Bucatini with Spicy Calabrese Sauce

Ingredients

• 350g (12 oz) bucatini pasta 350g (12 oz) bucatini pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 Calabrian chili peppers, finely chopped 2 Calabrian chili peppers, finely chopped
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon red wine vinegar 1 teaspoon red wine vinegar
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Grated Pecorino Romano cheese, for serving Grated Pecorino Romano cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Cook the bucatini pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped Calabrian chili peppers. Sauté for 1-2 minutes until fragrant.
3. 3.
   Add the crushed tomatoes and tomato paste to the skillet. Stir well to combine. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
4. 4.
   Stir in the red wine vinegar and season with salt and black pepper to taste.
5. 5.
   Add the cooked bucatini pasta to the skillet and toss until well coated in the spicy tomato sauce.
6. 6.
   Serve the Bucatini alla calabrese hot, garnished with grated Pecorino Romano cheese and fresh basil leaves.

Treat your ingredients with care...

• Calabrian chili peppers — Handle with caution as they can be very spicy. Adjust the amount according to your heat preference.
• Bucatini pasta — Cook the pasta until al dente to ensure it retains its chewy texture.

Tips & Tricks

• For an extra kick of heat, add a pinch of crushed red pepper flakes to the sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the sauce before adding the pasta.
• Serve the Bucatini alla calabrese with a side of crusty bread to mop up the delicious sauce.
• If you can't find Calabrian chili peppers, you can substitute with crushed red pepper flakes.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Bucatini alla calabrese hot, garnished with grated Pecorino Romano cheese and fresh basil leaves. Accompany it with a side of crusty bread to complete the meal.

Presentation advice

Plate the Bucatini alla calabrese by twirling a generous portion of pasta onto each plate. Sprinkle grated Pecorino Romano cheese over the top and garnish with fresh basil leaves for a pop of color. Serve it on rustic Italian-style plates for an authentic touch.