5) Funiculi Funicula Recipe
Make 5) Funiculi Funicula Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Finishing & Garnish
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with about 4–5 liters (or enough for the pasta to move freely). Bring to a vigorous boil and add 1 tablespoon kosher salt.
- 2
Cook bucatini
Add the bucatini and cook according to package instructions until very al dente (about 1–2 minutes less than package time), stirring occasionally to prevent sticking. Reserve 1 1/2 cups of the pasta cooking water before draining.
Sauce
- 3
- 4
Add heat and tomatoes
Add 1 teaspoon crushed red pepper flakes and cook 20–30 seconds. Stir in the tomato paste and cook 30 seconds to bloom. Add the drained, roughly chopped canned tomatoes and 1 tablespoon white wine (or 1/4 cup of reserved pasta water if not using wine). Break down the tomatoes with the back of a spoon and bring to a gentle simmer.
- 5
Simmer and season
Simmer the sauce 6–8 minutes until it slightly thickens. Stir in 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.
- 6
Finish with herbs
Turn the heat very low and stir in the torn basil leaves and 2 tablespoons chopped parsley. Keep the sauce warm but not boiling.
Combine & Finish
- 7
Emulsify pasta and sauce
Add the drained bucatini directly into the skillet with the sauce (if your pan is too small, return pasta to the pot and add sauce). Add about 1/2 cup of the reserved pasta water and toss vigorously with tongs to coat the pasta and create a silky emulsion. Add more pasta water as needed, up to the reserved amount, until the sauce clings to the bucatini.
- 8
Add cheese and adjust
Remove the pan from heat and stir in 3/4 cup grated Pecorino Romano a little at a time, along with 1 teaspoon lemon zest (if using) and 1 teaspoon finishing olive oil, tossing until creamy. If the sauce seems too thick, loosen with a splash of reserved pasta water.
- 9