My friend Alex made this pasta sauce for me many years ago - could be as many as ten years ago. She might not even remember, actually. It's really easy to make, I usually have all of the ingredients handy, and the resulting sauce is so light that I make it pretty often. Thanks, Gushin family.
3 tablespoons olive oil
2 large spanish onions, chopped
1 28-oz can crushed tomatoes
1 teaspoon cinnamon
1 lb pasta (I recommend rotini)
salt and pepper to taste
1. Bring large pot of salty water to boil. Add pasta.
2. While pasta is cooking, heat oil in large pot. Add chopped onion and cook, stirring occasionally, until onions start to caramelize. Add crushed tomato and cinnamon. Taste sauce and season with salt and pepper to taste.
3. When pasta is almost done, add it to the oniony tomato sauce along with 1/4 cup of the pasta cooking water. Cook for another minute. Serve with grated cheese (pecorino romano is salty, parmesan is more complex and nutty).
This sauce does not taste like cinnamon. It just tastes sweet in a good way. And anyone who didn't cook it will scratch his chin wondering about a secret ingredient.
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