4tablespoonsbuttermore or less, depending on preference
28-ouncecan of fire-roasted crushed tomatoes
Salt and pepper to taste
For Serving (Optional):
Cooked pastaparmesan cheese, freshly cracked black pepper, and extra virgin olive oil
Prepare the Umami Base:
In a food processor, combine the garlic, crushed red pepper, anchovies, fish sauce, and lemon juice and pulse until minced. Set aside to allow the flavors to mellow out.
Brown the Onions:
In a wide pot or rondeau, heat 2 teaspoons neutral oil over medium heat. Add the diced onion and cook, stirring regularly, for 12-15 minutes until the onions begin to turn brown around the edges, adjusting the heat as necessary to keep the onions from burning.
Cook the Aromatics:
Melt the butter into the onions. Once melted and frothy, add the minced aromatics from the food processor. Cook for 1 minute until fragrant.
Finish the Sauce:
Deglaze the pot with the sweet vermouth and scrape up any browned bits stuck to the bottom. Pour in the crushed tomatoes and stir to incorporate all the aromatics with the tomatoes. Season with salt and pepper.
Bring to a boil and then reduce heat and simmer for 30-45 minutes. Taste and season to your preferences.
Toss cooked pasta with the sauce and divide between plates. Garnish with parmesan cheese, black pepper, and extra virgin olive oil. Enjoy!