The Famous Marcella Hazan Tomato Sauce

This Marcella Hazan recipe from NYT Cooking is one of my long-time favorites and truly goes to show that simple is always the most delicious. Judging by the taste it’s hard to believe this pasta sauce has only 3 ingredients. I especially love this dish on busy weeknights and cozy winter days. It’s the definition of comfort food to me. You have to try it!

What You'll Need:

+ 28 oz. can whole peeled San Marzano tomatoes

+ 5 tbsp. butter

+ 1 onion, halved

+ Salt to taste


1. In a large pot over medium heat, add tomatoes, butter, onion and a generous pinch of salt. Bring to a simmer and cook for a minimum of 45 minutes (I like to do an hour or more if possible).

2. Stir throughout and mash up any large tomatoes with a spoon. Bring heavily salted water to boil and cook pasta al dente. Remove onion and add pasta directly into the sauce.

3. Stir to combine, plate, and top with lots of freshly grated Parmigiano Reggiano.

4. It doesn’t need any adjustments but if you want you can add a bay leaves, a pinch of sugar, or basil towards the end. Enjoy!

Here’s a video of how I make this Famous Tomato Sauce.

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