I’m always skeptical when a recipe includes so few ingredients and is so easy to make. It has to be too good to be true, right? Not with this pasta! It’s made using only 5 ingredients, plus 3 optional ingredients I only include when I have them on hand. Plus, it’s mostly hands-off! 

You’ve likely seen this recipe before because it’s one of Marcella Hazan’s most famous recipes and it really is too perfect to mess with.

I hope you give it a try!

Serves 4

Ingredients 

• 1 28-ounce can of whole peeled tomatoes
• 5 tablespoons of butter 
• 1 medium-sized yellow onion, halved and peeled 
• Kosher salt, to taste
• 1 pound of pasta of choice, I usually use Mezzi Rigatoni 
• A tablespoon or so of Calabrian chili paste, optional
• Freshly grated Parmigiano Reggiano, optional
• Fresh basil, optional

Directions  

1. Add the tomatoes (and their juices), onion, butter, and a couple of pinches of salt to a Dutch oven or saucepan. Place over medium heat and then lower the heat so the sauce is simmering. 
2. Cook for about 45 minutes, stirring occasionally, and crush the tomatoes with a wooden spoon or utensil. Once done, turn off the heat and remove (and discard) the onion. Taste and adjust for seasoning, adding more salt if needed.
3. Cook your pasta in well-salted, boiling water until al dente, reserving a cup of pasta water before draining.
4. Add the sauce, noodles, and some pasta water back to the pot. Cook until the noodles are done, adding more pasta water as needed to create a glossy sauce. I like to add pasta. Off the heat, stir in the Calabrian chili paste, Parmigiano Reggiano, or basil if you like. Enjoy!