Three things go into this velvety sauce. Count em’. Three things is all you will need to turn out this remarkable sauce, originally published in one of Marcella Hazan’s early cookbooks. You will also need pasta, so make that four things..
1 lb. pasta of your choice
1 28 oz. can good quality, Italian, peeled whole tomatoes
1/2 peeled large white onion
1 stick of good quality butter
salt and pepper to taste
Freshly grated parmesan cheese….optional, but recommended
Place the onion and butter into a medium saucepan.Add the tomatoes. Cover, and simmer over low heat for 45 minutes. Stir often, breaking up the tomatoes by smashing them against the side of the pot. Cook pasta according to directions on package. Do not overcook. Drain. Remove onion from sauce and discard. Pour sauce over pasta, toss to coat and serve. Simply, very simply, delicious!