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Marcella Hazan's tomato, butter and onion sauce with bucatini

Ethan Chlebowski · ♥ 13.2K likes · 499.7K views · 6 min video

Read about ribbons and strands in the BrightCulinary Book

Marcella Hazan's tomato, butter and onion sauce with bucatini, from the video
Timestamp
Ingredients
Method
Techniques
▶ 2:47
  • 1 can whole tomatoes
  • 1 whole onion
Crush the tomatoes by pushing them through a colander for a smooth sauce.
Prepping tomatoes, onion and butterChoppingRead
▶ 2:47
Quarter the onion and remove the outer skin; measure five tablespoons of butter.
▶ 3:06
  • 5 tbsp butter
  • salt
Put the tomatoes, onion and butter in a large skillet with a small pinch of salt.
Reducing in a wide skilletReducingRead
▶ 3:37
Cook at medium-low, bubbling, 25 to 30 minutes until reduced and thickened.
▶ 3:37
Taste, add a little salt, and repeat until it tastes right.
▶ 4:01
Store in containers in the fridge for up to a week.
Tasting and storingSeasoningRead
▶ 4:16
  • 3 l water
  • 30 g salt
  • bucatini
Boil three liters of water, add 30 g salt, and cook the bucatini one to two minutes less than the package says.
Cooking the bucatiniBoilingRead
▶ 4:42
Chiffonade fresh basil and grate the Parmesan.
Finishing pasta in the sauce
▶ 4:42
  • fresh basil
  • fresh grated parm
  • pasta water
Heat the sauce in a pan with a little pasta water; stir in basil and a handful of Parmesan; taste.
▶ 5:02
Add the bucatini and stir vigorously one to two minutes to finish cooking and thicken the sauce onto the noodles.
▶ 5:02
Twirl onto plates and garnish with more Parmesan and basil.