Simple Butter and Tomato Sauce

{Pasta Bowl by Lenox (Butterfly pattern in 'Cloud', $4.99... at TJ Maxx right now!}

My favorite food is Italian. Authentic Italian. I could eat pasta 7 days a week.

I consider Marcella Hazan, the "authority" of Italian cooking. Quite a few years ago, her son, Giuliano Hazan came out with a cookbook called "How to Cook Italian".

Giuliano says, "This sauce has been a favorite since my mother made it when I was a little boy. Now it is a favorite of my 5-year-old daughter, Gabriella. Nothing could be simpler, or more delicious. When flavorful ripe fresh tomatoes are in season, by all means use them. If it is winter and only mediocre tomatoes are available, a good quality canned tomato is best. When tossing pasta with it, mix in some freshly grated Parmigiano-Reggiano cheese."

The minute he said it was a favorite of his since he was a boy, I flew to my pantry to make this. It had to be good. And that's what I want.... I want my children to remember me cooking in the kitchen. I want the house to smell of 'comfort' the minute they walk in the door from school.

This sauce is the PERFECT sauce when you have NO TIME to simmer marinara on the stove all afternoon like I do all the time. This is the ONLY sauce I use during soccer season, and on days that I'm running errands. As Christmas approaches, I can assure you, we will eat this once a week. Trust me, I've been making this for 6 years ! I never thought a simple sauce could really change your life, but it did ! I ALWAYS have these ingredients in the house, so at any given time, I can make this.

It's 100% comfort. With 4 ingredients, it's economical. Feeds my large family. But MOST importantly, it's seriously one of the most amazing, delicious sauces that I make.

I adore Giuliano for sharing this with us !! I love the entire cookbook ! {platter- Iroquois China ,Syracuse, New York - Thrift store, 70 cents.

pumpkin head scarecrow, TJ Maxx, $7.99 }

Simple Butter and Tomato Sauce (Sugo al Burro e Pomodoro)
HOW TO COOK ITALIAN by Giuliano Hazan

Makes enough for 1 pound dried pasta

1 large can, whole tomatoes, purred or 1 large can of crushed tomatoes
6 tablespoons butter (REAL BUTTER PLEASE!)
Salt
1 medium yellow onion

1. Coarsely chop the tomatoes and put them in a sauce pot.** I use my immersion blender right in the can. (carefully! ) then pour in sauce pan.
Place over medium heat, add the butter, and season with salt. (don't skip the salt!)

2. Peel the onion, trim away the root end, cut it in half, and add it to the pot.

When the tomatoes begin to bubble, lower the heat to low and simmer until the tomatoes are no longer watery and the sauce has reduced, 30-45 minutes, depending on the size and shape of the pot. The sauce will cook faster in a larger, wider pot. When the sauce is done you should not see any more liquid in the pan.

{I remove the onion and I like to serve it on the side with toasted baguette bread. The onion caramelizes and becomes very sweet ! Yummy !!}
Toss with your choice of 1 lb. pasta !

Note: Once cool, the sauce will keep in the refrigerator for 2-3 days or you can freeze it for up to two months.

You can't get much simpler than this !

It's DIY Day over at a soft place to land. Thanks Kimba !

Also Participating in Foodie Friday , & Friday's Family Recipe & Hooked on Houses.!