14) Tu Ca Nu Chiagne Recipe
Make 14) Tu Ca Nu Chiagne Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce base
Finishing & garnish
Method
Pasta
- 1
Boil pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz bucatini and cook, stirring occasionally, until just shy of al dente (about 8–9 minutes for bucatini; check package). Reserve 1 cup of the starchy pasta cooking water and then drain the pasta.
Sauce base
- 2
Sweat aromatics
While the pasta cooks, heat 4 tablespoons olive oil and 2 tablespoons unsalted butter in a wide sauté pan over medium heat. Add the minced shallots and cook until translucent and soft, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 3
Deglaze & build
Increase heat to medium-high, add 1 dl white wine and let it reduce by half (about 2 minutes). Stir in 1 tablespoon tomato paste and cook 1 minute to remove rawness.
- 4
Add tomatoes and simmer
Add the chopped or crushed tomatoes (14 oz) and 1 cup stock to the pan. Stir to combine. Add 1 teaspoon sugar if tomatoes are very acidic, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes. Lower heat to medium-low and simmer gently for 8–10 minutes, stirring occasionally, until sauce thickens slightly.
Finishing & garnish
- 5
Emulsify sauce with pasta
Add the drained pasta to the sauté pan with the sauce (if your pan is too small, return pasta to pot and add sauce). Add about 1/2 cup of the reserved pasta water and 1 extra tablespoon butter. Toss vigorously over medium heat for 1–2 minutes so the starch binds the sauce and coats the pasta. Add more reserved water a tablespoon at a time if needed to reach a glossy, clingy consistency.
- 6
Add cheese and basil
Remove the pan from heat. Stir in 3/4 cup finely grated pecorino romano and about 1/2 cup torn fresh basil, tossing until cheese melts into the sauce and coats the noodles.
- 7
Serve
Divide pasta among 4 bowls. Finish each serving with a drizzle of extra-virgin olive oil (about 1/4 tsp per plate), an additional sprinkle of grated pecorino if desired, and a few fresh basil leaves. Serve immediately.