Spaghetti Alla Rustica

When I was attending grad school in Manhattan, I spent my weekends hostessing at Centolire.  Every once in a while the manager let me order lunch off the menu.  I loved their Spaghetti alla Rustica.  The sauce was simple and delicious with just the right amount of onion and cheese.  I was able to find the recipe online and made a few changes and cut down on the amount of butter eliminate the use of olive oil.

This meal can be made in 20 minutes, and only requires a few inexpensive ingredients.  I paid only $10 for all of the ingredients and made enough for four or five people.  The restaurant in New York charges $18 a plate for this meal.

I am going to save the leftover sauce to use in two more recipes this week: pizza; and a goat cheese and marinara crostini.

You will need:
1 large red onion, thinly sliced
1 tablespoon butter
2 tablespoons white wine
3 cups canned crushed tomatoes (1 large can)
1 teaspoon sea salt
1 pound spaghetti
5 tablespoons grated Parmesan
Fresh Basil

Step 1:
Put a pot of water on to boil.  Then melt the butter in a large skillet over medium heat.  Add the wine and the onions.  Cook the onions for about 5 minutes, stirring constantly.  Add the pasta to the water once it boils.

Step 2:
Once the onions are soft, add the crushed tomatoes and the salt.  Heat the sauce until it starts to bubble.  Let bubble, allowing the sauce to reduce, until the spaghetti has cooked.

Step 3:
Stir the cheese into the sauce.  Drain the spaghetti and toss the spaghetti in the sauce.  Top with chopped fresh basil and enjoy.