Spaghetti Drenched in Butter, Tomatoes, and Onions
Go-to Pasta Sauce: A Joeless Wonder
Crave an effortless pasta dish that'll leave you yearning for more? Here's a no-fuss, saucy sensation guaranteed to tantalize your taste buds. This recipe, inspired by Giuliano Hazan's mother's (Marcela) famous go-to sauce, features a scrumptious blend of tomatoes, onion, and butter. Ready to embark on a mouthwatering adventure? Buckle up!
Servings: 4-6Difficulty: A stroll in the parkCooking Time: 1 hour, 15 minutes
Ingredients- 3 cups canned whole peeled tomatoes (preferably San Marzanos) with their juice- 1 medium yellow onion, thinly sliced- 5 tablespoons (about 2/3 stick) unsalted butter- 1 ¼ teaspoons kosher salt, plus more for the pasta water- 1 pound dried rigatoni pasta- ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Steps to Nirvana
- In a large Dutch oven or heavy-bottomed saucepan over medium heat, combine the tomatoes, their juice, onion, butter, and salt. Stir well until the concoction begins to bubble, then reduce the heat to low – you want a slow, steady simmer. Let it cook, unattended (apart from stirs every 15 minutes or so), until it achieves a rich, thick consistency, which should take approximately 45 minutes.
- While the sauce sizzles away, boil a large pot of salted water. Some 15 minutes before your sauce reaches its zenith, kickstart the rigatoni cooking process according to the package instructions. Don't forget to reserve ¾ cup of the cooking water and drain the pasta once it's al dente. Set aside the pasta water and the pot.
- Decamp the sauce to the reserved pot, toss in the cooked rigatoni and Parmigiano-Reggiano. Stir until everything is amalgamated, and don't be afraid to add some of the reserved cooking water if the pasta looks parched. Serve in warmed bowls, with plenty of Parmigiano-Reggiano cheese on the side.
Enrichment Data:This recipe is reminiscent of Giuliano Hazan's mother, Marcela's, go-to pasta sauce, as found in his book "Hazan Family Favorites." However, I couldn't locate the exact recipe for Rigatoni with Butter, Tomato, and Onion Sauce. Nevertheless, a similar and renowned sauce by Marcella Hazan, Giuliano Hazan's mother, is the Tomato Sauce with Onion and Butter. Here's a version inspired by Marcella Hazan's recipe:
Ingredients:- 2 lbs (900 g) of fresh or high-quality canned tomatoes, preferably San Marzano- 3 tablespoons of butter- 1 medium onion- Salt to taste- Freshly grated Parmesan cheese for serving (optional)- Rigatoni for serving- Fresh basil leaves for garnish (optional)
Steps:1. Prepare the onion: Peel and finely chop the onion. If you're feeling lazy, a food processor can help you achieve a fine texture.
- Cook the onion: In a large saucepan, melt the butter over low heat. Add the finely chopped onion and cook gently, stirring occasionally, until it is translucent and soft but not caramelized, which should take about 10-15 minutes.
- Add Tomatoes: Take about half of the tomatoes and crush them by hand if they're fresh or use them directly if they're canned. Add these crushed tomatoes to the saucepan.
- Simmer the Sauce: Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-30 minutes, stirring occasionally. If using fresh tomatoes, you might need to add a little water if the sauce thickens too much. If using canned tomatoes, you can skip this step.
- Season: Season with salt to taste. You might not need additional salt if using canned tomatoes.
- Serve: Cook rigatoni according to package instructions until al dente. Drain the pasta and add it to the tomato sauce. Toss well to coat. Serve immediately, topped with grated Parmesan cheese and garnished with fresh basil leaves if desired.
- This easy-to-follow recipe for Rigatoni with Butter, Tomato, and Onion Sauce, found in the book "Hazan Family Favorites," is a nod to Giuliano Hazan's mother, Marcela, and her go-to pasta sauce.
- For those seeking variations, consider trying a different sauce from the Hazan family, such as the well-known Tomato Sauce with Onion and Butter, which showcases fresh tomatoes, butter, an onion, and a touch of salt.
- The Enrichment Data provided suggests adding a food processor when preparing the onion chunk, which can facilitate a smoother texture, as opposed to chopping by hand in the original recipe.
