This recipe is adapted from Marcella Hazan's recipe for Tomato Sauce with Butter & Onions. I adore this piquant sauce and find its rich flavor profile (not to mention its simple preparation) a comforting partner to just about any type of pasta. It was a challenge to think of an adaptation that would work with, rather than against, it being a savory sauce that at the same time does not seem well suited to beef. I settled on imported Italian anchovies as an addition to Hazan's otherwise classic recipe, and I was so pleased to find that it added an additional, complementary dimension to what is already a killer pasta sauce. The extra brine from the anchovies means you can dial down the amount of salt you add for taste. And don't be tempted to add basil -- too sweet!

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