If you’re after a simple tomato sauce for pasta that doesn’t need a long list of ingredients, this one is worth keeping in your regular rotation. It’s Marcella Hazan’s famous recipe — just tinned tomatoes, butter and an onion, simmered gently until it turns into something far more delicious than the sum of its parts.
It’s a brilliant one for busy weeknights because it practically looks after itself once it’s on the hob, and most families already have the ingredients in the cupboard.
A Few Tips Before You Start
The Italian way of serving pasta is to toss the cooked pasta through the sauce so every strand gets coated, rather than piling a spoonful of sauce on top. Give it a try — it makes a real difference.
Feel free to make the recipe your own by stirring in some chopped garlic, fresh herbs, or a pinch of chilli flakes if your family likes a bit of heat.
For an easy pasta supper, serve it with a green salad, a loaf of garlic bread, and — for the grown-ups — a nice glass of wine.
Recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
Makes enough sauce for 450g pasta, or 4 servings
Ingredients
- 2 x 400g tins whole plum tomatoes, with their juices
- 75g unsalted butter
- 1 medium yellow onion, peeled and cut in half
- Salt, to taste
Method
Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt.
Place over a medium heat and bring to a simmer, mashing the tomatoes gently with the back of a wooden spoon.
Cook, uncovered, at a slow but steady simmer for about 45 minutes, adjusting the heat as needed, until droplets of fat float free from the tomatoes and the sauce has reduced and thickened. Stir occasionally, mashing any large pieces of tomato as you go.
Taste and add more salt if needed. Discard the onion before serving.
Frequently Asked Questions
Can I freeze this tomato sauce?
Yes, it freezes well. Let it cool fully, then store in an airtight container or freezer bag for up to three months. Defrost in the fridge overnight and reheat gently on the hob.
Why does the recipe use a whole onion instead of chopped onion?
The onion halves flavour the sauce as it simmers without breaking down into the mixture, giving a smooth, mellow result. They’re removed before serving.
What pasta shapes work best with this sauce?
Its smooth texture pairs well with most shapes — spaghetti, penne, or fusilli all work nicely, as the sauce clings easily to each piece.
Can I make this ahead of time?
Yes. It keeps well in the fridge for 3–4 days, and the flavour often deepens after a day or two.
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