Fancy fresh spaghetti with a hole in the middle? Yes please! We like bucatini for this dish, because yes, it is a little different than spaghetti—that hole through the middle is a place for sauce to hang out, filling and coating the pasta with deliciousness. Shout out to Deano’s in Somerville, MA for this wonderful pasta this evening, they’ve been making pasta since 1947! We paired this incredible bucatini with a tomato based sauce, filled with garlic, some kale, and, last but NOT least, Walden Local Meat Co. bacon. This bacon is nitrate free and so, so, tasty. House made focaccia comes in handy for lapping up any extra sauce, because nothing gets left behind!
What’s in your bag:
- Sugo with bacon
- Salad with shaved radishes
- Creamy peppercorn vinaigrette
What you’ll need from home:
- Large pot
- Black pepper
Total prep time: 10 minutes
The Bucatini + Sauce
- Bring a pot of salted water to a boil.
- Once it’s boiling, drop in the fresh bucatini noodles and give them a stir so they float freely. Boil for 2-3 minutes.
- Test the pasta and make sure it’s the way you like it. When it’s at that point, reserve about ½ cup pasta water and strain.
- Add the sugo to the pan over medium/low heat, stirring to warm.
- Return the pasta to the pot and stir.
- Season with black pepper.
- Add a splash or two of the reserved pasta water to thin out the sauce to your desired consistency – keep stirring and get it nice and hot!
- Put the salad in a mixing bowl.
- Season with S+P.
- Drizzle in the peppercorn vinaigrette and toss toss toss!
This one’s easy! Throw it in a toaster or the oven for however long it takes to get to your desired crispiness yumminess.
Grab some tongs and a bundle of the bucatini and lower them into your bowl. As you lower, spin the bowl or rotate the tongs to form a little bucatini nest. Release the tongs! Scoop some extra sauce on top and dollop some pesto to follow. Salad and focaccia on the side, and boom! A Thursday feast.
And that’s it! Dinner solved, dinner served. #weareWECO