It's been a while since I posted anything so I thought I should change it up. I'm not feeling super inspired so here is a basic explanation of how to do some simple sauce. You probably already know all of this, but who knows? Maybe this will help someone. I would 100% encourage you to try reading cookbooks by very good Italian chefs such as Marcella Hazan if you want to make really authentic pasta sauces well. This one is kind of made-up of various other recipes and methods I have used.
Fusilli with Red Sauce
28oz can whole tomatoes such as Bianco DiNapoli
1/2 yellow onion, not chopped, outer skin removed
5 tbsp unsalted butter, cut into pieces
A little chopped basil (fresh or dried, whatever)
Salt and pepper
2 tbsp tomato paste
2 tbsp heavy cream (optional)
Heat the tomatoes, 1/2 onion, and butter into an enameled cast iron pot or other heavy-bottomed pan on medium. Cook until the tomatoes cook down, stirring occasionally to mix in the butter and turn the onion around. You can mash the tomatoes with a potato masher now and then, helping to smash and crush them down. Eventually, they just break down and form a sauce. If I have more time, I like to let it simmer for quite a while (up to an hour) but sometimes I am in a hurry so I just do it quickly on medium and it only takes maybe 15–20 minutes to make a pretty good, bright-looking sauce.
1 pound fusilli or other pasta shape as you see fit
Meanwhile, start a pot of salted boiling water and make the pasta as explained on the package, or if you're making it from fresh pasta, follow whatever directions you or your recipe suggest.
Back to the sauce. At some point I like to throw in a little basil and definitely season with salt and pepper to taste.
If the pasta is done early, just put it in a bowl with a little
pat of butter and mix in order to keep it from sticking to itself.
Once the sauce seems ready, I usually throw in a little tomato paste for texture and in order to give the sauce a nice tomato-y flavor. At this point, I also decide if I'm in the mood to add a little cream or not. I think the slightly higher fat helps the sauce attach itself to the pasta, so I like to add a little bit. After mixing that in, I let the sauce simmer another minute and then remove from heat. Season to taste again. Combine with the pasta and serve.
