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Add a photoIf you have ever made Marcella Hazan’s glorious butter and onion tomato sauce, then you know that it can take a bit of time to make (even though it is considered to be the simplest of her sauce recipes). It tastes phenomenal, but I would rather save it for a Sunday dinner. Here is a ‘weeknight version‘ that’s ready in half the time of the original recipe. The sauce is cooked at a higher temperature but the butter and onion flavours still shine through.
Ingredientes
- 2 cups (500 ml) plain pureed tomato sauce
- 5 tbsp (70 g) unsalted butter
- 1 medium onion, peeled and cut in half
- 1 or 2 handfuls Italian grated cheese (Parmesan, Grana Padano, or Romano)
- 1 lb (450-500 g) Bavette pasta (or other long pasta)
Direcciones
- Heat the ingredients in a small or medium covered saucepan, over high heat. When the sauce starts to boil, slightly reduce heat to medium-high and leave the lid ajar. Continue cooking for another 15-20 minutes. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Discard the onion from the sauce and toss with well drained pasta. Sprinkle a couple of handfuls of your choice of grated Italian cheese and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 129 | 77% |
| Total Fat 14.65g | 18% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 681mg | 28% |
| Potassium 469mg | 13% |
| Total Carbs 9.29g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.56g | 4% |
| Protein 2.13g | 3% |
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