Bucatini Red Sauce Recipe
Make Bucatini Red Sauce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Red Sauce
Method
Cooking Pasta
- 1
Boil Bucatini
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain Pasta
Once cooked, drain the bucatini in a colander but reserve about 1 cup of the pasta water. Set aside.
Making Red Sauce
- 3
Sauté Onion and Garlic
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4
Add Tomatoes and Seasoning
Pour in the canned crushed tomatoes, and stir in the dried oregano, dried basil, salt, black pepper, and sugar. Bring the sauce to a simmer.
- 5
Simmer Sauce
Reduce the heat to low and let the sauce simmer for about 15-20 minutes. Stir occasionally to prevent sticking and allow the flavors to meld together.
- 6
Combine Pasta and Sauce
Add the cooked bucatini to the sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
Serving
- 7
Plate the Dish
Serve the bucatini in bowls, garnished with fresh basil leaves. Optionally, drizzle with a little extra olive oil and sprinkle with grated Parmesan cheese if desired.