hand cut A16 maccaronara in the freezer compels me to keep a jar of fresh tomato sauce in the fridge at all times. If I run out, I make carbonara.
Within 10 minutes, I can produce a warm plate of chewy noodles and full-bodied sauce. The fresh noodles absorb the sauce. They are stained a hue of red/orange. My tomato sauce is an elaboration of Marcella Hazan's Simple Tomato Sauce, with a few micro-julienned carrots and shallots added in.
Tomato Sauce Adapted from Marcella Hazan
Makes 2 cups, Total time 75 minutes
3+1 T butter, divided
2 shallots, finely chopped
5 inches of a thick carrot, julienned as thin as possible
32 oz can San Marzano tomatoes (if you are looking for a cheaper alternative, just look for any canned tomatoes imported from Italy)
pepper flakes and salt to taste
1. Melt 3 T of butter in a thick saucepan over medium heat. Add the onions, carrots, and a flick of salt and sweat, ~7 minutes.
2. Add tomatoes and bring to a boil. Reduce flame to low. Simmer for 1 hr.
3. Remove from fire, add 1 T butter, season to taste. Eat or store in a jar in the fridge.
When combining it this sauce with the maccaronara, drop the fresh noodles nests in salted boiling water for just a minute. Meanwhile heat your sauce in a thick pan. Drop the just cooked noodles into the pan of sauce without rinsing. Heat the sauce and noodles together until the sauce is fully imbued.
Plate and finish with some red pepper flakes.