Bucatini with Smoky Tomato Sauce
Vegan Roman-style bucatini tossed in a smoky crushed tomato sauce with yellow onion, fresh 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 · 1 Package
Private Selection® Italian Bucatini
Sale
100%
Details
crushed tomatoes · 1 Can
Kroger Crushed Tomatoes in Puree
50%
Details
fresh garlic, raw weight, minced · 20 Gram
Spice World Minced Garlic 4.5 oz
Sale
16%
Details
yellow onion, raw weight, finely diced · 200 Gram
Kroger® Yellow Onion 3 lb Bag
15%
Details
smoked paprika · 5 Gram
McCormick Smoked Paprika
10%
Details
extra-virgin olive oil · 45 Milliliter
Kroger® Extra Virgin Olive Oil
9%
Details
fine sea salt · 15 Gram
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
3%
Details
ground black pepper · 1 Gram
Kroger® Pure Ground Black Pepper Shaker
2%
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
- yellow onion-200 g
- fresh garlic-20 g
- extra-virgin olive oil-45 ml
- fine sea salt-15 g
- smoked paprika-5 g
- ground black pepper-1 g
Weigh and finely dice the yellow onion and mince the fresh garlic; measure the olive oil, smoked paprika, salt, and pepper.
Use a stable cutting board when chopping onion and garlic.
Bring a large pot of water to a rolling boil and stir in 10 g fine sea salt.
Add salt carefully to the boiling water to avoid splashes.
Warm 45 ml extra-virgin olive oil in a large skillet over medium heat; add the onion and cook until soft and translucent, 6 to 8 minutes.
Keep the skillet handle turned inward to prevent spills.
Stir in the garlic and smoked paprika; cook for 30 seconds until fragrant and deep red.
Add one 28-ounce can crushed tomatoes, the remaining 5 g salt, and the black pepper; simmer uncovered until thickened and glossy, 15 to 18 minutes.
Stir the tomato sauce gently to reduce hot splattering.
Add one 16-ounce package dried bucatini to the boiling water and cook until just shy of al dente, about 1 minute less than the package directions; reserve 240 ml pasta cooking water, then drain.
Use care when draining pasta, as boiling water and steam can burn skin.
Add the bucatini to the skillet and toss over medium heat with 60 to 120 ml reserved pasta water until the sauce coats the strands, 1 to 2 minutes.
Remove from heat, twirl into bowls, and serve hot.
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