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Ingredients
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Pasta
Arrabbiata sauce
Finishing
Method
Pasta
- 1
Bring water to a boil
In a large pot bring 4 liters (about 1 gallon) of water to a rolling boil. Add 2 tbsp coarse salt once boiling.
- 2
Cook bucatini
Add 12 oz bucatini to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Arrabbiata sauce
- 3
Prep aromatics
Peel and thinly slice 4 garlic cloves. If using anchovies, chop them finely. Tear or chiffonade 8 basil leaves and roughly chop 2 tbsp parsley if using.
- 4
- 5
Add heat and anchovy
Add 1.5 tsp crushed red pepper flakes and the chopped anchovies (if using). Cook, stirring, for 30–45 seconds until the anchovies dissolve into the oil and the pepper fragrant.
- 6
Add tomatoes
Stir in 28 oz passata or crushed tomatoes and 1 tbsp tomato paste. Bring the sauce to a gentle simmer over medium heat.
- 7
Simmer and season
Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Stir in 0.5 tsp granulated sugar (if tomatoes taste very acidic), 0.5 tsp dried oregano, 1 tsp salt, and 0.5 tsp freshly ground black pepper. Taste and adjust seasoning.
Finish & serve
- 8
Combine pasta and sauce
Add the drained bucatini directly into the skillet with the simmering arrabbiata. Add 1/2 to 1 cup reserved pasta water as needed to loosen the sauce so it coats the bucatini evenly. Toss continuously over medium-low heat for 1–2 minutes to allow the pasta to absorb the sauce.
- 9
Enrich and herb
Stir in 1 tbsp unsalted butter and half of the grated cheese (about 1/4 cup) until glossy. Fold in the torn basil leaves and chopped parsley. If the sauce is too thick, add a splash more reserved pasta water.
- 10