Tomato Sauce with onion and butter

This recipe was famously created by Marcella Hazan and has become one of my favorite most delicious tomato sauce that can easily be made on a whim with what you have on hand. I love it with traditional spaghettini but it is fabulous with any dry pasta you may have. Make it. I have a feeling it will become your favorite too. And, most importantly, get over your fear of butter.

Tomato Sauce with Onion and Butter

• one 28 ounce can of whole peeled tomatoes

• 5 TB goat or regular butter

• 1 onion, peeled and cut in half

• nice pinch of sea salt

• 1 TB sugar (my addition)

Combine everything in a pot over medium heat. Bring to a light boil then turn flame down to a simmer. Cook, partially covered, for about 45 minutes. Stir occasionally. Taste. Add a pinch more salt if needed.

When done, you can choose to either discard or use onion before tossing the sauce with pasta. This recipe makes enough sauce for one pound of dried pasta. Serve alongside with freshly graded pecorino, dried oregano and red pepper flakes.