Chef Chuck's Bucatini with Red Peppers and Onions

Bucatini con peperoni rossi e cipolle


This hot and spicy dish is made with bucatini, which is a thick tubular pasta. It's a perfect pasta choice for this recipe with red bell peppers, lots of onions and red hot pepper flakes. Shave some parmigiana cheese, extra virgin olive oil and oregano over top and proudly serve this dish for your family.


Bucatini with Red Peppers and Onions


1 pound bucatini
1/4 cup extra virgin olive oil
3 garlic cloves, whole
2 red bell peppers, sliced
1 onion, sliced
1 tablespoon red hot pepper flakes, optional
dried oregano
shaved parmigiano cheese


Heat olive oil saute whole garlic and red pepper flakes for 1 minute, remove garlic and discard. Add peppers and onions saute for about 8 minutes, then start the pasta, while still cooking peppers and onions. Cook pasta in boiling salted water for 8 minutes, transfer pasta to pan along with two or three ladles of pasta water. Season with oregano, cheese and a drizzle of olive oil.

Chef Chuck's Bucatini with Squid

Bucatini con Calamari

Italy's, Amalfi coast comes to mind as I indulge in this seafood pasta dish. Bucatini cooked al dente combines well with the tender squid. The sauce was created with walnuts, garlic and cherry tomatoes then topped with fresh picked basil. A refreshing summer pasta recipe for all the enjoy.

Bucatini with Squid
1 pound bucatini
5 tablespoons olive oil
2 ounces anchovies
3 garlic cloves, minced
1/2 cups walnuts, chopped
1 pint cherry tomatoes, 2 cups, cut in half
1 1/2 cups squid, cut in rings
3 tablespoons fresh basil, thin strips
1/2 cup water
red hot pepper flakes
pasta water

Wash and cut squid in rings, trim tentacles. In a large frying pan heat olive oil add anchovies and stir until they begin to dissolve. Add garlic, walnuts, cherry tomatoes, squid and 2 tablespoons basil and water stir to combine all ingredients. Place lid on and simmer for 45 minutes, stirring once. Cook pasta till al dente about 10-11 minutes, using tongs place pasta in pan then add pasta water with ladle, about 1/2 cup. Sprinkle hot pepper flakes and remaining basil on and a drizzle of olive oil.