California Central Coast Recipes
Bucatini Southwestern Style
Bucatini Southwestern Style is a festive pasta using Bucatini pasta (which is shaped like a thick spaghetti with a hole down the center-like a straw.) We call it Bucatini Southwestern Style because it has the flavors of the Southwest -sauteed uncured bacon, onion, chili powder, cumin, oregano and a little crushed red pepper flakes in a thick tomatoes sauce that's been simmered for thirty minutes or so. When tossed with the bucatini, it is so savory and will please your heartiest males out there. It's a very satisfying pasta sauce that can be mixed up quickly. It's another "pasta from the pantry" that you can have on hand for emergencies!
If you can't find bucatini pasta, you can also use a DeCecco-brand pasta that the Albertson's grocery store chain carries called Perciatelli. It's basically the same pasta with a different name. If you have no luck finding that, you could also use a thick spaghetti, which would provide almost the same mouth feel texture and taste.
Whatever you use as your pasta base, you're going to love the smoky-flavored savory taste that this combination of western spices and ingredients conjure up!
Preparation time: 15 minutesCooking time: 30 minutes
2 Tablespoons Extra virgin Olive oil
4-1/2 ounces Uncured bacon or pancetta , diced
1 medium White Onion , peeled and thinly sliced
1/4 teaspoons Crushed Red pepper flakes
1/2 cup White wine
1 28 ounce can whole tomatoes in sauce , partially drained and coarsely chopped
1/4 teaspoons Dried oregano
1/2 teaspoons Chili powder
Salt to taste
Freshly cracked Black pepper to taste
1/2 pound Bucatini Pasta
Parmesan Cheese , grated for use at the table
3 to 4 Tablespoons Tomato sauce
1 Pour one tablespoon of the olive oil into a large saucepan and heat over medium heat. When hot, add the bacon or pancetta and saute until lightly golden.
2 Add in the onion and saute. If needed, add in the additional olive oil. Saute the onion until softened, then add in the red pepper flakes.When pepper flakes give off aroma, deglaze with the white wine and reduce the wine by half.
3 Add in the canned tomatoes and stir well to distribute evenly throughout the onion mixture.
4 Add in the oregano and the chili powder and stir well to amalgamate. Season with salt and pepper. stir well and bring to a good simmer.
5 Depending on the thickness of your canned tomatoes in sauce you may need to add the optional tomato sauce for coating texture. If the sauce is not coating well enough add in a couple tablespoons or more of the optional tomato sauce. Stir well and continue a medium simmer.
6 Partially cover the saucepan and reduce heat and simmer slowly on low for twenty to thirty minutes.
7 Meanwhile, in a large pasta pot with hot water and cook pasta as directed on package, stirring to prevent pasta from sticking to sides of pot.
8 Drain pasta well and add to sauce. Stir well and serve immediately, or if you like, cover for a few minutes to allow the pasta to absorb some of the sauce’s flavors.
9 Serve on individual dinner plates and have Parmesan cheese for grating on top of the pasta available at the table.
Choose a rustic red to go with this pasta. A Central Coast Tempranillo would be a good choice.