Tomato Sage Sauce

I've made this sauce several times to serve over homemade gnocchi.  Have you ever tried to make gnocchi?  It's not really difficult, but it is time consuming.  Which is why I didn't make it this time.  I did want to make the sauce though so I served it over penne pasta instead.  In keeping with the shortcuts I switched the fresh tomatoes for canned which makes this sauce come together really quickly.  Which is good because thanks to the time change it's dark at 5:30 now and my stomach still thinks 5:30 is 6:30, so the faster dinner is on the table the better. 

Tomato Sage Sauce
Adapted from Good Housekeeping

1 28 ounce can crushed tomatoes
1 tablespoon olive oil
Small yellow onion, finely chopped
1 clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons butter
1 tablespoon chopped fresh sage 
8 ounces penne pasta
Fresh grated Parmesan cheese for serving

Heat olive oil in a skillet over medium heat.  Add onion, reduce heat to medium low, and cook 5-7 minutes until softened and beginning to caramelize.  Add garlic and cook 1 minute longer.  Stir in tomatoes and kosher salt.  Increase heat and bring sauce to a boil, then cover and reduce heat to low.  Simmer sauce for 10 minutes.  While sauce is simmering cook your pasta according to package directions.   After 10 minutes stir butter and chopped sage into sauce.  Toss sauce with cooked pasta, top with fresh grated Parmesan cheese and garnish with additional fresh sage if desired.