Adapted from The Barbuto Cookbook, by Jonathan Waxman.
Pasta With Red Sauce



There’s additional sauce, just in case. Photographer: Kate Krader/Bloomberg

Serves 4, plus leftover sauce

1⁄2 cup olive oil
1 medium onion diced (1 cup)
4 cloves garlic, smashed
1 cup chopped scallions
½ cup prosecco
Two 28-oz. cans or jars San Marzano tomatoes
1 cup chopped fresh basil
3/4 cup chopped fresh parsley
Sea salt
1 lb. dried pasta
3 tbsp. unsalted butter
About 3 oz. grated Parmesan cheese

Very few ingredients make for a very richly flavored sauce. Photographer: Kate Krader/Bloomberg

In a heavy bottomed saucepan or casserole, combine the oil, onion, garlic, and scallions. Cook over medium heat, stirring occasionally, until golden, about 10 minutes. Add the prosecco wine and cook for 10 minutes. Add the tomatoes. Bring to a boil, stirring well and breaking up the tomatoes, then lower the heat to a simmer. Cover the pan and cook for at least 2 hours, stirring every 10 minutes and breaking up the tomatoes. Add the parsley and basil in the last 30 minutes. The sauce should be thick and chunky. Let cool then season with sea salt; do not strain.

Cook the pasta in boiling salted water until al dente. Drain, reserving 3 tablespoons of the cooking water.
Meanwhile, heat 4 cups of the sauce in a large saucepan with the butter. Add the pasta and reserved cooking water to the sauce along with the cheese. Toss until the pasta is well coated; serve hot.