I used to swear by ole' Nigel's tomato sauce and while it I will still continue to use it on occasion, I have switched my fickle affections to Marcella Hazan - sorry Nige you'll have to make do with being my bit on the side.
This sauce was a revelation. All intensely tomatoey, rich, melt in the mouth consistency, it also clings to the pasta in a most satisfying way. I can see now why this sauce kind of has cult status across the tinternet! I have never come across Marcella's cooking before and I'm pleased that I found this recipe (thanks Instagram, follow me @girlinthekentishkitchen), her book is now in my amazon basket ready to purchase at the end of frugal month. Or maybe if someone wants to purchase it for me (HINT)?!
The best thing about it is that it is so frugal. You need next to nothing to make it and everything in the recipe are ingredients that I had in the fridge or my cupboard. But it tastes so special and spaghetti and sauce is always a good thing. Always.
Marcella's Tomato, Butter and Onion sauceadapted from recipe here
1 tin (400g) tomatoes, use good quality ones
1 onion, peeled and cut in half
Pasta - cooked according to instructions (I used spaghetti)
Put the tomatoes in a pan and the fill up the tin halfway with water and add that in as well. Place the onion halves, the butter, sugar and season in the pan.
Warm on a low heat for as long as it takes for the fat to separate from the tomatoes and for it to go an intensely red colour.
As it cooked I stirred it quite a bit and squashed down any chunks of tomatoes. Cook your spaghetti and then mix it into the sauce.
And you are done - eat with Parmesan sprinkled on, a glass of wine and a napkin tucked in to your white shirt!