Butter and Tomato Pasta Sauce Recipe
A simple pasta sauce that has no equal.
Try this tomato sauce that is true to its Italian origins. Use fresh good quality tomatoes if possible. If you cannot get good fresh tomatoes, use canned instead.
Burro e Pomodoro
- 2 pounds, fresh, ripe, plum tomatoes, peeled, seeded, and chopped (or 3 cups canned, whole, peeled tomatoes, with their juice, chopped)
- 6 Tbs butter (unsalted)
- 1 medium sized onion, peeled and cut in half
- 4 Tbs of Parmigiano-Reggiano cheese
- 1 pound of pasta
- Put all the ingredients, except the cheese, in a saucepan and simmer over a low heat until the tomatoes have reduced and separated from the butter. This will take about 20-40 minutes depending upon the size of the pan.
- While the sauce is cooking bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the pasta is submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the pasta for one minute.
- When the sauce is done remove it from the heat. Discard the onion.
- When the pasta is cooked al dente, drain and toss with the sauce and grated cheese.
Note: You can prepare the sauce ahead of time and refrigerate. It keeps 3-4 days in the refrigerator in an airtight container. You may also freeze this sauce.
This sauce is good with ravioli, penne, or spaghetti.
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