I have been making various pasta sauces longer than I have been making any other type of food. And only since I have been here in Detroit have I started to tame them: follow recipes, use only a few ingredients. (My Northampton style involved including the most. Of vegetables, spices, everything.)
And this new turn-to-simplicity has culminated in my making this recipe, which I highly recommend. Ingredients: canned plum tomatoes, butter, an onion, salt. That's it. And, really, I think it's my most successful sauce-making of all time. Do it up.
Two words of caution:
At risk of sounding like the overconsuming American that I am, this recipe really only makes enough sauce for a little less than 8 0z of pasta (not 16), two servings. If you like your sauce very saucy, chunky, etc. (It probably just coats 16 oz.)
Do not discard the onion, that onion tastes heavenly. We ate ours on the side. Or save it for a sandwich or something.
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