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1
Preheat oven to 300 F. Cover a rimmed sheet pan with either aluminum foil or parchment paper.
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2
Put the tomatoes on the sheet pan and spread them out.
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3
Put it in the oven and roast for about 45 minutes, until tomatoes are a little charred, bubbly and soft.
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4
Make sure to check on them regularly, flipping them over or tossing them around to prevent from sticking to the foil or paper.
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5
While they are roasting, bring a pot of salted water to boil.
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6
Cook your pasta according to package instructions.
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7
Before you drain it, reserve about a cup of the salted pasta water and set it aside.
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8
Do not rinse the pasta, only drain it (rinsing pasta takes the starch out, therefore making the pasta unable to stick to or absorb any sauce afterward).
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9
In a medium size pot, add olive oil, garlic, red chili pepper flakes and onions.
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10
Cook on medium heat for about 5 minutes, then add the roasted tomatoes.
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11
Cook for 2-3 minutes (until onions are soft), turn off the heat and use a hand blender or blender to puree the mixture into a smooth sauce.
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12
Add your butter and the can of tomato sauce, stir, then add pasta water a little at a time until you reach your desired consistency.
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13
I use a little sugar to adjust the sweetness of the sauce (never more than a teaspoon) and some salt to balance it out.
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14
Sprinkle parsley over and serve.
