The ease of preparation and savory, rich flavor of Marcella Hazan’s classic marinara sauce make this Italian recipe legendary. We’ve adapted it slightly by grating the onion and gently sweating it in butter before adding the tomatoes to simmer. Sfoglini and The Sporkful’s Calabrian Chili Cascatelli hold the sauce beautifully, and the subtly spiced noodles add an extra layer of warmth and depth. It’s a straightforward, hands-off recipe that delivers maximum flavor with minimal effort.
MAKES FOUR-SIX SERVINGS
DIRECTIONS
Melt the butter over medium-low heat in a medium saucepan. Add the onion and cook, stirring occasionally, for 15 minutes. Keep an eye on the onion to make sure it doesn’t brown and adjust the heat if necessary.
Add the tomatoes to the pan and crush with a spoon or potato masher. Bring to a simmer over medium heat and cook, stirring occasionally, for 45 minutes. Lower the heat to medium low or low if necessary. Crush the tomatoes again and add the basil, letting it rest on top of the sauce while it cooks for another 15 minutes. Remove and discard the basil and add salt and pepper to the sauce to taste. At this point, the sauce can be cooled and refrigerated until ready to use. Reheat gently in a large pot or pan over low heat.
Bring a pot of generously salted water to a boil. Cook the pasta to 2 minutes from al dente, according to package instructions. Strain and transfer the pasta to the pot with the sauce, stir together, and simmer until they’re cooked through to al dente. Serve with plenty of Parmigiano Reggiano alongside.
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Chef's Note: Use good quality canned tomatoes in this recipe. As there are so few ingredients, the flavor will make a difference.
