Bucatini Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add bucatini and cook until just shy of al dente per package instructions (about 8–9 minutes for most bucatini). Reserve 1/2 cup of pasta cooking water and drain the pasta, keeping it hot.

Prepare shrimp

Pat the peeled and deveined shrimp dry and season lightly with 1/4 teaspoon salt and a pinch of pepper. Set aside.

Sweat aromatics

In a large sauté pan or shallow casserole over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter until shimmering. Add the diced onion and fennel (if using) and a pinch of salt. Sweat, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Build the ragu

Push the aromatics to the side and add the tomato paste. Cook for 1–2 minutes, stirring, until it darkens slightly. Pour in the dry white wine to deglaze, scraping any browned bits from the pan, and let the wine reduce by about half (2–3 minutes). Add the crushed San Marzano tomatoes, fish or chicken stock, red pepper flakes, thyme, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer. Lower the heat and simmer gently 12–15 minutes to concentrate flavors and thicken slightly.

Finish ragu with shrimp

Increase heat to medium, add the seasoned shrimp in a single layer and cook, stirring occasionally, until shrimp are just cooked through and pink (about 2–3 minutes). Remove the pan from heat and stir in 1 tablespoon chopped parsley and lemon zest. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice if desired. Keep sauce warm.

Toast breadcrumbs

In a small skillet over medium heat, add 1 tablespoon olive oil. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the breadcrumbs and 1/4 teaspoon salt and toast, stirring frequently, until golden and crisp, about 3–5 minutes. Remove from heat and stir in 1 tablespoon chopped parsley and 1/2 teaspoon lemon zest. Keep warm.

Combine pasta and sauce: Return the drained hot bucatini to the large sauté pan with the shrimp tomato ragu (if pan is large enough) or place the ragu back on medium-low and add the pasta. Add 1/2 cup reserved pasta water and 1 tablespoon olive oil. Toss vigorously with tongs for 1–2 minutes so the pasta absorbs the sauce and becomes glossy. If the sauce seems tight, add more reserved pasta water, 1–2 tablespoons at a time, until you reach a silky consistency.

Adjust seasoning and plate: Taste and adjust salt, pepper, and a squeeze of lemon juice if using. Portion the bucatini into warm bowls or plates.

Garnish and serve: Sprinkle the toasted breadcrumbs generously over each portion, finish with remaining chopped parsley, and serve immediately.