This recipe is exceptional!
I ate a massive bowl of this while standing at the counter in my kitchen. There was no time to sit down at the table and eat like normal person. I'm thankful I was alone and no one witnesses this ravenous spectacle.
This is the recipe for the family spaghetti made by the character Chef Carmy (played by Shameless's Jeremy Allen White) and adapted by Ross Yoder of the Buzzfeed staff.
2 - 28 oz cans San Marzano whole tomatoes (These are essential to this recipe but you can use whatever you find at your store)
1/2 cup olive oil
1 brown onion, peeled and sliced in half. Do not cut off the root ends. You want the onion to remain intact.
5 large garlic cloves, peeled and lightly smashed
a large handful of basil with the stems attached.
1 tsp red pepper flakes
1 stick unsalted butter
salt to taste
parmesan cheese for topping
1 pound a spaghetti
1/2 cup reserved pasta water
Start by making a garlic and basil infused oil
Combine the 1/2 cup of olive oil, 5 smashed and peeled garlic cloves, 1 teaspoon red pepper flakes, and your handful of fresh basil (stems and all!) in a small saucepan.
Turn the heat to medium-low. Once the mixture comes to a near boil, let it simmer for 1–2 minutes or until the basil is wilted. Then turn the heat to low and continue the let the mixture infuse the oil for a couple more minutes. Remove from the heat and pour the mixture into a heat proof bowl to continue the steeping and cool while you start the sauce.
Slice your onion in half through the root and peel off the papery skins. Leave the halved roots intact, since you'll be fishing the onion halves out of the sauce a little bit later. Using a halved onion allows it to effuse its flavors throughout the sauce gently, so the tomatoes still shine as the #1 ingredient.
Add a half stick of butter and 1 tablespoon of oil to a large pot. Place over medium-high heat.
Once the butter is melted and just beginning to brown, place the onion halves into the pot, cut-side down. Let the onions sear for 2–3 minutes, or until the cut sides start to turn golden brown. Stir the butter to keep it from burning, we're browning it here.
Carefully add your canned tomatoes to the butter and oil. Stand back! It's going to splatter.
Use a wooden spoon (a potato masher or immersion blender) to break up the tomatoes into smaller pieces. If you're using tomatoes that are already crushed, skip this step.
Once the tomato sauce is boiling, turn the heat to low. Season to taste with salt, cover with a tight-fitting lid, and simmer for 20–25 minutes.
Once the oil mixture has cooled — warm is OK, just make sure it's not piping hot — pour it into the bowl of a food processor. Process for 20–30 seconds or until the basil and garlic are chopped into tiny pieces. If you don't have a food processor, you can mince the basil and garlic by hand and then return to the oil.
Add the processed basil oil to the simmering tomato sauce, and stir until thoroughly combined. Now's a great time to taste and season with additional salt, as needed. Not all canned tomatoes taste the same, so if your sauce tastes a little too acidic, you can add a 1/2 teaspoon of baking soda to raise the pH a bit and cut some of that bite.
Let the sauce continue to simmer, uncovered, for 10 more minutes. Once it's thickened to your liking, remove it from the heat and allow it to cool slightly.
Remove and discard both onion halves.
While the sauce is simmering, cook your spaghetti according to package and reserve 1/2 cup of the pasta water.
Add the pasta water into the sauce and mix thoroughly. It helps distribute the sauce more evenly, and the starch ultimately makes the sauce thicker.
Toss the al dente spaghetti into the pot and thoroughly coat with the sauce.
Plate your pasta and add a generous sprinkling of Parmesan cheese and a few spare leaves of basil.