Bucatini Pasta

Bucatini Pasta

Alessandro Clemente

When you think of pasta, what’s the first shape you think of? Classic and sleek spaghetti? Fun, funky, and fabulous farfalle? Zippy ziti? Or maybe the first shape that comes to mind is ravishing ravioli! All these shapes are wonderful, but have you heard of the beautiful, one of a kind bucatini? Derived from the Italian term buco, meaning hole, bucatini are long, thick  noodles that are hollow in the middle. There’s a reason why bucatini have a hole in the middle. The noodles are hollow so they can hold more sauce, guaranteeing that every bite you take is packed with flavor. Like spaghetti, bucatini are a beloved member of the pasta family and are a popular choice for a variety of delicious traditional dishes that have stood the test of time. Below, you’ll find three different easy recipes using bucatini that are sure to be a hit for every meal.

Bucatini all’amatriciana

It’s impossible to mention bucatini without mentioning the most famous recipes made using this unique pasta: bucatini all’amatriciana. Originally from Rome, bucatini all’amatriciana is an iconic dish that combines classically Roman ingredients to create a dish that’s enjoyed by millions both near the Colosseum and around the world. To make bucatini all’amatriciana, you’ll need:

  1. To prepare the pasta, fill a sauce pan with water and boil it. Add salt.
  2. Remove the rind of the guanciale or pancetta and cut the meat into ¼ inch thick slices and then into ⅛ inch thick strips.
  3. Heat up a bit of oil in a frying pan and add the small chili pepper and the guanciale. Stirring often over low heat, brown the meat and chili until the meat is crunchy and the fat has melted. Add the white wine and increase the heat until it evaporates. Set the guanciale aside.
  4. Add the tomatoes to the same pan and cook the sauce for ten minutes while stirring and breaking up the tomatoes.
  5. Follow the cooking instructions indicated on the box and cook the pasta until it’s al dente.
  6. Remove the chili pepper and add the guanciale to the tomato sauce.
  7. Stir in the bucatini to the sauce as soon as it’s al dente and grate the pecorino romano into the pasta.
  8. Enjoy!

Source: Giallo Zafferano

Bucatini al Pomodoro

If you’re a bucatini buff and you’re craving avegetarian-friendly recipe to eat for your Meatless Monday lunch or dinner, bucatini pomodoro is a great, satisfying dish that’s so good, you won’t even notice (or mind!) that it’s meat-free!

For this recipe, you’ll need:

  • 1 28 oz can of tomatoes
  • 8 cloves of diced garlic
  • 2 diced medium onions
  • ½ cup of olive oil
  • 1 tbs of finely chopped basil leaves
  • ¼ cup of sugar
  • A pinch of salt
  • 8 oz of bucatini
  • 2 tablespoons of garlic oil
  • A pinch of chili flakes
  • 1 tablespoon of fresh chopped parsley
  • 1 tablespoon of torn basil
  • 2 tablespoons of grated parmesan

 

  1. Strain the can of tomatoes and set the juice aside.
  2. Crush the tomatoes using your hands and set them aside.
  3. Dice the onion and set it aside.
  4. Heat up the olive oil over medium heat and add the onions.
  5. Cook them until they’re translucent and stir in the diced garlic and tomatoes until they’re well combined.
  6. Stir in the sugar and the salt and cook the mixture for 20 minutes until it’s reduced by ⅓. Add half of the reserved tomato juice and bring the mixture to a boil.
  7. Cook the sauce for 20 minutes. Remove the sauce from the heat and stir in the basil. Set the sauce aside.
  8. While the sauce is cooking, follow the directions on the bucatini packaging and cook the bucatini until it’s al dente.
  9. Once the sauce is ready, stir in the pasta and coat it with the sauce.
  10. Stir in the fresh parsley, half of the parmesan, and the torn basil.
  11. Serve with the other half of the freshly grated parmesan.
  12. Enjoy!

Source: La Cucina Italiana

Finally, if you’re looking for something vegetarian friendly that doesn’t require tomatoes, or if you want to cook a light, effortless weeknight lunch or dinner, you’ll adore this bucatini with pecorino recipe from La Cucina Italiana. Although this recipe is simple and requires only five ingredients, bucatini with pecorino packs a lot of flavor and will delight both vegetarians and non-vegetarians alike.

You’ll need:

  • 5 oz of bucatini
  • Garlic to taste
  • Salt to taste
  • Parsley to taste
  • 7 oz of grated aged Pecorino

 

  1. Boil a pot of water and salt it. Add the bucatini and cook until the pasta is al dente.
  2. Meanwhile, chop a handful of parsley and a clove of garlic.
  3. Put the chopped parsley and garlic into a bowl and mix it with the Pecorino.
  4. Set the bowl aside.
  5. When the pasta is done cooking, add about two tablespoons of the pasta water to the cheese and parsley mixture.
  6. Stir the mixture well until creamy.
  7. Once the bucatini is al dente, add the pasta to the bowl with the cheese mixture.
  8. Stir the pasta into the sauce.
  9. Serve immediately and enjoy!

Source: La Cucina Italiana

While each of these options are delicious and a surefire way to give any meal an upgrade, there are countless recipes that you can find that will satisfy every craving under the sun. If you’re in the mood to eat even more veggies in a meal, try Bucatini alla Caruso!  Looking for something a bit more meaty? Try out bucatini bolognese!  If you love cheese and guanciale but don’t want decide between the two, get the best of both worlds by cooking up a bucatini carbonara! No matter what you’re in the mood for, you’ll find plenty of fabulous bucatini options at the Italian Food Online Store.

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