Stick of Butter Tomato Sauce

In a large pot or Dutch oven, heat a small amount of olive oil over medium heat.

Add sliced onion and garlic to the pot.

Season with crushed red pepper flakes, salt, and pepper. Sauté until the onions are softened and lightly browned.

Add the can of peeled San Marzano tomatoes to the pot.

Use a spoon or potato masher to break up the whole tomatoes.

Bring the sauce to a rolling boil.

Once boiling, pour in the jar of marinara sauce. You can rinse the jar with a little water and add it to the pot to get all the sauce out.

Add the entire stick of herb butter to the sauce.

Stir until the butter is fully melted and incorporated. Reduce the heat to low, cover the pot, and let the sauce simmer.

While the sauce simmers, cook the spaghetti in a large pot of boiling, salted water according to package directions.

Once the pasta is cooked, drain it and transfer it to a large serving bowl.

Pour the finished tomato butter sauce over the spaghetti.

Toss everything together to coat the pasta evenly.

Top generously with freshly grated Pecorino or Parmesan cheese before serving.