Best Pasta With Smothered Onion Sauce Marcella Hazan Recipes

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

My Mother's Butter, Tomato, and Onion Sauce image

The easiest tomato sauce recipe for pasta only has 3 ingredients.

Provided by Guiliano Hazan

Categories Sauce Onion Tomato Vegetarian Butter 3-Ingredient Recipes Pasta Dinner

Yield Makes enough for 1 pound dried pasta

Number Of Ingredients 4

Ingredients

2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Steps:

If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

MARCELLA HAZAN'S PASTA WITH FOUR HERBS

Marcella Hazan's Pasta With Four Herbs image

This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard garden. Fresh mint, sage, rosemary and parsley are tossed with chopped, ripe tomatoes and tossed with sizzling hot olive oil. The best part is it can be thrown together in about 20 minutes.

Provided by Nancy Harmon Jenkins

Categories dinner, easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 teaspoon finely chopped fresh sage (or 1/2 teaspoon dried)
1 teaspoon finely chopped fresh mint (or 1/2 teaspoon dried)
1 teaspoon finely chopped fresh rosemary (or 1/2 teaspoon dried)
1 tablespoon finely chopped fresh parsley
3 medium-sized, very ripe red tomatoes
1/3 cup extra-virgin olive oil
1 pound penne
Salt and pepper to taste

Steps:

Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
While the pasta is cooking, proceed with the rest of the recipe. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
Seed the tomatoes and cut them into small cubes. Add to the herbs in the bowl and mix together gently but thoroughly. Taste for seasoning and add salt and pepper if necessary or desired.
This step must proceed very quickly, so be sure your timing is right. Heat the olive oil over a medium high flame until it is very hot. When it begins to smoke, pour all at once over the vegetables in the bowl. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables. Mix well. Serve immediately.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 4 grams

PASTA WITH SMOTHERED ONION SAUCE (MARCELLA HAZAN)

Pasta With Smothered Onion Sauce (Marcella Hazan) image

This is an easy, delicious, and simple recipe from "Essentials of Classic Italian Cooking" by Marcella Hazan. You just mix all the ingredients on the stove and come back and hour later. The onions get meltingly soft and sweet. It'salso great with some crumbled blue cheese. If you use homemade pasta, which is more absorbent than spaghetti, you should start with 1 tbsp more butter when making the sauce. TO MAKE AHEAD : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.

Provided by blucoat

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter, with
2 tablespoons extra virgin olive oil
1 1/2 lbs onions, sliced very thin, about 6 cups
salt
black pepper, ground fresh from the mill
1/2 cup dry white wine
2 tablespoons chopped parsley
1/3 cup freshly grated parmigiano-reggiano cheese
1 -1 1/2 lb spaghetti or 1 -1 1/2 lb another pasta

Steps:

Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost 45 minutes to an hour until the onions become very soft.
Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.