bucatini pasta recipe
The Best bucatini pasta recipe
I also appreciate how this recipe is easy to adjust. Swap in extra spinach or mushrooms if you’re feeling adventurous, or keep it simple with just the classic tomato sauce for a lighter version. It’s the kind of dish that feels indulgent but isn’t too far out of the ordinary, making it a great pick for weeknight dinners or when you want something comforting without the fuss. And honestly, the way the sauce clings to the pasta makes it feel like a little celebration every time we eat it.
Classic Bucatini with Garlic Tomato Sauce
A rich, garlicky tomato sauce wrapped around tender bucatini pasta for a comforting, one-pan meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb bucatini pasta
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 1.5 cups whole tomato sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped
👨🍳Directions
-
1
Bring a large pot of salted water to a rolling boil. Add bucatini and cook according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
2
In a skillet, heat olive oil over medium heat. Add red pepper flakes (if using) and sauté for 30 seconds. Add minced garlic and cook until fragrant, about 30 seconds. -
3
Pour in tomato sauce and simmer for 10 minutes. Stir in heavy cream and Parmesan, then simmer for another 5 minutes until slightly thickened. -
4
Toss cooked bucatini into the sauce, adding reserved pasta water as needed to loosen the mixture. Stir in fresh basil just before serving.
🔧Equipment
- Large pot
- Skillet
- Salad spinner or towel
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Bucatini with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Bucatini with Garlic Tomato Sauce
1. What is the best way to cook bucatini for a creamy sauce?
Cook the bucatini in salted water until al dente (about 8–10 minutes), then drain and toss immediately with the sauce. The pasta’s hollow center absorbs the sauce better if it’s not overcooked, so check for firmness with a fork.
2. Can I substitute bucatini with another type of pasta?
Yes, you can use spaghetti or fettuccine, but the texture will differ. Spaghetti will be stiffer and less hollow, while fettuccine may be thicker. For a closer match, try rigatoni or penne.
3. How do I avoid making my bucatini sauce too thick?
Stir in a splash of pasta water while combining the sauce with the cooked pasta. The water helps emulsify the sauce and keeps it silky smooth. Also, reduce the sauce slightly before adding it to the pasta.
4. Should I use heavy cream or milk in the sauce?
Heavy cream adds richness and a richer flavor, but milk works fine for a lighter option. For extra creaminess, stir in a tablespoon of butter at the end. Avoid both if you’re avoiding dairy.
