INGREDIENTS:
Kosher salt
6 tablespoons butter
A few (about 8) leaves of fresh basil, torn
1 large clove garlic, grated or pasted
1 small onion, halved
1 can crushed tomatoes (28 ounces)
1 pound bucatini (or any kind of pasta)
2-4 tablespoons of heavy cream
Freshly grated Parmigiano Reggiano cheese
Melt the butter in a saucepot over medium heat. Add the basil, garlic, onion and tomatoes and season with salt. Bring to a simmer and let reduce for 20 minutes, stirring occasionally. After about 13 minutes of the sauce simmering, drop the pasta into the boiling water and cook to al dente.
Remove the onion halves from the sauce and add a ladle of the starchy pasta cooking water. Drain the pasta and add it to the sauce. Toss to combine. Remove from heat. Swirl heavy cream into pasta and toss again. Use more or less cream depending on how creamy you want the sauce.
Freshly grated Parmigiano Reggiano cheese
PREPARATION:
Heat a large pot of salted water to boil for the pasta.Melt the butter in a saucepot over medium heat. Add the basil, garlic, onion and tomatoes and season with salt. Bring to a simmer and let reduce for 20 minutes, stirring occasionally. After about 13 minutes of the sauce simmering, drop the pasta into the boiling water and cook to al dente.
Remove the onion halves from the sauce and add a ladle of the starchy pasta cooking water. Drain the pasta and add it to the sauce. Toss to combine. Remove from heat. Swirl heavy cream into pasta and toss again. Use more or less cream depending on how creamy you want the sauce.
Serve the pasta topped with Parmigiano Reggiano cheese.
