Tomato Sauce With Onions & Butter

• 28 ounces San Marzano peeled plum tomatoes
• 8 tablespoons Euro style butter
• 1 Vidalia sweet onion, large
• 1/4 cup dry white wine
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon white pepper, finely ground
• tt Kosher salt
• 2 tablespoons chives, finely diced
• 2 pounds fresh Ramp Tagliatelle pasta
• Parmigiano-Reggiano cheese, for grating

1. Place tomatoes in a large saucepan, break up coarsely with your hands or a wooden spoon. Add onion quarters, butter, wine, white pepper, and anchovy paste. Bring to a boil, reduce heat and simmer 45 minutes, stirring occasionally.
2. Remove onion, salt sauce to taste, a pinch at a time.
3. Boil salted water for pasta. Place fresh pasta in boiling water and wait for it to come back to a boil. Boil 2 1/2-3 minutes. Drain. Return noodles to the empty pan, toss quickly to evaporate most of the water on the noodles.
4. Plate the noodles immediately (approximately 6-8 servings). Ladle 2-3 ounces of sauce per individual serving of pasta.
5. Grate over Parmigiano-Reggiano cheese and garnish with diced chives.

san, butter, vidalia sweet onion, white wine, anchovy paste, white pepper, kosher salt, chives, tagliatelle pasta, cheese

Taken from food52.com/recipes/81205-tomato-sauce-with-onions-butter (may not work)