Bucatini Arrabbiata
This is my go-to dish for when I am craving a classic Italian pasta dinner. Bucatini Arrabbiata pairs perfectly with a nice glass of red wine and some crusty bread for a cozy night in. Bucatini pasta is very similar to spaghetti noodles but it’s a thicker hollow noodle. Bucatini is by far one of my favorite pasta noodles it’s a bit chewier. When buying your pasta be sure to get a good quality your pasta noodles should have a rough finish and be opaque and not shiny. I typically look for Imported Italian pasta noodles they are a little bit more pricey but it’s worth the extra money. The bucatini is made for the Arrabbiata sauce when you dress your pasta with the velvety sauce it glides on and adheres to the bucatini you even get bits of sauce inside of the noodle.
Equipment
- Large Sauce Pan
- Large Pot
- Emulsion blender or food processor (optional)
- Wooden Spoon
- Sharp knife
Ingredients
- 28 oz canned San Marzano whole peeled tomatoes
- 1 pound Bucatini Imported Italian pasta noodles
- 8-10 fresh basil leaves torn into small pieces
- 8 cloves of garlic chopped
- 1/2 tbsp red pepper flakes add more or less based on your preference
- 1 carrot peeled and cut in half
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup pasta water
- 1 Parmesan rind cut into 3 (1-inch pieces)
- Grated Parmesan Reggiano for topping the pasta
Instructions
- Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to directions on the package. When pasta is done be sure to save ½ cup of the pasta water before draining.
Arrabbiata Sauce:
- In a large saucepan add the olive oil and garlic. Saute over medium-high heat for 2-3 minutes or until the garlic is golden brown. Add in the canned tomatoes, red pepper flakes, carrots, and parmesan rinds.
- Lower the heat to low and simmer the sauce for 20 minutes. While the sauce is simmering break up the tomatoes with the back of a wooden spoon.
- After the sauce simmers remove the carrot pieces and rinds. Add in the basil, butter, and salt and pepper simmering for 2-3 more minutes. Blend the sauce with an emulsion blender or food processor until well blended. If you prefer, a more chunky sauce you can skip this step.
- Add in the ½ cup of pasta water and the bucatini noodles to your sauce and toss well. Top your pasta with grated parmesan cheese and basil.
