This is one of the simplest—and most memorable—sauces I learned while studying pasta in Bologna with Alessandra Spisni. Warm passata and butter are blended together until they emulsify into a remarkably smooth, silky tomato sauce.
Useful Tools
Cook the pasta until just shy of al dente.
Bring a large pot of generously salted water to a rolling boil. Add the campanelle and cook until just shy of al dente.
Warm the tomato gently before adding the butter.
Pour the passata into a medium saucepan and warm over medium heat until hot throughout. It does not need to boil.
The warm passata will begin softening the butter immediately.
Transfer the warm passata to a blender and add the butter pieces.
Blending transforms the passata and butter into a silky sauce.
Blend on high until the butter is completely incorporated and the sauce is smooth, glossy and emulsified. As the butter incorporates, the sauce will visibly change from deep red to a lighter orange-red.
Begin with enough sauce to coat the bottom of the finishing pan.
Add a ladleful of the emulsified tomato sauce to a pan large enough to finish the pasta.
Move the pasta directly into the sauce.
Drain the campanelle and add it directly to the pan with the sauce.
Toss until the sauce coats every fold and ruffle.
Add more sauce as needed and toss the campanelle over low heat until every piece is evenly coated and the sauce clings to the pasta.
Serve immediately while the sauce is glossy and the pasta is hot.
Plate the campanelle and finish with freshly grated Parmigiano Reggiano and fresh basil leaves.
Good to Know
This sauce is intentionally simple, so use good-quality passata and butter. I use Mutti Passata and Kerrygold salted butter.
I learned this technique while studying pasta in Bologna with Alessandra Spisni. Emulsifying warm tomato passata with butter produces a surprisingly smooth and luxurious sauce.
Storage Tips
Store leftover sauce separately in an airtight container in the refrigerator for up to 3 days.
Reheat the sauce gently over low heat. Avoid high heat, which can cause the butter emulsion to separate.
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