Pasta. It’s great, isn’t it?
Quick and easy to prepare and as delicious as they come, it’s no surprise that it’s a mainstay in plenty of pantries and restaurants around the world. That being said, there are plenty of ways to ruin a pasta. Sometimes, that’s by overcooking it and over-salting it, but sometimes it’s by taking a misstep with the sauce.
If you’re a seasoned cook, then making a decent sauce is a long, but ultimately satisfying, journey. If you’re just a guy like me who’s desperately trying to stay alive, then making pasta sauce is just an exercise in frustration and sadness. It’s really easy to throw too many ingredients in your sauce to try and make the perfect dinner, but when it comes to the perfect sauce, I like to think that less is more.
Here’s the greatest pasta sauce of all time. That might sound like a bold statement to make, but if you get together the right ingredients and follow this recipe to the letter, then I have the utmost confidence that you will agree with me. Of course, the best pasta sauce is little more than a simple tomato sauce, and it needs only three ingredients.
Ready for this, everyone? All you’re going to need for the greatest pasta sauce of all time is three things; chopped tomatoes, an onion and some butter. Yes, that’s it. Forget about the garlic, the oregano or the chili flakes; this is all you’re going to need for what’s going to be a delightful meal.
Gather your items; 28 ounces (800 grams) of whole peeled tomatoes, five tablespoons of unsalted butter, as well as one medium-sized onion. Peeled and halved. Sure, you might also need some salt to ensure that your sauce is at its most perfect, but other than that, that’s all you’re going to need. Ready, everyone? Here we go.
Place your onion, tomatoes and butter in a heavy saucepan (it probably does best at around three quarts) on medium heat. Now, bring that sauce to a simmer, and once you’re there, lower the heat to simmer for around 45 minutes, or until you start to see little droplets of fat begin to separate themselves from the tomatoes.
Great. Be sure to stir the mixture occasionally, crushing those whole tomatoes on the side of the saucepan with a wooden spoon. That way, you have a sauce, and not just a congregation of hot tomatoes. Now, once the mixture is simmered and you’ve got a nice texture, remove the saucepan from the heat.
Fish that onion out of the sauce (surprise! It was all for flavor!), and add salt to taste. Keep it warm while you prepare your pasta; I find that a nice non-default spaghetti like fusilli does pretty well.
Well, if you’ve done everything I’ve just talked about, then on your plate you should have an amazing pasta sauce, ready for you to devour it. Grate some parmesan, grab your fork, and tuck in. I’m sure you won’t be disappointed.