Bucatini Arrabbiata Recipes

BUCATINI ALLA MATRICIANA

Bucatini alla Matriciana image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 medium-sized red onion, peeled and sliced
8 ounces pancetta, cut into small dice
3 tablespoons olive oil
1 1/2 pounds very ripe, fresh tomatoes, chopped; or 1 1/2 pounds canned tomatoes, preferably imported Italian, drained and crushed by hand
1/2 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
1 pound bucatini

Steps:

In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.
Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.
Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorino Romano.

LINGUINE ARRABBIATA

Linguine Arrabbiata image

Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Number Of Ingredients 9

Ingredients

Coarse salt
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3/4 teaspoon red-pepper flakes, plus more for serving (optional)
1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
1 can (8 ounces) tomato sauce
1/2 cup dry white wine
1 pound linguine
grated Parmesan cheese, for serving (optional)

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

BUCATINI ALL'AMATRICIANA

Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories World Cuisine Recipes European Italian

Time 39m

Yield 2

Number Of Ingredients 9

Ingredients

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

BUCATINI ALLA GRICIA

Bucatini alla Gricia image

Pasta alla gricia is one of the oldest and tastiest dishes of Roman cuisine. It was initially considered a "poor man's meal" but is now enjoyed by everyone. A great dish when you have surprise guests to feed and an empty fridge.

Provided by ViolaBuitoni

Categories Main Dish Recipes Pasta

Yield 4

Number Of Ingredients 5

Ingredients

1 (16 ounce) package bucatini pasta
1 tablespoon extra-virgin olive oil
10 ounces guanciale (cured pork cheek), cut into strips
4 tablespoons finely grated Pecorino Romano cheese, or more to taste
freshly ground black pepper to taste

Steps:

Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
Drain bucatini and reserve cooking water.
Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 84.4 g, Cholesterol 55.3 mg, Fat 38.7 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 12.5 g, Sodium 680.2 mg, Sugar 0.1 g

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