Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce) Recipe

Name: Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 4 ounces guanciale, speck, pancetta or bacon, 1/4-inch dice; 3 to 4 cloves garlic, chopped or sliced; 2 medium or 1 large red bell pepper, seeded and chopped; 2 cubanelle peppers, seeded and chopped; 1 red onion, chopped; 1 Fresno pepper, seeded and chopped; About 3 tablespoons hot pickled Italian cherry peppers, chopped, plus 2 tablespoons of their pickle juice; One 28- to 32-ounce can D.O.P. San Marzano tomatoes; 2 cups passata or tomato puree or tomato sauce; A few fresh leaves basil, torn; A handful of fresh flat-leaf parsley leaves, chopped; Salt and freshly ground black pepper; 1 pound bucatini pasta (hollow spaghetti); 2 tablespoons butter; Pecorino cheese, to pass at table

Servings: persons

2 tablespoons EVOO
4 ounces guanciale, speck, pancetta or bacon, 1/4-inch dice
3 to 4 cloves garlic, chopped or sliced
2 medium or 1 large red bell pepper, seeded and chopped
2 cubanelle peppers, seeded and chopped
1 red onion, chopped
1 Fresno pepper, seeded and chopped
About 3 tablespoons hot pickled Italian cherry peppers, chopped, plus 2 tablespoons of their pickle juice
One 28- to 32-ounce can D.O.P. San Marzano tomatoes
2 cups passata or tomato puree or tomato sauce
A few fresh leaves basil, torn
A handful of fresh flat-leaf parsley leaves, chopped
Salt and freshly ground black pepper
1 pound bucatini pasta (hollow spaghetti)
2 tablespoons butter
Pecorino cheese, to pass at table

1
Heat a deep skillet or Dutch oven with the EVOO, 2 turns of the pan, over medium-high heat.
2
Add the guanciale and brown until lightly crisp.
3
Add the garlic, bell pepper, cubanelles, onions and fresno peppers, and cook until tender, 7 to 8 minutes.
4
Add the pickled peppers and a big splash of their juice, about 2 tablespoons, and deglaze the pan - hold your head back or you'll really clean out your sinuses.
5
Add the tomatoes and crush up a bit, then stir in the passata and basil.
6
Simmer to thicken 30 minutes or so.
7
Add the parsley, season with salt and pepper.
8
Cool and store for a make-ahead meal.
9
Reheat over medium flame.
10
To serve: While the sauce heats, bring a large pot of water to a boil.
11
Salt the water and cook the pasta to al dente.
12
Reserve a ladle of the starchy cooking water and drain.
13
Toss the pasta with the butter and half the sauce.
14
Add a little starchy water if too thick.
15
Serve the pasta in shallow bowls, topped with the remaining sauce and pecorino cheese.

803

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons EVOO, 4 ounces guanciale, speck, pancetta or bacon, 1/4-inch dice, 3 to 4 cloves garlic, chopped or sliced, 2 medium or 1 large red bell pepper, seeded and chopped, and more.

Yes, Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce)

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