Bucatini Mozza Skillet (Edit recipe)

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Growing up, my Mom's Mozzarella Sketti Skillet was a fave in our household, although she never made enough lol. I've made it a few different ways, but this time, I decided to give it a bucatini twist. I cooked the bucatini in a simple Beyond Meat tomato sauce featuring garlic, good wine, Italian tomatoes, and herbs / seasonings, and finished it with heaps of melty, stringy pizza mozz. One pot skillets for the win!

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

18

Serves: 4

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Pepperoncinis, Packed In Chili Oil
3 cloves Garlic, crushed & minced
.5 tsp Oregano, Dried
1 whole Yellow Onion, diced
1 whole Orange Bell Pepper, diced
340 grams Plant-Based Ground Beef - Beyond Meat
1 Tbsp Tomato Paste
2 Tbsp Sun Dried Tomato Pesto (click for recipe), store bought, optional
1 cup White Wine, I used Pinot Grigio
1.5 cups Tomato, Grape, halved
5 pieces Basil, Fresh, A small handful of leaves torn up
796 ml San Marzano Peeled Tomatoes, Canned
2 cups Water
227 grams Bucatini Pasta, dry
1.5 cups Mozzarella, Pizza Mozz, shredded
.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, pepperoncini, garlic, and oregano, in a large, deep enough skillet to accommodate this recipe, and set the heat to just below medium. Once heated, let everything sizzle up together for a minute, stirring often. Add the onion, bell pepper, and a generous hit of both salt & pepper. Let the veggies cook 6 - 7 minutes, stirring as needed. Make a well in the center of the pan and drop in the Beyond Beef. Let the beef start browning as you break it up in the smaller crumbles, about 5 minutes. Season with a good pinch of salt, stir, and continue to cook another couple of minutes. If you notice excessive browning, reduce your temp a touch!
Make another well and drop in the pesto and tomato paste. Let them have a minute of sizzling in the center of the pan before stirring everything together and continuing to cook for 2 more minutes. Pour in the wine and add the grape tomatoes, fresh basil, and another good hit of salt. Stir everything together and let the wine simmer down for 6 - 7 minutes, or until reduced significantly.
Pour in the tomatoes and use the two cups of water to rinse out the can of tomatoes, pulling any tomatoes / pulp from the can. Pour this in to the skillet as well. Bring this to a boil and once boiled, season with 1/2 tsp. salt and drop in your bucatini pasta, doing your best to submerge it in the liquids. Don't worry if it looks crowded, it will reduce and the noodles will become softer for stirring purposes. Reduce the heat slightly and let the skillet simmer away with a tilted lid for 20 - 25 minutes. Check on the skillet a few times and once the pasta is malleable, make sure to start stirring that skillet around, keeping things from sticking to the bottom. Remove the titled lid after your 20 minutes. After about 30 - 35 minutes total, the pasta should be perfectly al dente / tender. Make sure you're tasting it after about 25 mins to monitor the pasta cook time, Don't let it over cook!!
Turn off the heat and fold in the mozzarella until cheesy and combined. Taste and adjust your salt / pepper at this time. Cover the skillet for 5 mins before garnishing with some freshly chopped parsley.
Serve your portions up and garnish with finely shredded grana padano and fresh basil / parsley. ENJOY!
Leftovers will keep refrigerated for 4 days in an airtight container.

Notes

I just happened to have an open jar of red pesto in my fridge that I decided to toss in. You could swap any pesto you have in your fridge or even omit it if needed.
Garnish - Fresh Basil, Fresh Parsley, Grana Padano

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	841
Fat:	43 g
Carbohydrates:	85 g
Protein:	41 g
Cholesterol:	63 g
Sodium:	709 mg
Fiber:	6 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.