Rigatoni with Butter, Tomato, and Onion Sauce
This recipe (adapted from Giuliano Hazan’s recollection of his mother, Marcela’s, go-to pasta sauce in Hazan Family Favorites) is almost technique-free, and there’s essentially no mess, plus you only have to remember to give it a stir three times throughout the cooking process. No surprise, but butter does create magic when allied with onion and tomatoes.
- 3 cups canned whole peeled tomatoes (preferably San Marzanos) with their juice
- 1 medium yellow onion, thinly sliced
- 5 tablespoons (about 2/3 stick) unsalted butter
- 1 1/4 teaspoons kosher salt, plus more for the pasta water
- 1 pound dried rigatoni pasta
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1Add the whole tomatoes, their juice, the onion, butter, and salt to a large Dutch oven or heavy-bottomed saucepan over medium heat. When it starts to bubble, give it a good stir and reduce the heat to low—you want a slow, steady simmer. Cook until thick, about 45 minutes, stirring every 15 minutes or so.
2Put a large pot of salted water over high heat. About 15 minutes before the sauce is done, start cooking the pasta according to the package directions or until al dente. Reserve 3/4 cup of the cooking water and drain; set the drained pasta and cooking water aside, and reserve the pot.
3Transfer the sauce to the pasta pot, add the cooked rigatoni and Parmigiano-Reggiano, and stir to combine. Add some of the reserved cooking water if the pasta looks dry. Serve in warmed bowls with additional Parmigiano-Reggiano cheese on the side.
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