Bucatini Alla Lipari Bucatini With Nut Pesto And Tomato Sauce Recipes

BUCATINI ALL'AMATRICIANA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
• Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

BUCATINI ALLA LIPARI (BUCATINI WITH NUT PESTO AND TOMATO SAUCE

Steps:

• For tomato sauce: Heat oil and saute onion until translucent.
• Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon.
• Season with salt and pepper to taste.
• Simmer uncovered until most of the juices have evaporated, 20-30 minutes.
• For pesto: In a food processor or blender, combine garlic, hot pepper flakes, olive oil, nuts and mint.
• Pulse to make a coarse paste.
• Season with black pepper to taste and set aside.
• For pasta: Bring a large pot of lightly salted water to boil.
• Add bucatini and cook until al dente (or according to package directions).
• Set aside 1/2 cup pasta water and drain pasta.
• Return pasta to the pot and add pesto and tomato sauce.
• Toss well to coat, adding reserved water as needed to thin sauce.
• Garnish with fresh mint and serve with pecorino cheese passed separately.

BUCATINI CACIO E PEPE

Steps:

• Cook bucatini until 'al dente' in salted water. Reserve at least 1 cup of pasta water.
• Grate 1 1/2 cups of Pecorino Romano cheese.
• Heat a large pan on medium heat and cook 3 tsp of pepper in 1 Tbsp of olive oil for 1-2 minutes. Add 1 cup of pasta water to the pan and cook for 1 more minute.
• Add the bucatini to the pan and stir to coat. After 1 minute of cooking, turn off the heat to the pan.
• Add the cheese slowly and stir to combine. Mix in a fast motion to create a creamy sauce that thoroughly coats the pasta. If too dry add 1 Tbsp of pasta water at a time to create the perfect creamy consistency.
• Taste test and adjust salt if required. Serve immediately with more pepper and Pecorino Romano. Enjoy!

BUCATINI ALL'AMATRICIANA RECIPE

Steps:

• Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
• Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
• Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
• In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
• Adjust the seasonings with salt and pepper and serve.