Bucatini Pasta

Description

Bucatini is like a thick spaghetti, with a hole running through the middle. A very versatile pasta, which holds all the sauces; meat, tomato, seafood, butter and cream. A great cupboard ingredient and a different kind of pasta to talk about. It takes a little longer cooking than spaghetti, due to it’s thicker nature.

Originally from Lazio, Rome this is still widely eaten in the region with Amatriciana Sauce, a tomato and guanciale based sauce. If you can’t find guanciale try using smoked bacon. We sometimes have guanciale in the deli.

This range of pasta comes from the family-run Pastificio Masciarelli in Abruzzo, who have been
making the finest quality pasta since 1867. All their pasta is made with specially selected grain and is
drawn through bronze dies, then left to dry for around 48 hours at very low temperatures. The Masciarelli
family take pride in creating their pasta, and it shows!