Nonna’s Sugo with Basil

Canned San Marzano Tomatoes, 2 400g cans
Olive oil, 2 tbs
Brown onion, 1, diced
Garlic cloves, 2, crushed
Chilli flakes, to taste
Fresh basil leaves, 1/2 bunch
Caster sugar, 1 tsp
Unsalted butter, 25g
Parmesan cheese, 1/2 cup

Heat oil in a large saucepan over medium heat.

Add onion, garlic, chilli and half of the basil and cook for 10-12 minutes, stirring occasionally to prevent the garlic from burning.

Add tomato and remaining basil, and stir to combine.

Bring to a simmer over low-medium heat and cook for 20 minutes or until the sauce has reduced slightly.

Add the sugar and season to taste.

Blend with a stick blender until smooth or partially smooth. The less you blend, the redder the sauce.

Return the sauce to a simmer and add the butter and parmesan. Stir to combine.

You can serve this with cavatelli or your favourite short pasta and a dollop of ricotta cheese.