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.
See ingredients, directions and pairings.
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