Maccheroni with Tomatoes and Sage

Maccheroni al pomodoro e Salvia


Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This sauce is somewhat reminiscent of the flavors of a veal stew, even though the only meat present is a bouillon cube. A generous amount of butter and fewer tomatoes than in other tomato sauces give it a rich, sweet flavor. The sage is used whole and then discarded, scenting the sauce with its fragrance without dominating it.


  • ½ pound fresh tomatoes
  • 5 tablespoons butter
  • 8–10 f


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the tomatoes and coarsely chop them.
  3. Put 3 tablespoons of the butter and the sage leaves in a 12-inch skillet. Place over medium-high heat. After the sage leaves begin to brown, add the tomatoes and season with salt and pepper. Add the bouillon cube,