Bucatini, also known as Perciatelli, are a thick spaghetti-like pasta with a hole running through the center.

1 lb. Bucatini
2 Garlic Cloves – diced
1/2 tsp. Dried Chili Flakes
1 Can (28 oz) Crushed Tomatoes
1 Bunch Basil – torn
Caciocavallo or Romano – grated
4 Tbsp. Olive Oil
1/2 C. Onion – chopped
4 oz. Prosciutto – chopped
1 Bunch Fresh Parsley – chopped
Pinch Kosher Salt – or to taste
Freshly Grated Pepper – to taste

If you want this dish to be authentic you have to choose a bucatini that is egg-free because in Calabria pasta is made egg-free.

Cook pasta according to package directions and al dente.

Meanwhile in a large skillet combine, olive oil, garlic onion and red Chile flakes.  Cook on medium heat for a few minutes.  Add prosciutto and cook for 5 minutes, while stirring well to coat.  Add the tomatoes and bring to a boil and then reduce the heat and let it simmer for 30 minutes.  Stir in half of the parsley.

When the pasta is cooked, reserve 2 cups of the pasta water.  Drain the pasta and quickly add the pasta and some of the reserved water to the skillet.  Stir in the remaining parsley, basil, salt and pepper. Cook the pasta in the skillet on low stirring constantly until the water is evaporated. If the pasta looks too dry, add a little more water until you get a consistency you like.  Stir in the cheese and ladle into bowls. Of course, pass more cheese.

BUON MANGIATA!

On Sunday when we have family over, some form of pasta is always on the menu.

Bucatini is a fun one to serve when the little grandchildren are with us.  Of course, bibs and a warm washcloth are handy to have near-by!