Basic Tomato Sauce
ACTIVE 15 MIN; TOTAL 1
HR; MAKES 3 CUPS
Chef Hugh Acheson uses
a little grated carrot to
offset the acidity in his
tomato sauce.
2 Tbsp. extra-virgin
olive oil
1 small white onion,
fi nely chopped
1 medium carrot, grated
1 28-oz. can whole plum
tomatoes in juice,
coarsely pureed
Kosher salt
1 Tbsp. unsalted butter
2 tsp. fresh oregano,
fi nely chopped
In a medium saucepan, heat
olive oil over moderate heat
until shimmering. Add onion
and cook, stirring, until soft-
ened, about 8 minutes. Stir in
carrot, then add tomatoes
and season with salt. Simmer
over moderately low heat,
stirring occasionally, until
sauce has thickened, about
40 minutes. Remove from
heat and stir in butter and
oregano. —HUGH ACHESON
Bucatini Amatriciana
ACTIVE 15 MIN; TOTAL 1
HR; SERVES 4
Chef Hugh Acheson’s
amatriciana sauce strikes the
perfect balance of porky
(from the pancetta) and spicy.
5 oz. pancetta, fi nely
chopped
1 small white onion, fi nely
chopped
1 Tbsp. chopped
marjoram
(^1) / (^2) tsp. crushed red pepper
1 medium carrot, grated
1 28-oz. can whole plum
tomatoes in juice,
coarsely pureed
Kosher salt
1 lb. bucatini
1 Tbsp. unsalted butter
- In a medium saucepan,
cook pancetta over moderate
heat until browned and crisp,
about 6 minutes. Add onion,
marjoram, and crushed red
pepper and cook until onion is
softened, about 8 minutes.
Add carrot and tomatoes,
season with salt, and simmer
over moderately low heat,
stirring occasionally, until
sauce has thickened, about
40 minutes.
2. Meanwhile, in a large pot
of salted boiling water, cook
bucatini until al dente. Drain
and return pasta to pot. Stir
butter into tomato sauce and
add to bucatini. Toss to coat,
season with salt, and serve.
—HUGH ACHESON
WINE Intense Italian red:
2013 Aia Vecchia Sor Ugo.