with different things other than the pork chops smothered in peppers & onions that Ms. Ray made it with… though that was good too, this side dish made the meal for me.
Easy and soooo delicious. It’s a go-to meal for me now!