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.

📝 Ingredients

• 1 Half Stick (1/4 cup) Land O Lakes® Butter cut into 1/2-inch pieces
• 8 cloves garlic, peeled, crushed
• 1 (28-ounce) can whole tomatoes, undrained, cut into 1-inch pieces
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 12 ounces uncooked dried bucatini pasta
• Fresh basil leaves, as desired
• Grated Parmesan cheese, as desired

👨‍🍳 Instructions

1. 1Heat oven to 375°F.
2. 2Combine 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.
3. 3Meanwhile, 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.
4. 4Remove 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, as desired.