Butter-Roasted Tomato Sauce with Bucatini
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Butter-Roasted Tomato Sauce with Bucatini
This richly flavored, oven-baked, butter-roasted tomato sauce comes together in under an hour and rivals any traditional pasta sauce that simmers all day on the stove.
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30 min
Prep Time
1 hr
Total Time
6
servings Ingredients
1 Half Stick (1/4 cup) Land O Lakes® Butter, cut into 1/2-inch pieces
8 cloves fresh garlic, peeled, crushed
1 (28-ounce) can whole tomatoes, undrained, cut into 1-inch pieces
12 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon sugar
14 teaspoon crushed red pepper flakes
14 teaspoon pepper
12 ounces uncooked dried bucatini pasta
Fresh basil leaves, as desired
Grated Parmesan cheese, as desired
How to make
-
STEP 1
Heat oven to 375°F.
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STEP 2
Combine butter and garlic in 13x9-inch baking dish; add tomatoes with liquid, Worcestershire sauce, salt, sugar, red pepper flakes and pepper; stir gently to combine. Roast uncovered, stirring halfway through, 40-45 minutes or until thickened and lightly browned in spots.
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STEP 3
Meanwhile, bring large stockpot of salted water to a boil over high heat. About 10 minutes before tomatoes are done, cook bucatini to al dente according to package directions, reserving 1/2 cup pasta cooking water before draining. Return pasta to stockpot.
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STEP 4
Remove sauce mixture from oven; use fork to break up garlic cloves and any large chunks of tomato. Pour tomato sauce over cooked pasta; toss, using tongs, until sauce coats pasta. Add reserved pasta water a few tablespoons at a time to loosen mixture until desired sauciness. Garnish with fresh basil leaves and serve with Parmesan cheese, if desired.
310 Calories
9 Fat (g)
20 Cholesterol (mg)
610 Sodium (mg)
51 Carbohydrates (g)
4 Dietary Fiber
7 Protein (g)
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