Bucatini with Smoky Tomato Sauce
A vegan Roman bucatini inspired by Rome, Italy, tossed in a smoky crushed tomato sauce with onion, garlic, olive oil, and smoked paprika.
- bucatini
- dinner
- Italian cuisine
- main course
- pasta
- Roman cuisine
- smoky
- stovetop
- tomato sauce
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
dried bucatini, 16-ounce package · 1 Package
Private Selection® Italian Bucatini
Sale
100%
Details
crushed tomatoes, 28-ounce can · 1 Can
Kroger Crushed Tomatoes in Puree
50%
Details
fresh flat-leaf parsley, chopped · 10 Gram
Parsley - Italian
17%
Details
fresh garlic, minced · 18 Gram
Spice World Minced Garlic 4.5 oz
Sale
14%
Details
raw yellow onion, finely diced · 170 Gram
Kroger® Yellow Onion 3 lb Bag
12%
Details
smoked paprika · 6 Gram
McCormick Smoked Paprika
12%
Details
extra-virgin olive oil · 2 Fluid Ounce
Kroger® Extra Virgin Olive Oil
12%
Details
freshly ground black pepper · 2 Gram
McCormick Black Pepper Grinder, 1.0 oz
7%
Details
fine sea salt · 18 Gram
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
4%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- dried bucatini-1 package
- crushed tomatoes-1 can
- raw yellow onion-170 g
- fresh garlic-18 g
- extra-virgin olive oil-2 fl-oz
- fine sea salt-18 g
- fresh flat-leaf parsley-10 g
- smoked paprika-6 g
- freshly ground black pepper-2 g
Finely dice the raw yellow onion, mince the fresh garlic, and chop the parsley; keep each prepared ingredient separate.
Use a stable cutting board and keep fingers clear of the knife blade while chopping.
Heat the extra-virgin olive oil in a large skillet over medium heat, add the onion, and cook for 6 to 8 minutes until soft and translucent.
Keep the skillet handle turned inward while stirring over heat.
Stir in the fresh garlic and smoked paprika, then cook for 30 seconds until fragrant and deep red.
Add garlic and paprika carefully to the hot oil to reduce splattering.
Add the 28-ounce can crushed tomatoes, 3 grams fine sea salt, and black pepper; simmer uncovered for 15 to 18 minutes until slightly thickened.
Stir hot tomato sauce carefully to avoid splashes.
While the sauce simmers, bring a large pot of water to a rolling boil and stir in the remaining 15 grams fine sea salt.
Use caution around boiling water and steam.
During the final part of the sauce simmer, add the 16-ounce package dried bucatini to the boiling water and cook 1 minute less than package directions; reserve 1 cup pasta cooking water, then drain.
Use caution when draining pasta, as boiling water and steam can burn skin.
Add the bucatini to the skillet and toss over medium heat, adding reserved pasta water a little at a time until the sauce is glossy and clingy, about 1 to 2 minutes.
Turn off the heat, fold in the fresh parsley, and serve hot.
How did it turn out?
Rating and review tools are unavailable right now.