CLASSIC AMATRICIANA BUCATINI
This southern Italian dish is made with just five ingredients - just use the best tomatoes and bacon you can find
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.
- Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat - the fat will slowly melt and the bacon will cook. Add the whole chillies (don't worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
- Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.
Nutrition Facts : Calories 747 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 3.47 milligram of sodium
PASTA BUCATINI WITH BACON SAUCE AND MEATBALLS
Make and share this Pasta Bucatini With Bacon Sauce and Meatballs recipe from Food.com.
Provided by Paulas Pleasers
Categories One Dish Meal
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Directions.
- For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
- For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the ground turkey, sausage, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
- Cook the bucatini according to the package directions.
- Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.
Nutrition Facts : Calories 664.9, Fat 29.9, SaturatedFat 10.2, Cholesterol 147.7, Sodium 1019.2, Carbohydrate 55.1, Fiber 2.9, Sugar 3.6, Protein 42
BUCATINI WITH ONION, BACON, AND TOMATO
Steps:
- Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
- Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
- Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they're softened and the water is nearly evaporated.
- Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
- Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they're rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden-adjust the heat so nothing burns.
- Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of "slosh" water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta. (If you're pressed for time, concentrate the sauce at a boil, stirring frequently.)
- When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini. (If you prefer, prepare the sauce ahead of time. Stop cooking when nearly thickened and let it cool. Return it to the simmer as your pasta cooks.)
- With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don't break, and fanning them out so they don't stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
- Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning-keep in mind that the Pecorino Romano will add salt.
- When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
- Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.
BEEF, BACON AND ONION SAUCE WITH BUCATINI
One recipe for Beef and Tomato Base makes enough for this Beef, Onion and Bacon Sauce with Bucatini recipe as well as the Beef Picadillo later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the EVOO in a large skillet over medium to medium-high heat. Add the guanciale, and cook to render the fat, 2 to 3 minutes. Season with black pepper, and then add the garlic, onions and bay leaf and cook until the onions are soft and sweet but not brown. Add the wine and reduce by half, then add the Beef and Tomato Base. Cool and store for a make-ahead meal.
- When ready to serve, reheat over medium heat and remove the bay leaf before serving.
- Bring a large pot of salted water to a boil for the bucatini, and cook the pasta to al dente. Reserve a cup of the starchy cooking liquids. Drain the pasta, and return it to the pot with the butter and half of the reheated sauce. Toss with the cheese to combine, and serve in shallow bowls. Top with additional sauce and cheese.
- Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.
BUCATINI WITH BACON AND PECORINO CHEESE
Make and share this Bucatini With Bacon and Pecorino Cheese recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 3 quarts lightly salted water to boil in large pot.
- Add bucatini and cook according to package directions until just tender but firm to the bite (al dente).
- Meanwhile, add olive oil to saute pan large enough to hold pasta later on.
- Over moderately high heat, saute bacon until browned and nearly crisp.
- Drain off all but 2 tablespoons fat.
- Quickly drain pasta, leaving few drops of water clinging to strands and add to saute pan.
- Using 2 forks, toss pasta with bacon.
- Add parsley, lemon zest and cheese and toss again.
- Cover and let rest 1 minute on very low heat to allow pasta to absorb flavors.
- Serve immediately in warm bowls with grindings of black pepper to taste.
Nutrition Facts : Calories 758.8, Fat 31.9, SaturatedFat 12, Cholesterol 58.4, Sodium 701.9, Carbohydrate 86.8, Fiber 3.9, Sugar 2.3, Protein 28.9
BUCATINI PASTA WITH BACON & MUSHROOMS
Get ready for the flavor awards when you serve Bucatini Pasta with Bacon & Mushrooms. It's fast, too. Our Bucatini Pasta with Bacon takes just 20 minutes.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings; cook and stir 1 min. Add mushrooms and tomatoes; stir. Cook 5 min., stirring occasionally. Stir in pasta sauce; cook on low heat 2 to 3 min. or until heated through, stirring frequently.
- Drain pasta. Add to ingredients in skillet; mix well. Top with parsley and cheese.
Nutrition Facts : Calories 600, Fat 31 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1890 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 46 g
More about "bucatini recipes with bacon"
BACON AND PEA BUCATINI | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Add pancetta or bacon and render 2-3 minutes; add onions and garlic, season with salt and pepper and stir 2-3 minutes more
BUCATINI WITH TOMATO, BACON AND ONION SAUCE
From greatesttomatoesfromeurope.com
EGGS AND BACON BUCATINI | BETTER HOMES & GARDENS
From bhg.com
10 BEST BUCATINI PASTA RECIPES | YUMMLY
From yummly.com
BUCATINI ALL'AMATRICIANA RECIPE | BON APPéTIT
From bonappetit.com
CREAMY CHICKEN BUCATINI WITH BACON RECIPE - COOK …
From cookwithcampbells.ca
20 RECIPES FOR BUCATINI PASTA - LA CUCINA ITALIANA
From lacucinaitaliana.com
BUCATINI WITH SPINACH, BACON, CREAMY PARMESAN SAUCE
From juliasalbum.com
BUCATINI WITH BACON SAUCE AND ITALIAN MEATBALLS
From dewigmeats.com
RECIPES FOR BUCATINI - BUCATINI WITH TOMATO AND BACON
From esquire.com
BUCATINI WITH CREAMY BACON AND ONION SAUCE | RACHAEL RAY
From rachaelrayshow.com
A LEMONY BUCATINI RECIPE WITH BACON AND CAULIFLOWER THAT’S PANTRY ...
From washingtonpost.com
BUCATINI WITH BACON SAUCE AND MEATBALLS | RECIPE | FOOD NETWORK …
From pinterest.com
FRESH BUCATINI WITH CRISPY BACON - WECO HOSPITALITY
From wecohospitality.com
BUCATINI ALLA CARBONARA WITH GRILLED CORN, BACON, & BASIL
From williamsfoodequipment.com
BUCATINI CARBONARA WITH BACON & PEAS - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
BUCATINI WITH BACON SAUCE AND MEATBALLS - LUNCH RECIPES
From fooddiez.com
BUCATINI AMATRICIANA - SIMPLY DELICIOUS
From simply-delicious-food.com
BUCATINI PASTA RECIPES AND COOKING WITH BUCATINI PASTA
From fooddiez.com
BUCATINI WITH BACON CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BUCATINI WITH BACON SAUCE AND MEATBALLS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
BUCATINI WITH BACON CREAM SAUCE RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
BUCATINI AMATRICIANA WITH BACON - GLOBAL CHEF ENTERPRISES
From catcora.com
30-MINUTE AUTHENTIC BUCATINI ALL'AMATRICIANA - BOWL OF DELICIOUS
From bowlofdelicious.com
BUCATINI WITH BACON CREAM SAUCE - GREATIST
From greatist.com
BUCATINI ALL'AMATRICIANA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BUCATINI ALL'AMATRICIANA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BUCATINI PASTA WITH SHREDDED BROCCOLI, CRISPY BACON AND LEMON
From simmerandsauce.com
FRESH BUCATINI WITH CRISPY BACON - WECO HOSPITALITY
From wecohospitality.com
BUCATINI ALL'AMATRICIANA SAUCE - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
BUCATINI WITH PANCETTA, TOMATO, AND ONION RECIPE | PBS FOOD
From pbs.org
CREAMY ARTICHOKE AND BACON BUCATINI - DELALLO
From delallo.com
BEST BUCATINI A LA CLAMS CASINO RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BUCATINI WITH CREAMY BACON AND ONION SAUCE | RACHAEL RAY RECIPE ...
From rachaelray.com
MISO BUCATINI WITH MUSHROOM BACON — FOODWITHLIZ
From foodwithliz.com
BUCATINI CARBONARA RECIPE - LINTON HOPKINS | FOOD & WINE
From foodandwine.com
LEMONY BUCATINI WITH CAULIFLOWER AND BACON - WASHINGTON POST
From washingtonpost.com
BUCATINI CARBONARA - COOKING FOR KEEPS
From cookingforkeeps.com
You'll also love