Spaghetti With Onion and Tomato Sauce

"Spaghetti Al Rustico Di Cipolle; Pino Luongo--Two Meatballs in the Italian Kitchen"
 
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Ready In:
40mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Add butter to a large skillet over medium heat.
  • Add in onion and cook, stirring frequently, until soft, about 5 minutes.
  • Add the tomatoes and 1 teaspoon salt; when the mixture starts to bubble, decrease heat to very low and cook at a bare simmer for 5 minutes; remove from heat and set aside.
  • While the sauce is cooking, fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat.
  • Add the remaining 2 tablespoons salt; add the pasta and stir; cook until al dente.
  • Reserve 1/2 cup of pasta cooking water, and drain the pasta.
  • Add the pasta to the skillet with the sauce.
  • If the pasta looks dry, add the reserved cooking water 1 tablespoon at a time, tossing to combine between additions.
  • While still tossing the pasta and sauce, slowly sprinkle on the cheese and toss until all the cheese is incorporated.
  • The dish should look creamy and moist.
  • Serve immediately, drizzling each portion with a little bit of olive oil.

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