Sure, butter tastes good, but that's not the only reason it can take your pasta sauce to the next level. Taste of Home explains that it's actually due to how it interacts with other ingredients. For example, because butter is essentially pure fat, it effectively counteracts the acidity in the tomatoes. And with so much additional fat in the sauce, the onions don't need to be cooked down fully. Instead, the butter balances out their sharpness.
Texturally, butter also acts as an emulsifying agent. Butter has the ability to melt into the mixture to form a cohesive sauce, unlike olive oil. And rather than adding an oily quality to the sauce, butter creates a rich, velvety consistency while lifting the natural brightness in the tomatoes.
You could easily follow Marcella Hazan's tried-and-true recipe, but butter is a great addition to any pasta sauce. If your pasta sauce tastes too acidic or looks a bit more watery than it should, celebrity chef J. Kenji López-Alt says that the best solution is to add a pat of butter and work up from there (via Serious Eats). As long as there's butter involved, the resulting pasta sauce will be delicious every time.
This Secret Ingredient Will Take Your Pasta Sauce To The Next Level - Tasting Table
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