I love this sauce. It contains only a few ingredients and while cooking it mostly gets on with itself. It’s easy to make but boosts great, deep flavour. What's not to love?
Chop two red onions into half rings and fry in a generous amount of olive oil, with a teaspoon of finely chopped fresh rosemary and half a teaspoon of coarse salt. The trick is to keep the heat as low as possible so the onions soften but don't colour or crisp up. Fry gently, stirring occasionally, for twenty to twenty-five minutes, until the onions are soft and sweet. Add half a tablespoon of dark muscovado sugar and one tablespoon of good balsamic vinegar. Turn up the heat and fry for a few minutes, stirring constantly, caramelising the sugar and the vinegar. At this point the sauce will smell incredibly (almost inedibly) intense, but don’t fret. The flavours will mingle and mellow and will eventually turn into something else entirely.
Add one tin of chopped tomatoes and turn down the heat again. Season with salt and pepper. Leave to simmer for another ten minutes, until the tomatoes have cooked down and the sauce has thickened. Use this time to cook the pasta.
I won't be bossy and tell you exactly what pasta to eat with this sauce, but please do give it some thought. This sauce is very soft so you want a type of pasta that remains a little toothsome when cooked. If you don’t have a lot of experience with different kinds of pasta, something like penne is a safe bet. Whatever type you choose, cook it al dente before draping it with the velvety sauce. Add some Parmesan if you want, personally I don’t think it needs it.
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