Substitute For Bucatini Pasta Food

BUCATINI ALL'AMATRICIANA

Bucatini All'Amatriciana image

It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.

Provided by Maialino

Categories Pork Rib Pasta Dinner Kid-Friendly Christmas Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 6-8 servings

Number Of Ingredients 7

Ingredients

8 ounces guanciale, cut into 1/4-inch dice
2 teaspoons red-pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juices, chopped
1 1/2 pounds bucatini or spaghetti
Kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups (4 ounces) grated Pecorino Romano

Steps:

Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
Do ahead
The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.

CREAMY BUCATINI WITH SPRING ONIONS AND MINT

Creamy Bucatini With Spring Onions and Mint image

Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And if you can't get spring onions (that is, fresh bunches of onions with their greens still attached, available in late spring and early summer), you can substitute regular onions or a combination of alliums, such as sweet onions, scallions, ramps or leeks.

Provided by Melissa Clark

Categories weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Salt
1 pound bucatini or thick spaghetti
3 tablespoons unsalted butter
1 pound spring onions, thinly sliced, including any nice greens (about 4 cups, see Tip)
1 1/4 cups heavy cream
1 large sprig fresh rosemary
Large pinch of red-pepper flakes
Freshly ground black pepper
1 1/4 cup grated Pecorino Romano
1 teaspoon finely grated lemon zest
1/4 cup chives, finely chopped, more for serving
1/3 cup torn mint leaves, for serving
Chopped pistachio, for serving (or use pine nuts or almonds)

Steps:

Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.

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Penne. Penne is another tube-shaped noodle pasta that differs in the cut angle. It comes from the Italian word that means quill and describes the shape of the pasta.
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