Simple Butter and Tomato Sauce

Sugo al Burro e Pomodoro

Preparation info

  • Makes enough for

    1 pound

    dried pasta
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

This sauce has been a favorite since my mother made it when I was a little boy. Now it is a favorite of my five-year-old daughter, Gabriella. Nothing could be simpler, or more delicious. When flavorful ripe fresh tomatoes are in season, by all means use them. If it is winter and only mediocre tomatoes are available, a good-quality canned tomato is best. When tossing pasta with it, mix in some freshly grated Parmigiano-Reggiano cheese. I like this sauc