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Buttery Tomato Spaghetti Sauce


Buttery Tomato Spaghetti Sauce
This is a quick and easy Spaghetti sauce recipe from foodnetwork.com courtesy of Rachel Ray. It is one of my favorite sauces, it is sweet and buttery. I serve it with pork chops smothered with peppers and onions, grilled chicken or by itself. It was a hit with my taste testers! You can also put meat in the sauce, but we like it without meat.
 
This is what you need:
  • 6 T of butter, I know it sounds like a lot - that's why it's called "Buttery Tomato Sauce"
  • a few leaves of Basil, torn or dried, use what you have
  • 1 clove garlic (minced or grated)
  • 1 small onion, halved
  • 1 28-32 ounce can crushed tomatoes
  • 1 lb. spaghetti or other pasta
  • freshly grated Parmesan (or what you like)
If you use crushed tomatoes instead of whole, it cuts the cooking time of the sauce in half.
Heat a large pot of salted water to boil for the pasta.
Melt the butter in a sauce pot add the basil, garlic, both onion halves, and tomatoes. Season with salt to taste. Let simmer and reduce about 20 minutes. When you have about 7-8 minutes left for the sauce, drop pasta into the pot of boiling water to cook.

When the pasta is cooked, remove the onion halves from the sauce and add a ladle of starchy pasta water water to the sauce; this helps the sauce stick to the pasta. Drain the pasta, pour into the sauce and toss. Top with fresh grated cheese!

~Simply Angie


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