In essence, bucatini is just a thicker version of spaghetti with more holes. The long central hole is ideal for sauce collection. It not only enhances the flavor of the pasta but also gives it a wonderful chewy texture.
And this pasta dish was motivated by a customer favorite at Mucci’s, a local Italian restaurant with a stellar reputation. Their rendition of the classic arrabbiata sauce, served over freshly made bucatini, is absolutely irresistible.
So if you also want to make bucatini pasta like Mucci’s, then we got you covered. Here is Mucci’s Bucatini Recipe!
Mucci’s Bucatini Recipe
This smoked, spicy, and absolutely delicious bucatini recipe is a knockoff of Mucci’s! The Mucci adds a unique spin by including pepperoncini to increase the heat level. Add some Italian sausage and pancetta for some smokiness and saltiness.
Let’s know the whole recipe so that you can enjoy it too!
- Total Time: 55 Minutes
- Bucatini pasta
- Pecorino cheese
- 4 ounces diced pancetta
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 lb. ground sausage
- 2 28–ounce cans of whole peeled tomatoes
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 teaspoon fresh oregano
- 1–2 cups chicken broth or water
- 2–4 tablespoons butter
- 1 cup sliced pepperoncini
- The pancetta should be cooked in a large, heavy pot such as a Dutch oven over medium heat until it is deeply browned.
- You want them cooked to perfection, which means they are browned, almost crispy, and have an intense flavor. Take out the pancetta and reserve; discard the oil.
- Italian sausage should be browned in the same pot until it is fully cooked and crumbly. Take out the sausage and reserve a small amount of the oil in the pan.
- Throw the onions and garlic into the same pan. (If necessary, add a dash of olive oil.) Cook until the vegetables are tender and the aroma fills the kitchen. After 2–3 minutes of sautéing, add the tomato paste.
- Combine tomato paste, salt, oregano, and crushed red pepper. Return the sausage and pancetta to the pot. Simmer, covered, for 30 minutes.
- Add enough broth to achieve the desired consistency. Add butter if you want.
- Add pepperoncini. Continue simmering for 5 minutes or until the pepperoncini are very soft but not mushy.
- Cook bucatini as directed on the package, then drain and put it back in the pan. Toss cooked bucatini with the sauce and let sit over low heat for a few minutes to allow flavors to meld.
- Add some pecorino cheese to your bucatini dish. Now Enjoy!
Tips For Green Beans:
- Reducing the amount of red pepper flakes used will make it less spicy.
- Pepperoncini can be toned down as well, but the red pepper flakes are what really bring the heat.
How to Store Leftover Mucci’s Bucatini Recipe:
With this sauce, you can serve eight people an entire package of bucatini. If you only need enough sauce to cover half of a package of bucatini, you can save the rest for later by freezing it or keeping it in the fridge for a few days.
This was the near-try of Mucci’s Bucatini Recipe. We hope you like the recipe. Let us know your thoughts & suggestions in the comments below!
Thank you for reading!