"So, what? No fuckin' ziti now?"
- A.J. Soprano
Did grandma's neuroses keep her indoors and leave you short on pasta for the party? Whether you're new to cooking, or working with someone who is, we've got a treat for you.
This bucatini pasta with arrabbiata sauce is easy to make and the perfect recipe for beginners. Keep these items stocked in your pantry and whip up an amazing Italian dish on short notice so you can get back to what matters most: the Family.
Learn more about cooking with kids.
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related recipe!
Pasta Assassina
Resist the urge to stir. It does not like to be messed with.
If you like this long pasta recipe, try this chicken parm, Sunday gravy with meatballs and braciole, pasta bolognese, homemade sauce, Bahian chicken dish, lamb & goat cheese pasta, and pasta e fagioli.
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As described by Giadzy:
"On first glance, our Giadzy organic bucatini looks like a chunkier spaghetti. But look closer, and you’ll see that it’s hollow—the name is derived from the Italian word buco (“hole”). This straw-like shape has a clever double purpose: In addition to soaking up sauce for extra-flavorful bites, the hollow center also ensures that the thick pasta cooks evenly inside and out."
Bucatini is versatile and fun. According to Giadzy:
"Bucatini is traditionally used in bucatini all’ amatriciana, a savory tomato sauce from Lazio that features guanciale, or cured pork cheeks (pancetta is a good substitute if you can’t find guanciale). It’s also a good choice paired with creamy, velvety sauces like alfredo, vodka sauce, or cacio e pepe."
We like the bucatini with spicy arrabbiata sauce for a fun, flavorful bite every time. It pairs well with this chicken parm recipe from The World Central Kitchen Cookbook.
We've tried a variety of Giadzy products, including pastas and sauces. We can't get enough. It has the quality of Italian fine dining but from the comfort of home. It's everything you would expect from Giada De Laurentiis and more.
As Giadzy shares on their site:
"Giadzy Pasta is crafted in Abruzzo, a verdant gem on central Italy’s east coast. Abruzzo has the highest concentration of national parkland in Europe, including the graceful peaks of the Majella mountains, home to golden eagles and stunning wildflowers. Pure spring water from the Majella range is combined with organically grown semolina wheat flour from the base of the mountains to make Giadzy Pasta sing with a sweet aroma of pure wheat. Following ancient artisan techniques, Giadzy Pasta is cut on 100-year-old bronze dies, giving the pasta a rough, rustic texture that soaks up sauce, making every meal exceptionally flavorful. After it’s shaped, the pasta is slowly air-dried for up to 36 hours, protecting its delicate flavor and dense texture. The result: the perfect al dente bite every time."
No bucatini, no problem. You can also use spaghetti, linguine, fettuccine, or your favorite long pasta with this recipe.
Growing up, my dad almost always made his sauce from scratch. When he was in his prime, he'd shake his head at the idea of pasta sauce in a jar. Maybe throw in some Italian curse words for added flair. Our kitchen cabinets contained cans of crushed tomatoes, tomato paste, and spices. But sauce in a jar was sacrilege.
Well, times have changed and so has the accessibility of quality pasta and sauce. My dad's warmed up to it, but I'd be lying if I said his methods didn't help me to recognize good homemade Italian food as a kid.
With Giadzy, I like that I can still enjoy delicious pasta dishes, even if I'm far from my dad and short on time. We're looking forward to more unique creations.
Be sure to check out their Nodi Marini. That and the Taccole are fun pasta shapes for kids.
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Giadzy
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How to Make Bucatini Pasta
Ingredients
- water - enough water for your bucatini to sink into. Like you in the tub at the end of a long day
- salt - can't get enough of Diaspora Co.'s Surya salt. Looks like snowflakes and a little goes a long way
- pasta - Giadzy has a delicious Bucatini pasta. They also have a Bucatini Lunghi that's extra-long, as in around 22 inches. Now, that's something for kids to talk about
- sauce - Arrabbiata sauce is flavorful and a bit spicy, just the way we like it. You can use your own homemade sauce, but this arrabbiata is hard to beat. I'm thinking it's time we learn how to make it
- basil - fresh basil is preferred
- parmesan - we like freshly grated parmigiano reggiano
Equipment
- apron
- prep bowls
- measuring spoons
- stock pot with pasta insert - No pasta insert? You can also use a colander.
- sauce pan
- wooden spoon
- tongs
- serving dish
- learning tower (optional)
1. Boil the Water
Wash your hands with soap and water. Add enough water to cover your pasta to a stock pot with the pasta insert inside. Add salt to the pot and stir. The water should be as salty as the ocean.
Turn the stove on high heat.
2. Cook the Pasta
Once the water comes to a rolling boil, turn the heat down to medium-high and add the bucatini to the pot. Boil uncovered for about 9 minutes.
The pasta may initially stick out of the pot, depending on the size of your stock pot.
After about a minute, the pasta should begin to soften and sink into the pot. You can use a spoon to help it along.
The bucatini is almost completely submerged by 2 minutes.
Cook for about 9 minutes or until al dente, slightly firm.
3. Heat the Sauce
While the bucatini is cooking pour the sauce into a saucepan and turn the stove on medium-low heat. Place the lid on the pan. Stir occasionally.
Once the sauce is hot, turn the burner off.
4. Drain the Pasta
Turn off the burner. Lift the pasta insert out of the stock pot and set aside. Drain the water from the pot, leaving some to pour on top of the pasta.
Transfer the pasta back into the pot.
5. Add the Sauce to the Bucatini Pasta
Pour the sauce onto the bucatini.
6. Use Tongs to Combine
Use tongs to carefully combine the pasta and sauce.
7. Transfer to a Serving Dish
Once the pasta and sauce are well combined, transfer to your favorite serving dish.
Top with some chopped basil and parmesan or serve it as is. It pairs well with this chicken parmesan.
Learning to twirl pasta around a fork is fun and a great way to add some laughs to your meal.
Have concerns about small children and choking? You can always cut it for them or choose a short pasta instead.
Free Bucatini Pasta Recipe
For you to try at home!
Free Bucatini Pasta Recipe for Pre-Readers & Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Easy Bucatini Pasta With Arrabbiata Sauce
Equipment
- Learning Tower as needed
Ingredients
- salt
- water
- 18 oz bucatini pasta
- 20 oz arrabbiata sauce or your favorite sauce
- basil fresh, optional
- parmigiano reggiano grated, optional
Instructions
- Boil the Water: Wash your hands with soap and water. Add enough water to cover your pasta to a stock pot with the pasta insert inside. Add salt to the pot and stir. The water should be as salty as the ocean. Turn the stove on high heat.
- Cook the Pasta: Once the water comes to a rolling boil, turn the heat down to medium-high and add the bucatini to the pot. Boil uncovered for about 9 minutes. After about a minute, the pasta should begin to soften and sink into the pot. You can use a spoon to help it along. Cook for about 9 minutes, or until al dente, or slightly firm.
- Heat the Sauce: While the bucatini is cooking pour the sauce into a sauce pan and turn the stove on medium - low heat. Place the lid on the pan. Stir occasionally. Once the sauce is hot, turn the burner off.
- Drain the Pasta: Turn off the burner. Lift the pasta insert out of the stock pot and set aside. Drain the water from the pot, leaving some to pour on top of the pasta. Transfer the pasta back into the pot.
- Pour the sauce onto the bucatini.
- Use tongs to carefully combine the pasta and sauce.
- Once the pasta and sauce are well combined, transfer to your favorite serving dish. Top with some chopped basil and parmesan or serve it as is.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/bucatini-pasta
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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