Restaurant-level bucatini, at home! A spicy, briney, smokey red sauce clinging to delicious chewy bucatini noodles. Inspired by Mucci’s Italian in St. Paul, MN.
Note: This makes 8 servings of sauce. See notes below recipe for more details.
- 4 ounces diced pancetta
- 1 lb. ground sausage
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- two 28-ounce cans whole peeled tomatoes (I like San Marzano tomatoes), crushed by hand
- 1 teaspoon salt
- 1 teaspoon fresh oregano, minced
- 1 teaspoon red pepper flakes
- 1–2 cups chicken broth or water to thin the sauce
- 2–4 tablespoons butter to tame the heat (if you want)
- 1 cup sliced pepperoncini (more to taste)
- 8 ounces bucatini pasta for serving
- 1/2 cup pecorino cheese for topping
- In a large heavy pot like a Dutch oven, cook the pancetta over medium high heat until very, very browned. You want them to be well-done; browned, almost crispy, and concentrated with flavor. Remove pancetta and set aside; drain oil out of the pan.
- In the same pot, brown the Italian sausage until cooked through and crumbled. Remove sausage and set aside, saving a little bit of the oil in the pan.
- In the same pot, add the onion and garlic. (Add a bit of olive oil if needed.) Sauté until soft and fragrant. Add tomato paste and sauté for another 2-3 minutes.
- Add crushed tomatoes, salt, oregano, and red pepper flakes. Add sausage and pancetta back in to the pot. Cover and simmer for 30 minutes.
- Add the broth until desired consistency is reached. Add butter if you want.
- Add pepperoncini. Simmer for 5 more minutes until the pepperoncini are very soft but not broken down.
- Cook bucatini according to package directions; drain and return to pot. Pour sauce over cooked bucatini and keep over heat for a few minutes to help the sauce and noodles come together.
- Top bucatini with pecorino cheese! MWAH. What a moment.
This amount of sauce is good for an entire package of bucatini (8 servings). However, I find that we rarely cook a full package of bucatini. I usually use about half of the sauce for half a package of bucatini (about 4 servings). The rest of the sauce will freeze well or keep in the fridge for several days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: bucatini recipe, Mucci's Italian, pasta recipe, spicy pasta recipe