If I had to pick one dish that exemplifies "Hazan family favorites," it would be this pasta sauce. It is ridiculously simple. You put four ingredients into a pot and place it on the stove. The onion is just peeled and cut in half, no chopping or slicing required. And if you are using canned tomatoes, all you do is open the can, pour it in the pot, and break up the tomatoes with a wooden spoon. But it's not because of how easy it is that it's a favorite; it's because the flavor is just so delicious. At our cooking school in Italy we offer a "level-two" course for those who want to return for more. I always ask what dish from the first course is their favorite. Out of a week of classes and restaurant meals, the majority say it is this sauce that they remember best. As an added bonus, it can be frozen and will taste just as good when thawed and reheated months later. If you do make a larger batch, be aware that the cooking time will increase.
Recipe information
Total Time
50 minutes
Yield
Makes enough for 1 pound dried pasta
Ingredients
Preparation
Step 1
If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
Step 2
Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.
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Reviews (108)
Back to TopWith due respect to Marcella Hazan, this recipe appears in Pellegrini Artist's book, "Science in the Kitchen and the Art of Eating Well", originally published in the 1890s. It is recipe #86 "Maccheroni all Napoletana II"
Paul M
New York, NY
4/15/2024
Wonderful and very easy to make.
Anonymous
1/22/2024
The cookbook Lynn refers to is Marcella Hazan's Essentials of Classic Italian Cooking. Indeed the cookbook recipe does call for TWO not three cups of imported Italian plum tomatoes cut up with their juice. As stated by her, two cups will yield a more flavorful sauce, for sure! For the recipe in the cookbook, the previous page provides two methods for preparing fresh tomatoes for the sauce. She also recommends serving the sauce and the pasta with grated parmesan. I do think the San Marzano tomatoes are by far the best.
BARRY Miller
SLC, UT
1/11/2024
This is my Go To tomato sauce. No chopping, no concerns about burned garlic, no garlic at all! I use some and freeze the rest. I love this recipe. But, I only use San Marzano tomatoes, the best butter and a medium onion. That's it!
Camille NYC Diva
New York NY
1/11/2024
Simple but delicious. A favorite of mine. I once took a class from Giuliano Hazan in Charlotte NC
Sigrid
Kansas
5/1/2023
INTERNET BEAR... seriously, with all due respect, what the hell is wrong with you? Have you never been to Italy? Never had a proper Italian nonna make you home-cooked food & sauces that have been in her family's spiritual heart for centuries? There is a reason Marcella Hazan is deeply respected. Because she knew what she was talking about. Good lord, have some humility. Your attitude makes me sad.
Anonymous
4/4/2023
If this tastes bland or "basic" to you, you probably need more salt. Google is your friend if you don't understand why this recipe is so widely acclaimed.
Madison
Madison, WI
3/16/2023
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