Spicy Bucatini Recipe

Name: Spicy Bucatini Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 people
Ingredients: 4 tbsp salted (or unsalted) butter; 1 1/2 lbs cherry tomatoes, about 4 cups; 2 fresno chili peppers, sliced; 1/2 cup slivered almonds; 3 large garlic cloves; 4 thyme sprigs, leaves removed; 1/2 tsp kosher salt; 3/4 lb buctaini noodles; 1/2 cup pasta water; 1/2 cup (heaping) parmigiano reggiano, plus more for garnish

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 people
Calories
578 kcal
Course
Main Course
Cuisine
Italian

Spicy Bucatini Recipe

Amy Matthews

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This Spicy Bucatini Recipe is our ode to the end of summer. We cook cherry tomatoes and spicy fresno chilies in butty brown butter, and then toss it with chewy bucatini noodles, toasted almonds, fresh thyme, and plenty of garlic. A little bit of salty, starchy pasta water and parmesan cheese finish off this irresistibly spicy, nutty summer to fall pasta.

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Ingredients

Servings

4 tbsp salted (or unsalted) butter
1 1/2 lbs cherry tomatoes, about 4 cups
2 fresno chili peppers, sliced
1/2 cup slivered almonds
3 large garlic cloves
4 thyme sprigs, leaves removed
1/2 tsp kosher salt
3/4 lb buctaini noodles
1/2 cup pasta water
1/2 cup (heaping) parmigiano reggiano, plus more for garnish

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Instructions

Bring a large pot of water to a rolling boil. Season generously with salt, it should taste almost as salty a sea water.
Heat a large skillet to a medium-high heat. Add butter. Let the butter melt and once it starts to brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. It shouldn't be blonde in color, it should be very brown with dark specks.
Once the butter is brown, turn the heat down to medium and add in the tomatoes and chilies. Toss in the butter. Continue to cook the tomatoes and chilies for about 4-5 minutes until you can see the skin of the tomatoes start to blister.
When the tomatoes soften, drop the bucatini into the salted, boiling water.
Turn the heat down to medium low and add in the almonds, garlic, and thyme. Toss with the tomatoes and butter. Cook for 1-2 minutes until the garlic is softened and the almonds are toasted. Add in salt. Toss to combine. Use a wooden spoon to smash a few about 10 of the tomatoes. If the bucatini isn’t done cooking, remove from the tomatoes from the heat.
The bucatini is done cooking when it’s just UNDER aldente. We want it to be just under because it will continue to cook when we toss the noodles with the sauce and pasta water. Use tongs to transfer the pasta to the tomatoes and sauce. RESERVE that pasta water! Toss the pasta with the tomatoes, nuts, and chilies. Add pasta water and parm. Toss until parmesan has melted into the sauce. If needed, add a little bit more pasta water to get to desired sauce consistency. Season to taste with salt and pepper. Garnish with more parm.

Nutrition Information

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Serving 1serving Calories 578kcal (29%) Carbohydrates 75g (25%) Protein 20g (40%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 39mg (13%) Sodium 518mg (22%) Potassium 676mg (19%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 1327IU (27%) Vitamin C 42mg (47%) Calcium 232mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 578 kcal

% Daily Value*

Serving	1serving
Calories	578kcal	29%
Carbohydrates	75g	25%
Protein	20g	40%
Fat	19g	29%
Saturated Fat	10g	50%
Cholesterol	39mg	13%
Sodium	518mg	22%
Potassium	676mg	14%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	1327IU	27%
Vitamin C	42mg	47%
Calcium	232mg	23%
Iron	3mg	17%