Fusilli with Homemade Marinara Sauce

ingredients

4 to 6 servings
 
Fusilli with Homemade Marinara Sauce
2 (32-ounce) cans crushed tomatoescan crushed tomatoes2
1 medium onion, peeled and left wholeonion(s), medium1
2 garlic clovesgarlic clove2
2 stalks celery, cut in halfcelery2
2 carrots, peeled and cut in halfcarrots2
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
2 dried bay leavesbay leaf, dried2
2 - 3 tablespoons of butter, at room temperaturebutter3
5 fresh basil leavesbasil leaves5
1 pound fusilli pastafusilli pasta1
1 cup freshly grated Parmesan cheeseparmesan cheese1

instructions

 
Fusilli with Homemade Marinara Sauce
In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves, onion, celery, carrots, and garlic. Turn off the heat and add the butter and fresh basil leaves.

If you like a more fine texture, using a blender, puree in batches to desired consistency. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re- warm over medium heat before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Toss with the Parmesan cheese. Toss with marinara sauce and serve.
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