Whenever I make this spicy spaghetti I’m wondering why I don’t eat it on a regular basis. The sauce is an adaptation of the well-known Marcella Hazan recipe, for which she simmers tinned tomatoes, butter and an onion for 45 minutes in an uncovered pan. The result’s the silkiest, most comforting sauce, which hugs the pasta and tastes prefer it’s been cooked for thrice as lengthy.
Prep time: 5 minutes | Cooking time: 45 minutes
- 2 x 400g tins chopped tomatoes (get the very best you may – Mutti does notably good ones)
- 1 onion, peeled and reduce into wedges
- 2 garlic cloves, peeled and bashed
- 50g butter
- Sizzling sauce, as many dashes as you want
- 300g spaghetti
- Parmesan, to serve
- Put the tomatoes, onion, garlic and butter in a big pan with a very good pinch of salt. Set it over a medium warmth and convey to a simmer. Prepare dinner with the lid off for 20 minutes, then add a bit scorching sauce and cook dinner for an additional 25 minutes. End with extra scorching sauce if it wants it.
- Whereas the sauce is simmering, cook dinner the spaghetti in loads of nicely salted boiling water, reserving a bit cooking liquid.
- Tumble the pasta into the sauce, together with the reserved water, and toss to coat.