Spicy Bucatini Recipes

SPICY BUCATINI PASTA

Steps:

• In 4-quart Dutch oven or 12-inch skillet, heat oil over medium-high heat. Cook parsley, thyme, onion and chile in oil about 3 minutes, stirring frequently, just until onion is soft.
• Stir in bacon. Cook about 8 minutes, stirring occasionally, until bacon is crisp. Drain fat, reserving 2 tablespoons; discard remaining fat.
• Stir vinegar into bacon mixture; cook until evaporated. Stir in tomatoes and reserved bacon fat. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
• Meanwhile, cook and drain pasta as directed on package. Add pasta to tomato mixture. Cook over high heat about 3 minutes, tossing gently, until pasta is evenly coated.

SPICY BUCATINI RECIPE

Steps:

• Bring a large pot of water to a rolling boil. Season generously with salt, it should taste almost as salty a sea water.
• Heat a large skillet to a medium-high heat. Add butter. Let the butter melt and once it starts to brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. It shouldn't be blonde in color, it should be very brown with dark specks.
• Once the butter is brown, turn the heat down to medium and add in the tomatoes and chilies. Toss in the butter. Continue to cook the tomatoes and chilies for about 4-5 minutes until you can see the skin of the tomatoes start to blister.
• When the tomatoes soften, drop the bucatini into the salted, boiling water.
• Turn the heat down to medium low and add in the almonds, garlic, and thyme. Toss with the tomatoes and butter. Cook for 1-2 minutes until the garlic is softened and the almonds are toasted. Add in salt. Toss to combine. Use a wooden spoon to smash a few about 10 of the tomatoes. If the bucatini isn't done cooking, remove from the tomatoes from the heat.
• The bucatini is done cooking when it's just UNDER aldente. We want it to be just under because it will continue to cook when we toss the noodles with the sauce and pasta water. Use tongs to transfer the pasta to the tomatoes and sauce. RESERVE that pasta water! Toss the pasta with the tomatoes, nuts, and chilies. Add pasta water and parm. Toss until parmesan has melted into the sauce. If needed, add a little bit more pasta water to get to desired sauce consistency. Season to taste with salt and pepper. Garnish with more parm.

BUCATINI ALL'AMATRICIANA WITH SPICY SMOKED MOZZARELLA MEATBALLS

Steps:

• For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.
• For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.