Salsa di Pomodoro al Burro e Cipolla | Butter and Onion Tomato Sauce

This my adaptation of Marcella Hazen’s infamous recipe, and it is the epitome of Italian food, few ingredients of the utmost quality. I like to chop the onion and then I saute them with a little white wine. Speaking of wine, pair this pasta with a bottle of Poggio Grande Piano 100% Sangiovese, and you will feel transported to the gorgeous countryside of Italy.

Receipt Date: September 16, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 28-ounce Can of Imported Italian Tomatoes, crushed

1 Onion, chopped

5 tablespoons Grass-fed Butter or Miyokos European Cultured Plant-Based Butter

1/4 cup White Wine

Directions

In the meantime, heat the butter over medium heat in a saucepan. When the butter is melted, add in the onions, cooking until translucent, about 5 minutes. Stir in the white wine, cook until reduced by half. Add the tomatoes and lower heat to low. Simmer until the sauce thickens, about 40 minutes. Toss with your favorite pasta and top with grated Parmesan cheese.