HOME > Chowhound > Home Cooking >


cresyd Dec 2, 2012 03:36 AM

On a whim, I bought a box of bucatini and now want to know what are the best kinds of sauces/dishes to use with this kind of pasta.

  1. Click to Upload a photo (10 MB limit)
  1. melpy RE: cresyd Dec 2, 2012 04:24 AM

    I think I have seen it paired with amatriciana sauce.

    1. m
      MonMauler RE: cresyd Dec 2, 2012 06:01 AM

      It's good with the amatriciana sauce, as indicated above. But, I love bucatini with a good anchovy sauce. It's quick, easy, and cheap...

      1. roxlet RE: cresyd Dec 2, 2012 06:15 AM

        Bucatini is also used in Pasta con le Sarde.

        4 Replies
        1. re: roxlet
          scunge RE: roxlet Dec 2, 2012 12:56 PM

          As well as most any fish with fennel (dried or fresh ) capers,olives and some tomato. It happens to be one of my favorite for fin fish including calamari . This past Summer I enjoyed Bucatini with Sea bass Striped bass,Bluefish, as well as Sword fish .

          1. re: scunge
            e_bone RE: scunge Dec 3, 2012 04:23 AM

            Interesting- I was inspired by cresyd's post about noodles so I bought a box of deCecco perciatelli yesterday. I roasted salmon with 3 cloves of chopped garlic, lemon zest, cherry tomatoes and lemon juice until med rare. I broke it apart into the cooked noodles and added olive oil, parsley, basil and served it with lots of romano on top.

            It's a stolen idea from a friend who used to work in a great Italian restaurant in SF's marina district (Cafe Adriana I think it was called?). I believe he said they frequently had it (with tuna) as staff meal.

            1. re: e_bone
              scunge RE: e_bone Dec 3, 2012 10:27 AM

              We traditionally would forgo any cheese, but would top with toasted breadcrumbs instead pronounced moo-dee-ga .That was when we had fish and macaroni .

          2. re: roxlet
            fame da lupo RE: roxlet Dec 3, 2012 10:47 PM

            Pasta with Sardinian women? Now, I'm curious...

          3. d
            Dirtywextraolives RE: cresyd Dec 2, 2012 07:42 AM


            3 Replies
            1. re: Dirtywextraolives
              thimes RE: Dirtywextraolives Dec 2, 2012 07:48 AM

              I love it with my carbonara.

              It is one of my favorite noodles.

              As with any noodle, you can of course use it with anything. But I like this one best with sauces that aren't so heavy that they "mask" the noodle. That said, the last time I made it I paired it with my bolognese - which you could hardly describe as "light". But yummmm.

              I am also very much an al dente person (Italian al dente, not american al dente and there is a difference). But I find if I "undercook" this noodle too much it stays too stiff, won't roll around a fork, and becomes comical to eat. But still lovely if you're not on a date ;)

              1. re: thimes
                Dirtywextraolives RE: thimes Dec 2, 2012 08:58 PM

                Me too. And you're right about the al dente. We had pasta (not bucatini, but conchiglione) at a restaurant recently and it was perfectly cooked.....and made me realize how much I over cook my noodles at home!

              2. re: Dirtywextraolives
                fame da lupo RE: Dirtywextraolives Dec 3, 2012 10:50 PM

                Ding ding. I associate bucatini with Rome/Lazio and its sauces.

              3. greygarious RE: cresyd Dec 2, 2012 07:43 AM

                It's meant for thinner sauces, like clam sauce. Thick ones won't run inside the narrow tubulat strands.

                8 Replies
                1. re: greygarious
                  roxlet RE: greygarious Dec 2, 2012 10:02 AM

                  I think it's unlikely, no matter how thin the sauce, that it will run inside the hole. I've never seen it, and I think the pasta would have to be pretty mushy for that to happen...

                  1. re: roxlet
                    greygarious RE: roxlet Dec 3, 2012 08:18 AM

                    On more than one Italian cooking show, it has been stated that the hollow pastas were created so the sauce would enter the tube, and mentioning that the hollow strands are made for thin sauces.

                    1. re: greygarious
                      roxlet RE: greygarious Dec 3, 2012 09:34 AM

                      But the holes in bucatini and in perciatelli are teeny. I don't think you could get water to flow through there. I agree that pasta like ziti and shells, etc. do hold the sauce, but these two seem quite different to me.

                      1. re: roxlet
                        greygarious RE: roxlet Dec 3, 2012 10:00 AM

                        How well it works, I couldn't say, but why would they have bothered making a hollow strand pasta if they didn't intend for the sauce to flow into it? They could have just stuck with spaghetti and linguine.

                        1. re: greygarious
                          roxlet RE: greygarious Dec 3, 2012 10:56 AM

                          I believe the reason is that if they didn't put a hole in the middle, it would be too dense a pasta. It's the way to make a thicker spaghetti without making it really heavy.

                          1. re: roxlet
                            cresyd RE: roxlet Dec 3, 2012 10:45 PM

                            Ah - that makes sense....also probably to ensure that the pasta has the ability to cook properly throughout as opposed to soft on the outside/hard on the inside.

                        2. re: roxlet
                          fame da lupo RE: roxlet Dec 3, 2012 10:51 PM

                          Yeah, once I had a little too much vino and dried to breath through the bucatino tube. Tough going!

                    2. re: greygarious
                      mbfant RE: greygarious Jan 10, 2013 12:00 PM

                      Roxlet is absolutely right. No way does the sauce go inside the tiny hole of factory made bucatini, although even Italian food scholars have made the same mistake. The hole serves to help cook the pasta evenly.

                      The original bucatini were hand-rolled on a ferretto -- a metal rod -- to create a tubular pasta with a thin hole, but nowhere near as thin as in the bucatini we buy in stores today.

                      Amatriciana is the most traditional sauce, but sardines are a close second.

                    3. The Professor RE: cresyd Dec 2, 2012 08:20 AM

                      LOVE Bucatini with white clam sauce.

                      1. e_bone RE: cresyd Dec 2, 2012 08:26 AM

                        Also remember to poke around for recipes based on perciatelli as they are the same noodle.

                        1 Reply
                        1. re: e_bone
                          Dirtywextraolives RE: e_bone Dec 2, 2012 08:59 PM

                          Yes, perciatelli is the same.

                        2. s
                          smtucker RE: cresyd Dec 2, 2012 01:15 PM

                          I make a braised duck ragu which is served with bucatini. It is in the Molly Stevens "All About Braising."

                          1. mudcat RE: cresyd Dec 2, 2012 01:16 PM

                            Bucatani was the pasta for baked macaroni (mac and cheese) in our hosehold. Us kids would use it as drinking straws for milk or whatever. I like it with pretty much any sauce but prefer it with just oil, garlic, fresh shaved cheese and some minced anchovies atop.

                            2 Replies
                            1. re: mudcat
                              cheesecake17 RE: mudcat Dec 2, 2012 04:38 PM

                              I like it baked also, with tomato sauce, till the top is crispy.

                              Also, with vodka sauce and A LOT of Parmesan!

                              1. re: mudcat
                                greygarious RE: mudcat Dec 3, 2012 08:20 AM

                                It's another one of those terms that is applied to differing forms of pasta. Around here (northeast US), the long hollow strands that are wide enough to be used as straws are called macaroni (as distinguished from elbow macaroni, which is short and curved). Bucatini are much narrower. Uncooked, they are roughly the diameter of uncooked spaghetti. You'd need the suction of a Dyson to pull milk through them!

                              2. TorontoJo RE: cresyd Dec 2, 2012 01:42 PM

                                Marcella Hazan's simple tomato sauce (just tomatoes, butter, onion, salt) calls for bucatini. It's a delicious combination.

                                1. m
                                  mcookie RE: cresyd Dec 3, 2012 02:25 PM

                                  a simple amatriciana. I love bucatini!!

                                  1. Fowler RE: cresyd Jan 10, 2013 08:28 AM

                                    I always use bucatini in my Cacio e Pepe.

                                    1. c
                                      ChiliDude RE: cresyd Jan 10, 2013 11:26 AM

                                      Keep it simple. Find a good vodka sauce as the condimento for the pasta.

                                      Buon appetito! In bocca al lupo (Good Luck)!

                                      1. w
                                        wyogal RE: cresyd Jan 10, 2013 12:03 PM

                                        Hmmmmm, interesting replies. I had some, we love it, looked up some recipes, lots of fish stuff. But, in our house, we like a sausage/tomato sauce, I like the way the pasta can hold a heavy sauce. I know, it's probably not correct at all, but we like it. I'll have to try some of these other suggestions!

                                        1. q
                                          Quintious RE: cresyd Jan 10, 2013 07:45 PM

                                          If you go to the Cooking Channel's website and look up Michael Chiarello's show (Easy Entertaining, I think it used to be called?) he had an awesome one he did with bucatini, pancetta, and a fresh red sauce.

                                          Show Hidden Posts