Bucatini in Sopressata Red Sauce

by Maxine
4 servings
30 min

This recipe takes no longer than 20 minutes to make. You start by cooking the sopressata and eventually making the sauce in it. The combination of the tomato sauce and the flavors the sopressata releases is to die for!

Bucatini pasta began in Rome and is now popular all over the world. It is basically a hollow spaghetti, and SUPER delicious! The first time I actually tried bucatini was on a family trip in Rome!

What kind of wine do you recommend for this recipe?

I would drink a red wine like Malbec or Merlot. I feel a red wine pairs well with the red sauce.

Bucatini in Sopressata Red Sauce
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 pound of bucatini
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 sprigs of rosemary
  • 5 oz of sopressata or salami, diced
  • 1 tablespoon of red pepper flakes
  • 1 tablespoon of pepper
  • 1 28 oz can of san Marzano peeled tomatoes
  • Flakey salt, as desired
  • Parmesan, as desired
  • Fresh basil, for serving

With your hands, crush the tomatoes until your desired thickness. 
Heat the olive oil in a large saucepan and wait to warm up. Add the sopressata and cook until crispy, about 4 minutes. Add the pepper, rosemary and the red pepper flakes for 30 seconds, continuously stirring. Add the onion and garlic, continuously stirring, until soft about 8 minutes. Add the tomatoes, reduce to low heat, for 15-20 minutes, stirring occasionally. Remove the sprigs of rosemary.
Bring a pot of salted water to a boil and cook the pasta according to instructions. Reserve 1/2 cup of pasta water. 
Add the drained pasta and toss well, adding a splash of the reserved pasta cooking water. Remove from the pan and and add the cheese while continuously tossing. Add salt if needed. Serve with basil. 
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