Bucatini with Smoky Tomato Sauce
Vegetarian bucatini tossed with canned crushed tomatoes, yellow onion, garlic, and smoked paprika for deep smoky flavor without meat.
- bucatini
- budget-friendly
- comfort food
- crushed tomatoes
- dairy-free
- dinner
- egg-free
- garlic
- italian
- italian-inspired
- kid-friendly
- lunch
- main course
- meal prep
- mildly spicy
- nut-free
- one-pan sauce
- onion
- pantry staples
- pasta
- pasta dinner
- plant-based
- quick dinner
- saucy
- smoked paprika
- smoky
- soy-free
- stovetop
- supper
- tomato sauce
- vegan
- vegetarian
- weeknight
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
- canned crushed tomatoes · 28 Ounce
Kroger Crushed Tomatoes in Puree
100%
Details
- garlic, minced · 4 Count
Garlic
100%
Details
- bucatini pasta · 12 Ounce
Private Selection® Italian Bucatini
Sale
75%
Details
- yellow onion, diced · 8 Ounce
Kroger® Yellow Onion 3 lb Bag
17%
Details
- smoked paprika · 2 Teaspoon
McCormick Smoked Paprika
10%
Details
- olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
- black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
- kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
- granulated sugar · 1 Teaspoon
Kroger® Pure Cane Granulated Sugar
0%
Details
- red pepper flakes · 0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned crushed tomatoes-28 oz
- bucatini pasta-12 oz
- yellow onion-8 oz
- garlic-4 cloves
- olive oil-3 tablespoons
- smoked paprika-2 teaspoons
- kosher salt-1 1/2 teaspoons
- granulated sugar-1 teaspoon
- red pepper flakes-1/4 teaspoon
- black pepper-1/4 teaspoon
Dice the yellow onion and mince the garlic before heating the pan.
Keep the knife blade angled away from fingers while dicing and mincing.
Bring a large pot of salted water to a boil, then cook the bucatini until al dente according to the package directions; reserve 1 cup of pasta water before draining.
Use caution when draining pasta, as steam and boiling water can burn skin.
While the pasta cooks, heat the olive oil in a large skillet over medium heat, add the onion and 1/2 teaspoon kosher salt, and cook until soft and lightly golden, about 6 to 8 minutes.
Stir in the garlic, smoked paprika, red pepper flakes, and black pepper, and cook until fragrant and the paprika blooms in the oil, about 30 seconds.
Add the canned crushed tomatoes and sugar, bring to a gentle simmer, and cook until the sauce is slightly thickened with a deep smoky tomato aroma, about 12 to 15 minutes.
Stir the sauce carefully to avoid hot tomato splatter.
Add the drained bucatini to the skillet and toss with the sauce, adding reserved pasta water a few tablespoons at a time until the pasta is glossy and well coated.
Taste and adjust with the remaining kosher salt as needed, then serve the bucatini hot with the sauce clinging to the pasta.
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