Bucatini Recipe - Red Wine Garlic Bucatini Pasta Recipe (2024)

FAQs

How long do you cook bucatini pasta for? ›

To cook dried or fresh bucatini pasta, bring a large pot of water to boil and add salt to taste. For dried bucatini, add the pasta to the boiling water and stir. Cook for 8 to 12 minutes depending on the brand of pasta and the desired doneness, stirring occasionally to keep the strands from sticking together.

It's the ultimate delivery vehicle for velvety pasta sauces like cacio e pepe or carbonara. That hollow center gives you more sauce with each bite, and around here, we subscribe to the “More Sauce, More Life” lifestyle. Carbonara was made for bucatini...

Bucatini is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1⁄8 in) diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines.

The alcohol present in wine actually triggers the release of flavor molecules in the sauce, making every ingredient the wine contacts taste even better. The red wine will also dissolve fats, empowering the sauce ingredients to release nuanced flavors.

Don't Break the Pasta

Let the ends stick out until the submerged sections soften, about 1 minute. Then stir to bend the pasta and push it underwater. You don't want short strands. Pasta should be long enough to twirl around your fork.

''In Italy it is customary to first place the pasta in a bowl or on a plate,'' Mr. Giovanetti said. ''You then spoon the sauce on top and finally cheese, if you use it at all. You use your fork and spoon to toss the pasta with sauce and cheese, and you then eat it with your fork alone.

Bucatini is similar to spaghetti except for its hollow core. Tradition has it that this enables pasta sauce to coat both the outside and the inside of the noodle. Chefs, tired of serving the same pasta cuts available in local supermarkets, embraced bucatini for being unique (but not too unique).

I had confirmed that the bucatini shortage was real and understood that the bucatini shortage was a combination of factors: the pandemic's pasta demand, how hard it is to make bucatini because of its hole, De Cecco's strange and untimely barring from the U.S. border.

Bucatini, coming from the word bucato meaning "pierced" in Italian, is a long spaghetti with a hole in the middle. It is a very famous shape from Rome to Sicily. Traditionally served with Amatriciana Tomato Sauce or con le Sarde in Sicily (with sardines and wild fennel).

When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow.

How much bucatini per person? ›

Measuring Pasta

When you cook pasta, 2 ounces (56 g) of dry pasta per person is a good rule of thumb to follow.

The acidity of the wine will instead be very useful if you want to give a sour, astringent flavor to the dish. This is the reason why in Italian cuisine it is not common to add wine to a tomato sauce, where the tomato already has a strong acidity.

Red wine gives the sauce added richness and robustness, while white wine imparts a fruity flavor. Incorporate the wine early in the cooking process, just after the vegetables have softened. Then, let the wine cook down and reduce almost all the way.

As great as wine can be in adding a touch of acidic complexity to dishes and deepening tastes, too much of anything may not be ideal. While the right amount of wine can transform an average dish into something extraordinary, an extra pour can push recipes below subpar classifications.

Most dried pasta cooks in about 10 mins – a few minutes less and it will be chalky and tough, a few minutes more and you'll end up with a slimy mush.

For authentic "al dente" pasta, boil uncovered, stirring occasionally for 7 minutes. For more tender pasta, boil an additional 1 minute.

However, the origin of the hole most probably lies in the original method of making this type of pasta by hand with a rush or a thin rod known as a ferretto. A small piece of pasta dough was rolled and stretched around the ferretto which was then withdrawn, leaving a hole inside the length of the piece of pasta.