Marcella Hazan’s Famous Tomato Butter Sauce

Forget Everything You Thought You Knew About Tomato Sauce

Hey friends, Jackson from Food Meld here. Let me paint you a picture. You’re staring into your pantry, dreaming of a pasta night that feels a little bit fancy, a whole lot comforting, but doesn’t require a PhD in culinary arts or a sink full of every pot you own. You want something rich, something silky, something that clings to every strand of pasta like a warm hug. But the clock is ticking, and let’s be real, you’re not about to simmer a sauce for six hours.

What if I told you the answer has been right there all along? And it only requires three—yes, three—incredibly simple ingredients? I’m talking about a legendary recipe that feels like a delicious secret handshake among food lovers: Marcella Hazan’s Famous Tomato Butter Sauce.

Now, I know what you’re thinking. “Jackson, where’s the garlic? The basil? The oregano? The pinch of sugar?” Trust me, I had the same questions. But this sauce is a masterclass in less-is-more. It’s a gentle, slow simmer that transforms a can of tomatoes, a whole stick of butter, and a single onion into pure, unadulterated magic. The result is a sauce that’s neither overly acidic nor overly sweet. It’s velvety, deeply savory, and so beautifully balanced it will absolutely ruin you for any other quick tomato sauce.

This isn’t just a recipe; it’s a kitchen revelation. It’s the ultimate “set it and forget it” wonder that proves the most unforgettable meals often come from the simplest beginnings. So, let’s ditch the complicated and embrace the genius. Grab your favorite saucepan, and let’s cook something awesome together.

The Night a Simple Sauce Changed My Mind

I’ll never forget the first time I made this sauce. It was a rainy Tuesday, and I was deep in what I call a “recipe development rabbit hole.” I’d been testing a complicated, 15-ingredient arrabiata, layering spices and tasting and adjusting, but something was off. I was frustrated, my kitchen was a war zone, and I was hangry. A food blogger friend, who probably saw my desperate texts as a cry for help, simply wrote back: “Stop. Make Marcella’s Tomato Butter Sauce. Right now.”

Skeptical but defeated, I looked it up. Three ingredients? That was it? It felt too simple, almost like a trick. But I scraped my ego off the floor, pulled out a can of tomatoes, an onion, and a stick of butter. Forty-five minutes later, my tiny apartment smelled like an Italian grandmother’s kitchen. The sauce had transformed into something I couldn’t have imagined—a rich, creamy-looking, coral-colored dream. I tossed it with some linguine, took one bite, and just started laughing. It was perfect. No, it was more than perfect. It was a lesson. A lesson in trusting ingredients, in simplicity, and in the magic that happens when you let things just be. That rainy Tuesday dinner, eaten straight from the pot, is one I’ll always remember. It humbled me and made me a better cook.

Your Shopping List for Magic (It’s a Short One!)

Here’s the holy trinity. Don’t let the short list fool you; each ingredient is a powerhouse playing a specific, crucial role.

• 1 (28 oz) can of High-Quality Crushed Tomatoes: This is the star, so make it count! I’m a huge fan of brands like Red Gold or authentic San Marzano DOP tomatoes. They’re typically sweeter, less acidic, and have a more complex flavor right out of the can. The better the tomato, the more incredible your sauce. Chef’s Insight: If you only have whole peeled tomatoes, just give them a quick crush with your hands or a blender pulse before starting. It’s a messy, fun job that’s totally worth it.
• 1 stick (1/2 cup) of Unsalted Butter: Yes, a whole stick. This is the secret to the sauce’s legendary silkiness and rich, rounded flavor. The butterfat mellows the tomato’s acidity and emulsifies into the sauce, creating that lush, velvety texture that clings to pasta like a dream. Substitution Tip: You must use real, high-fat butter. Margarine or spreads with water and oil won’t work the same magic. For a dairy-free version, see the variations section below!
• 1 large White Onion, peeled and halved: This is the quiet genius of the recipe. You’re not chopping or sautéing it. You simply peel it, cut it in half, and let it slowly poach in the tomato-butter bath. It imparts a subtle, sweet, savory depth without any sharp oniony bite. Chef’s Insight: Don’t throw it away! The poached onion is surprisingly delicious. I love chopping it up and adding it to grilled cheese, omelets, or as a topping for bruschetta.

Let’s Make Some Magic: The Foolproof Steps

Ready? This is quite literally one of the easiest things you’ll ever make. Let’s walk through it.

1. Combine Everything. Seriously, that’s the first step. Grab a medium-sized, heavy-bottomed saucepan (this helps distribute heat evenly and prevent scorching). Pour in the entire can of crushed tomatoes. Add the entire stick of butter. Then, just plop in the two halves of your peeled onion. Chef’s Hack: No need to stir yet! We’re just getting the party started.
2. Bring to a Gentle Simmer. Place your saucepan over medium heat. Let it come up to a slow, lazy bubble. You’ll see the butter start to melt and swirl into the red tomato sea. This should take about 5 minutes. Important Tip: Resist the urge to crank the heat to high! We’re not in a rush. A gentle start is key to allowing the flavors to meld properly.
3. Simmer, Uncovered, for 45 Minutes. Once it’s bubbling, immediately reduce the heat to low. Let that sauce just barely bubble away, uncovered, for a full 45 minutes. You’ll want to give it a stir every 10-15 minutes or so, just to make sure nothing is sticking to the bottom. As it cooks, you’ll notice the color change from a bright red to a deeper, richer coral-pink, and the fat will start to separate slightly on the surface—that’s a good sign! Chef’s Commentary: This is the “forget it” part. Use this time to set the table, make a salad, or just enjoy a glass of wine. The slow simmer is where the alchemy happens, mellowing the tomatoes and infusing the sauce with the onion’s sweetness.
4. Remove the Onion. After 45 minutes, your kitchen will smell incredible. Turn off the heat. Use a spoon or tongs to fish out the two onion halves. You can discard them, but I highly recommend you give one a taste first. It’s a sweet, soft, buttery treat! Chef’s Hack: If you’re feeling extra, you can press the onion halves against the side of the pot with a spoon to squeeze out any trapped, flavorful sauce back into the pot.
5. Toss and Serve Immediately. Your sauce is ready! It might look a little separated, with melted butter on top—that’s perfect. Just give it a good stir. Cook your favorite pasta (tagliatelle, pappardelle, or rigatoni are my top picks) until al dente, reserve a mugful of the starchy pasta water, and then toss the pasta directly in the saucepan with the glorious sauce. Add a splash of that pasta water to help it emulsify and cling even better. Serve it up right away.

How to Serve This Masterpiece

This sauce is the star, so let it shine! I like to keep the plating simple and elegant.

I always serve this family-style. Pour the sauced pasta into a large, warm bowl. The number one rule: do not top it with Parmesan cheese. I know, it feels wrong. But trust Marcella and trust me. The beauty of this sauce is its perfect, delicate balance. Parmesan will overpower it. Instead, I like to finish it with a light sprinkle of flaky sea salt, a few cracks of black pepper, and a tiny drizzle of that golden, melted butter that pools at the top of the sauce.

For sides, you want things that won’t compete. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Some crusty, warm bread is non-negotiable for mopping up every last bit of sauce from the plate. And a glass of a light-bodied red wine, like a Chianti or a Pinot Noir, is the perfect companion.

Make It Your Own: Fun & Flavorful Twists

Once you’ve mastered the classic, feel free to get creative! Here are a few of my favorite ways to mix it up.

• The “Almost” Arrabbiata: Add a big pinch of red pepper flakes to the pot at the very beginning. That gentle simmer will infuse the entire sauce with a warm, subtle heat.
• Herb-Infused Elegance: While you’re discarding the onion, stir in a handful of freshly torn basil or a teaspoon of fresh oregano leaves off the heat. The residual heat will wilt them perfectly and add a fresh, aromatic layer.
• Dairy-Free Delight: You can make a fantastic vegan version! Swap the butter for 1/2 cup of high-quality extra virgin olive oil. The flavor profile will be different—fruity and bright rather than rich and creamy—but it’s absolutely delicious in its own right.
• Meaty Monday Upgrade: Brown some Italian sausage or ground beef in the saucepan before adding the other ingredients. Use the rendered fat as part of your butter measurement for an extra layer of savory depth.
• Garlic Lover’s Dream: I know, I said no garlic. But if you must, add 2-3 whole, smashed garlic cloves to the pot with the other ingredients. Fish them out with the onion at the end for a subtle, sweet garlicky essence.

Jackson’s Chef Notes & Kitchen Confessions

This recipe has become a cornerstone in my kitchen. It’s my go-to for last-minute dinner parties, and I love watching my friends’ faces when I tell them what’s in it. They never believe me until they taste it. Over the years, the only thing that’s really evolved is my confidence in it. I used to hover over the pot, worrying it was too simple. Now, I embrace the simplicity. It’s a recipe that teaches you to trust the process. One funny story: I once accidentally used a sweet yellow onion instead of a white one, and you know what? It was still phenomenal. This sauce is incredibly forgiving. It’s a reminder that cooking doesn’t have to be complicated to be extraordinary.

Your Questions, Answered!

Q: My sauce looks a little oily or separated. Did I do something wrong?
A: Not at all! This is totally normal. The gentle simmer causes the fat from the butter to separate and rise to the top. Just give it a really good stir before you toss it with your pasta. That starchy pasta water is your best friend here—it will help bring it all together into a silky, cohesive sauce.

Q: Can I make this sauce ahead of time?
A: Absolutely! In fact, many people think it tastes even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Gently reheat it on the stove over low heat. You can also freeze it for up to 3 months.

Q: Why no garlic or herbs in the original?
A> It’s all about balance and purity. Marcella Hazan designed this recipe to highlight the natural, beautiful flavor of the tomatoes themselves. The butter and onion are there to support and enhance that flavor, not mask it with other strong tastes. It’s a brilliant lesson in restraint!

Q: My sauce tastes a bit acidic. What can I do?
A> This can happen depending on your tomato brand. First, make sure you’re using a high-quality can next time. To fix it right now, don’t add sugar! Instead, stir in one more tablespoon of cold butter off the heat. The fat will help mellow the acidity far more gracefully than sugar ever could.

Nutritional Information (For Your Info!)

Hey, we’re all about balance here at Food Meld. This sauce is a celebration of simple, real ingredients. It’s a treat, and it’s worth every bite. Here’s a rough breakdown per serving (about 1/2 cup of sauce), which makes approximately 6 servings. Remember, these are estimates and can vary based on your specific ingredients.

• Calories: ~140
• Fat: 11g
• Carbohydrates: 9g
• Protein: 1g

The majority of the fat comes from the butter, which is what gives the sauce its incredible texture and mouthfeel. The carbs are primarily from the natural sugars and fiber in the tomatoes and onion. While it’s not a low-calorie sauce, it’s made with whole, recognizable ingredients, and a little goes a long way in terms of flavor and satisfaction when tossed with pasta and maybe a side salad.

Final Thoughts: Your New Secret Weapon

And there you have it. Marcella Hazan’s Tomato Butter Sauce in all its simple, glorious detail. This recipe is more than just a way to feed yourself; it’s a reminder that the best things in life—and in the kitchen—are often the simplest. It’s a testament to the power of quality ingredients and a little bit of patience.

So, the next time you’re staring into that pantry, feeling uninspired, I want you to remember this sauce. Remember that with just three humble ingredients and less than an hour, you can create something truly magical, something that will have everyone at your table asking, “What’s your secret?”

I hope this recipe brings as much joy and deliciousness to your kitchen as it has to mine. Now, go forth and melt some flavor! And don’t forget to tag me @FoodMeld when you make it—I love seeing your creations.

Until next time, keep cooking with curiosity and confidence!

– Jackson