Recipes Using Bucatini Pasta

BUCATINI ALL'AMATRICIANA

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.

BUCATINI ALL'AMATRICIANA

Steps:

• Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
• Add the onion to the pan and saute over medium heat for five minutes.
• Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
• Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
• Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

BUCATINI PASTA WITH SHRIMP AND ANCHOVIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
• Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.

BUCATINI CARBONARA

Steps:

• Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
• Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
• Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.

BUCATINI PASTA WITH SAUSAGE AND KALE

Steps:

• Cook the pasta to about 3 minutes shy of al dente according to the package directions. Reserve 2 cups of pasta water then drain the pasta. Drizzle with a smidgen of olive oil to prevent sticking.
• In a large saute pan, over medium heat, add in the olive oil and sausage breaking up the meat.
• When the sausage is mostly cooked add in the garlic and then add the kale.
• Cook for about 10 minutes, until the kale begins so soften.
• Add in the pasta and pasta water. Toss to combine and simmer on low until the pasta is al dente and the pasta water is absorbed. Season to taste with salt and pepper.
• Sprinkle some grated pecorino cheese on top.

HOMEMADE BUCATINI

Steps:

• Beat eggs, olive oil, water, and salt with mixer
• Add 12 ounces of the semolina flour
• Use dough hook to combine
• If the dough is too sticky or wet, add additional semolina flour a little at a time or if it is too dry, add additional water a tiny bit at a time
• Knead the dough with the dough hook for 3-5 minutes, you want a smooth pliable consistency
• Put additional semolina flour on your clean work surface
• Turn out dough from mixer bowl and coat with semolina, knead a bit more until it is smooth and velvety
• Cover tightly with plastic wrap and let sit at room temperature for 1 hour, if you are using right away do not refrigerate
• Spread out all purpose flour on your work surface
• Cut off a 1/2 inch slice from the prepared dough, re-covering the remainder of the dough so it won't dry out as you work, and work the piece of dough until pliable and smooth
• Place the desired pasta plate into the pasta extruder attachment and attach to the mixer
• Place the portion of dough into the extruder and push through, cutting to the desired length and dust with additional flour so it doesn't stick to itself
• Hang or set pasta on a prepared sheet tray to dry
• Prepare water to cook pasta, once boiling add a small handful of salt to the boiling water
• Cook pasta for 2-3 minutes, remember it cooks quickly because it's fresh
• Serve bucatini with your favorite sauce and accompaniments and enjoy

CREAMY CHICKEN BUCATINI WITH BACON

Steps:

• In a large non-stick skillet, cook bacon over medium heat until crispy, about 5 minutes. Transfer bacon to paper towel-lined plate and remove all but 2 tbsp of the fat from the pan. Increase heat to medium high and cook chicken until golden, sprinkling with Italian seasoning, salt and black pepper to taste. Remove chicken from pan and set aside with bacon.
• Add tomato paste to same pan, stirring until deep rich red colour, about 2 minutes. Sprinkle with chili flakes if using. Stir in Campbell’s Cream of Mushroom soup and milk until smooth.
• Stir in bucatini (or any long pasta such as penne or rigatoni), spinach, chicken and bacon and mix until evenly coated. Cook over medium heat until spinach is just wilted and everything is heated through, about 5 minutes.

BUCATINI AL LIMONE

Steps:

• Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
• Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water.
• Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
• Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.