I can’t believe I haven’t shared my Stick of Butter Sauce with you until now. I’ve posted my Stick of Butter Rice and my Stick of Butter Chicken and Rice, but this sauce is the simplest and most surprisingly delicious thing you’ll make. With just a few ingredients and the right technique, you’ll get an incredibly rich, well-balanced sauce. Follow the method closely for the best results — this one might become your new go-to over other homemade sauces.
A heavy-duty cast iron Dutch oven is a great tool for this recipe. It holds and distributes heat evenly, making it ideal for sautéing, simmering, baking, and roasting. Use an oven-safe pot if you want to finish sauces or dishes in the oven.
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🗒 More Delicious Pasta Sauce Recipes
Creamy Bolognese 🍝
Homemade Sauce
Rigatoni Alla Vodka
Classic Spaghetti and Meatballs 🍝
👝 How to Store Leftovers
Store any leftover sauce in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove over low heat, stirring occasionally to reincorporate the butter.
🤔 Common Questions
Yes — regular butter works fine. Flavored butter adds an extra layer, but plain butter produces an excellent result.
Yes. Choose a marinara you enjoy; the final sauce will reflect the flavor profile of the jar you use.
🎥 Items Featured in the Video
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Stick of Butter Sauce
Pin Recipe
Equipment
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Masher tool
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Wooden spatula or spoon
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Ladle
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Can opener
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Measuring spoons
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Hand-held grater
Ingredients
- 1 tbsp olive oil
- ½ onion sliced
- ½ tsp crushed red pepper flakes
- Salt & cracked black pepper to taste
- 4 garlic cloves sliced
- 28 oz can whole peeled tomatoes
- 32 oz jar marinara sauce
- ½ cup water
- 1 stick Kerrygold garlic & herb butter (or regular butter)
- 1 lb spaghetti (or pasta of choice)
- For garnish: grated pecorino romano
Instructions
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In a pot, heat the olive oil over medium. Add the sliced onion, crushed red pepper flakes, salt, and cracked black pepper. Sauté for 5–10 minutes, stirring occasionally, until the onions are golden. Add the sliced garlic and sauté for another few minutes until fragrant.
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Pour in the whole peeled tomatoes and mash them with a wooden spoon or potato masher until mostly broken down. Bring the pot to a boil. When boiling, add the jarred marinara. Fill the empty marinara jar with ½ cup water, swirl to pick up any remaining sauce, and pour that into the pot. Stir, taste, and adjust salt and pepper as needed. Bring back to a boil.
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Lower the heat to the lowest setting and add the stick of butter. Stir to melt and incorporate, then cover the pot with a lid and let the sauce simmer on very low for 45–60 minutes. This slow simmer rounds out the flavors and creates a silky texture.
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When the sauce is nearly done, bring a large pot of salted water to a boil and cook your pasta until al dente. Slightly open the sauce lid while the pasta cooks to allow steam to escape for the final simmer.
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Serve the sauce over the pasta and garnish with grated pecorino romano. Enjoy!
Nutrition
Carbohydrates: 53 g
Protein: 10 g
Fat: 15 g
Let us know how it was!