Stick of Butter Tomato Sauce for Spaghetti | CookOS

Stick of Butter Tomato Sauce

Name: Stick of Butter Tomato Sauce for Spaghetti
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 tbsp olive oil; 1/2 medium onion, sliced; 3 cloves garlic, sliced; 1/4 tsp crushed red pepper flakes; salt, to taste; black pepper, to taste; 1 can (28 oz) San Marzano peeled tomatoes; 1 jar (32 oz) marinara sauce; 1 stick (1/2 cup) herb butter; 1 lb spaghetti; Pecorino cheese, for grating

This stick of butter tomato sauce combines sautéed onions and garlic with canned San Marzano tomatoes, marinara, and a full stick of herb butter for a rich, velvety pasta sauce. The butter creates an unusually luxurious, silky texture that elevates simple ingredients.

🌍Italian-American 🏷️Spaghetti 🏷️Tomato sauce 🏷️Pasta 🏷️Butter sauce Marinara

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

1 tbsp olive oil
1/2 medium onion, sliced
3 cloves garlic, sliced
1/4 tsp crushed red pepper flakes
salt, to taste
black pepper, to taste
1 can (28 oz) San Marzano peeled tomatoes
1 jar (32 oz) marinara sauce
1 stick (1/2 cup) herb butter
1 lb spaghetti
Pecorino cheese, for gratingoptional

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Instructions

1
In a large pot or Dutch oven, heat a small amount of olive oil over medium heat.
2
Add sliced onion and garlic to the pot.
3
Season with crushed red pepper flakes, salt, and pepper. Sauté until the onions are softened and lightly browned.
4
Add the can of peeled San Marzano tomatoes to the pot.
5
Use a spoon or potato masher to break up the whole tomatoes.
6
Bring the sauce to a rolling boil.
7
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.
8
Add the entire stick of herb butter to the sauce.
9
Stir until the butter is fully melted and incorporated. Reduce the heat to low, cover the pot, and let the sauce simmer.
10
While the sauce simmers, cook the spaghetti in a large pot of boiling, salted water according to package directions.
11
Once the pasta is cooked, drain it and transfer it to a large serving bowl.
12
Pour the finished tomato butter sauce over the spaghetti.
13
Toss everything together to coat the pasta evenly.
14
Top generously with freshly grated Pecorino or Parmesan cheese before serving.

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Tips & Notes

Pro tips

Slice the onion and garlic thin for faster, even sautéing—avoid browning them, which makes the sauce bitter.
Stir the herb butter in off the heat at the very end to prevent the dairy from breaking and to preserve the herbal flavors.
Simmer the combined tomatoes and marinara for at least 10 minutes before adding butter so flavors meld and the sauce thickens slightly.
Taste and adjust salt carefully—canned tomatoes, marinara, and herb butter all contain salt, so go slow.

Substitutions

San Marzano tomatoes → whole peeled tomatoes or crushed tomatoes (texture will be less smooth)
Herb butter → unsalted butter + 1 tsp dried Italian herbs or 2 tbsp fresh basil (flavor will be less integrated)
Marinara sauce → tomato paste thinned with water (reduce pasta jar amount and add 1/2 cup water)

Storage & make-ahead

Store in an airtight container up to 5 days refrigerated, or freeze up to 3 months; thaw overnight and reheat gently on stovetop, optionally stirring in fresh herb butter just before serving.

Common Questions

Can I make this sauce ahead of time?

Yes. Prepare the sauce through simmering, cool, and refrigerate up to 5 days. Reheat gently on the stovetop, stirring in the herb butter just before serving to preserve its freshness.

What type of herb butter should I use?

Any herb butter works—look for sticks labeled with basil, oregano, parsley, or Italian herbs. If unavailable, use unsalted butter and add 1 tsp dried Italian seasoning or 2 tbsp fresh herbs.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes will work but won't give the same concentrated flavor or consistency. You'd need about 3 lbs ripe tomatoes, peeled and crushed, plus 15 extra minutes simmering to reduce liquid.

How do I prevent the sauce from breaking or separating?

Keep heat at medium-low, stir the butter in at the end off heat, and don't let the sauce boil vigorously once butter is added. Gentle simmering keeps the emulsion stable.