Creamy Tomato Bucatini (Edit recipe)

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Often times, Bucatini is served up with chunky, meaty sauces. There's this illusion that creamy sauces won't stick. The secret is to STOP adding oil to your pasta water! Your dreamy sauce will stick to starchy pasta. That's all it takes! I made a tomato vegetable sauce that I blended up with heavy cream. I finished the bucatini in the sauce and folded in parsley, pesto, and grana padano to round it out. So saucy and dreamy.

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Original recipe

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

21

Serves: 4

Ingredients

454 grams Bucatini Pasta
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Peperoncini Peppers, in chili oil
3 cloves Garlic, crushed
1 whole Yellow Onion, diced
1 whole Red Bell Pepper, diced
1 whole Carrots, peeled & diced
2 whole Celery, diced
1 Tbsp Tomato Paste
1 cup White Wine, I used a local Ontario Pinot Grigio
796 ml San Marzano Peeled Tomatoes, Canned
5 pieces Basil, Fresh, small handful
.5 cup Heavy Whipping Cream, Room Temperature
.5 cup Grana Padano Cheese, finely shredded
3 Tbsp Parsley, chopped
0.5 tsp Himalayan Pink Salt, See Recipe. More to Taste
1 whole Black Peppercorns, Ground Fresh, To Taste

Garnish

1 whole Basil, Fresh
1 whole Parsley, chopped for garnish
1 whole Grana Padano Cheese, finely shredded for garnish

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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, and garlic, in a large stainless skillet set to just below medium. Once heated, let everything sizzle together for about a minute before adding the onion, pepper, carrot, celery, and a generous hit of both salt & pepper. Stir occasionally to ensure your veggies don't char, reducing your temp if needed. Cook for about 10 - 12 minutes until the veggies are cooked down nicely. Pour in your wine, season with another good pinch of salt, and let the wine simmer until mostly reduced. This will take 5 - 7 minutes approximately. Once the wine has cooked off, add your tomatoes, rinse out the can 1/3 of the way with water, swishing it around to lift all the tomato remnants & pour that in your skillet. Smash up the tomatoes a bit in the skillet as you wait for the sauce to start coming to a low boil. Once the sauce starts bubbling pretty rapidly, reduce the heat to a simmer and stir in the 1/2 tsp. salt & fresh basil. Cover for 30 minutes.
Bring a large pot of cold, generously salted water to a boil. Once boiled, leave covered until your sauce is blended.
Once the sauce is finished, carefully transfer it to a heat safe blender ( I use my Vitamix) and add the cream. Blend until smooth. Alternately, add the cream to the skillet and use an Immersion blender. Now, you will not need all of the sauce for this recipe. I used about half of it and packed the other half in an airtight container. It can be refrigerated for about 5 days. Return the sauce to the skillet and leave covered until the bucatini is finished.
Cook your bucatini in the boiling water until almost perfectly al dente according to package directions. Transfer your bucatini directly from the boiling water to your skillet of sauce. Start tossing to combine the pasta in the sauce. At this point, you have reserved sauce if you think you need some more! Once it's combined, let the bucatini skillet simmer until your bucatini is perfectly cooked.
Turn off the heat and add the parsley, pesto, grana padano, and a ladle of pasta water. Start tossing until everything is combined in the skillet. Cover and set aside for 5 minutes. Taste and adjust your salt at this point if needed.
Serve your bucatini garnished with heaps of finely shredded grana padano, fresh parsley, and some gorgeous basil. ENJOY!
Any leftover pasta can be refrigerated in an airtight container for 4 - 5 days.

Notes

If you have leftovers packed in the fridge, I suggest reheating in a pot on the stove top with some liquid to help the sauce loosen up again.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	930
Fat:	40 g
Carbohydrates:	115 g
Protein:	36 g
Cholesterol:	93 g
Sodium:	1093 mg
Fiber:	8 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.