SPICY BUCATINI RECIPE
This Spicy Bucatini Recipe is our ode to the end of summer. We cook cherry tomatoes and spicy fresno chilies in butty brown butter, and then toss it with chewy bucatini noodles, toasted almonds, fresh thyme, and plenty of garlic. A little bit of salty, starchy pasta water and parmesan cheese finish off this irresistibly spicy, nutty summer to fall pasta.
Provided by Nicole
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a rolling boil. Season generously with salt, it should taste almost as salty a sea water.
- Heat a large skillet to a medium-high heat. Add butter. Let the butter melt and once it starts to brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. It shouldn't be blonde in color, it should be very brown with dark specks.
- Once the butter is brown, turn the heat down to medium and add in the tomatoes and chilies. Toss in the butter. Continue to cook the tomatoes and chilies for about 4-5 minutes until you can see the skin of the tomatoes start to blister.
- When the tomatoes soften, drop the bucatini into the salted, boiling water.
- Turn the heat down to medium low and add in the almonds, garlic, and thyme. Toss with the tomatoes and butter. Cook for 1-2 minutes until the garlic is softened and the almonds are toasted. Add in salt. Toss to combine. Use a wooden spoon to smash a few about 10 of the tomatoes. If the bucatini isn't done cooking, remove from the tomatoes from the heat.
- The bucatini is done cooking when it's just UNDER aldente. We want it to be just under because it will continue to cook when we toss the noodles with the sauce and pasta water. Use tongs to transfer the pasta to the tomatoes and sauce. RESERVE that pasta water! Toss the pasta with the tomatoes, nuts, and chilies. Add pasta water and parm. Toss until parmesan has melted into the sauce. If needed, add a little bit more pasta water to get to desired sauce consistency. Season to taste with salt and pepper. Garnish with more parm.
Nutrition Facts : ServingSize 1 serving, Calories 578 kcal, Carbohydrate 75 g, Protein 20 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 518 mg, Fiber 6 g, Sugar 7 g
SPICY BUCATINI PASTA
Have a spicy taste of Italy with a little pasta, tomatoes and bacon.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven or 12-inch skillet, heat oil over medium-high heat. Cook parsley, thyme, onion and chile in oil about 3 minutes, stirring frequently, just until onion is soft.
- Stir in bacon. Cook about 8 minutes, stirring occasionally, until bacon is crisp. Drain fat, reserving 2 tablespoons; discard remaining fat.
- Stir vinegar into bacon mixture; cook until evaporated. Stir in tomatoes and reserved bacon fat. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
- Meanwhile, cook and drain pasta as directed on package. Add pasta to tomato mixture. Cook over high heat about 3 minutes, tossing gently, until pasta is evenly coated.
Nutrition Facts : Calories 380, Carbohydrate 67 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 100 mg
SPICY SHRIMP BUCATINI - BLUE APRON
Simple and full of flavor, classic shrimp bucatini gets a twist from sliced green cabbage, which blends into the thick noodles and adds a hint of contrasting texture. A simple tomato sauce brightened with lemon juice and crushed red pepper brings it all together. Get Cooking!
Provided by TJ Caputo
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Start boiling salted water in big pot for bucatini.
- Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and de-seed the lemon.
- After water is boiling, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
- While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
- While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
- To the pan, add the tomato paste, the juice all 4 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat.
- Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the toasted breadcrumbs. Enjoy!
Nutrition Facts : Calories 541.9, Fat 4, SaturatedFat 0.7, Cholesterol 178.6, Sodium 1087.5, Carbohydrate 91.1, Fiber 7.9, Sugar 9.8, Protein 35.5
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