Here’s simple steps to Cook a Superb Calabrian Style Bucatini. Bucatini, also known as perciatelli, is a thick pasta that looks like a spaghetti that has a hole running through the center. If you want this dish to be authentic, you have to choose a bucatini that is egg-free because Calabria pasta is traditionally made egg-free. Now, it’s your time to make this one of a kind recipe from me!
- 1 lb. bucatini
- 4 oz. prosciutto – chopped
- ½ tsp dried chili flakes
- 1 can (28 oz.) crushed tomatoes
- 4 tbsp. olive oil
- ½ cup onion – chopped
- 2 garlic cloves – diced
- 1 bunch fresh parsley – chopped
- 1 bunch basil – torn
- caciocavallo or romano cheese – grated
- pinch kosher salt – or to taste
- freshly grated pepper -to taste
- Cook pasta according to the package directions until it’s al dente.
- Meanwhile in a large skillet, combine olive oil, garlic, onion and red chili flakes. Cook on medium heat for a few minutes.
- Add the prosciutto and cook for 5 minutes while stirring well to coat.
- Add the tomatoes and bring to a boil. Reduce the heat and let it simmer for 30 minutes. Stir in half of the parsley.
- When the pasta is cooked, reserve 2 cups of the pasta water. Drain the pasta and quickly add it with some of the reserved water to the skillet.
- Stir in the remaining parsley, basil, salt and pepper.
- Cook the pasta in the skillet by constant slow stirring until the water has evaporated. If the pasta looks too dry, add a little more water until you get a consistency you like.
- Stir in the cheese and ladle into bowls. Of course, pass more cheese. Enjoy!
On Sundays when our family comes over, some form of pasta is always on the menu. Bucatini is a fun one to serve when the little grandchildren are with us. Of course, bibs and a warm wash cloth are handy to have near-by!