Simple Butter and Tomato Sauce

Sugo al Burro e Pomodoro

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This is probably the simplest of all pasta sauces and would evoke many an Italian’s childhood memories. If you want a pure tomato sauce it has no equal.


  • 3 cups canned whole peeled tomatoes with their juice, roughly chopped or
  • 2 pounds fresh, ripe tomatoes, peeled, and


  1. Put all the ingredients in a 4-quart saucepan and place over low heat. Simmer until all the liquid has evaporated, the sauce has reduced, and the butter has separated from the tomatoes, 45 minutes to an hour, depending on the size of the pot.
  2. Serve this sauce with spaghet