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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.

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  1. I think I have seen it paired with amatriciana sauce.

    1. 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. Bucatini is also used in Pasta con le Sarde.

        4 Replies
        1. re: roxlet

          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

            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

              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

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

          3. Amatriciana

            3 Replies
            1. re: Dirtywextraolives

              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

                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

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

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

                8 Replies
                1. re: greygarious

                  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

                    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

                      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

                        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

                          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

                            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

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

                    2. re: greygarious

                      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.