Recipe by Sfoglini.com, Adapted by Judi Graber

• 8 tbsp. butter (I used unsalted because that is what I had)
• 2 medium onions, grated (I do recommend using your food processor versus a box grater with large holes)
• 2 (28-oz.) cans whole peeled San Marzano tomatoes
• 1 large sprig of basil
• kosher salt and pepper to taste
• 1 lb. calabrian chili cascatelli (I like to use only 12 oz.)

Melt the butter in a large saucepan over medium-low heat. Add the shredded onion and cook, stirring occasionally, for about 15 minutes. Keep a close eye on the onions so they don’t brown; adjust heat if necessary.

I like to pour the tomatoes into a bowl along with a little water to rinse out the cans and chop and mash before adding to the onions. Bring to a simmer over medium heat and cook, stirring occasionally, for 45 minutes (I am assuming the pan is uncovered). Lower the heat to medium low or perhaps low if necessary. Crush the tomatoes more and lay the basil on top of the sauce while it cooks for another 15 minutes. Remove and discard the basil and season with salt and pepper to taste. You can set the sauce aside until you are ready to cook the pasta.

Bring a large pot of salted water to a boil. Cook the pasta 2 minutes from al dente, according to package directions. Strain (I would save 1/2 cup to 1 cup pasta water) and move the pasta to the tomato mixture. Stir well and simmer until all is cooked through. Serve with plenty of Parmesan cheese.

Recipe by cookingwithauntjuju.com