Mucci’s Bucatini

Mucci's Bucatini


Restaurant-level bucatini, at home! A spicy, briney, smokey red sauce clinging to delicious chewy bucatini noodles.
  • 4 ounces diced pancetta
  • 1 lb. ground sausage
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • two 28-ounce cans whole peeled tomatoes (I like San Marzano tomatoes), crushed by hand
  • 1 teaspoon salt
  • 1 teaspoon fresh oregano, minced
  • 1 teaspoon red pepper flakes
  • 1–2 cups chicken broth or water to thin the sauce
  • 2–4 tablespoons butter to tame the heat (if you want)
  • 1 cup sliced pepperoncini (more to taste)
  • Serving
  • 8 ounces bucatini pasta for serving
  • ½ cup pecorino cheese for topping
  1. In a large heavy pot like a Dutch oven, cook the pancetta over medium high heat until very, very browned. You want them to be well-done; browned, almost crispy, and concentrated with flavor. Remove pancetta and set aside; drain oil out of the pan.
  2. In the same pot, brown the Italian sausage until cooked through and crumbled. Remove sausage and set aside, saving a little bit of the oil in the pan.
  3. In the same pot, add the onion and garlic. (Add a bit of olive oil if needed.) Sauté until soft and fragrant. Add tomato paste and sauté for another 2-3 minutes.
  4. Add crushed tomatoes, salt, oregano, and red pepper flakes. Add sausage and pancetta back in to the pot. Cover and simmer for 30 minutes.
  5. Add the broth until desired consistency is reached. Add butter if you want.
  6. Add pepperoncini. Simmer for 5 more minutes until the pepperoncini are very soft but not broken down.
  7. Cook bucatini according to package directions; drain and return to pot. Pour sauce over cooked bucatini and keep over heat for a few minutes to help the sauce and noodles come together.
  8. Top bucatini with pecorino cheese! MWAH. What a moment.

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