Bucatini with Smoky Tomato Sauce

Cuisine

Italian

Servings

4

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

medium

Ingredients

• 12 Ounce - bucatini pasta - 12 ounces (340 g)
• 28 Ounce - canned crushed tomatoes - 28 ounces (794 g)
• 8 Ounce - yellow onion, diced - 8 ounces (225 g), diced
• 4 Count - garlic, minced - 4 cloves (4 cloves), minced
• 3 Tablespoon - olive oil - 3 tablespoons (45 ml)
• 2 Teaspoon - smoked paprika - 2 teaspoons (4 g)
• 0.25 Teaspoon - red pepper flakes - 1/4 teaspoon (0.5 g)
• 1.5 Teaspoon - kosher salt - 1 1/2 teaspoons (9 g), Used in the pasta water, during onion cooking, and to adjust seasoning at the end.
• 0.25 Teaspoon - black pepper - 1/4 teaspoon (0.5 g)
• 1 Teaspoon - granulated sugar - 1 teaspoon (4 g)

Instructions

1. Prep aromatics

   1. *Dice the yellow onion* and *mince the garlic* before heating the pan.

2. Boil the pasta

   2. 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.

3. Soften the onion

   3. 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*.

4. Bloom the spices

   4. 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.

5. Simmer the tomato sauce

   5. 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.

6. Toss pasta with sauce

   6. 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*.

7. Season and serve

   7. Taste and adjust with the remaining kosher salt as needed, then serve the bucatini *hot* with the sauce *clinging to the pasta*.