Bucatini with Roasted Sweet Red Pepper Sauce
Roasting red peppers freshly picked from the garden is just one of the easiest things that you can do to preserve your bountiful harvest of peppers. And here’s a good recipe to use some of those roasted red pepper that you want to enjoy right now! Bucatini with Roasted Sweet Red Pepper Sauce !
Now if you’ve never roasted red pepper before, here is a tutorial on my blog: Just click on this link to find some easy instructions for roasting red peppers. This is a vegetarian, red marinara sauce for pepper lovers! It is also pretty intensely flavored with the natural sweetness of red peppers. For a more pungent flavor, use Asiago cheese instead of the every day, over-used Parmigiana-Regiano cheese. But if you prefer a more mild cheese, than use the Parmesan instead.
My husband thinks that this is an “outstanding” marinara sauce, but he was frustrated with the bucatini noodles since he couldn’t ‘suck’ the noodles into his mouth as he does with spaghetti noodles . . . bucatini noodles resemble long, thin tubes with a hole through the entire length of the noodle. So twirling this noodle is essential to getting it into your mouth! The name ‘bucatini‘ originates from the Italian word ‘buco’ which means “hole”, and ‘bucato’ means “pierced”.
Bucatini noodles are particularly common in Rome and throughout the Italian provence of Lazio. These have a fun and different pasta noodle shape, and not easily found in American grocery stores. You can find them on-line from Italian food merchants or in Italian specialty food stores in larger cities. But you can use any pasta shape that you prefer.
This recipe is similar to the infamously popular “Bucatini all’Amatriciana“ in that a tomato-based sauce is used with the heat of red pepper flakes (pepperoncino), but it differs in that roasted red peppers are incorporated instead of pancetta and the use of asiago instead of pecorino romano cheese. Both are delicioso!
Enjoy this recipe for Bucatini with Roasted Sweet Red Pepper Sauce !Print
Bucatini with Roasted Sweet Red Pepper Sauce
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- 2 Tbsp. olive oil
- 3 – 4 large cloves garlic, finely minced
- 1 small onion, finely chopped (about 1/2 – 3/4 cup)
- 1 large garden-fresh red pepper, roasted and cut into chunks
- 2 cups canned crushed San Marzano tomatoes (Cento is a good brand)
- 1/2 tsp. sea salt
- 1/8 tsp. red pepper flakes (pepperoncino)
- 1/2 lb. dry bucatini pasta noodles
- 1/4 cup garden-fresh basil, chopped
- 1/4 cup garden-fresh Italian parsley, chopped
- 1/2 cup grated fresh Asiago cheese
- In a large frying pan, sauté the onion and garlic in the olive oil on medium heat for about 5 minutes.
- Do not burn the garlic; stir constantly.
- Add the roasted red pepper and cook for another 5 minutes.
- Add the tomatoes, sea salt, and red pepper flakes.
- Cook on a low simmer for 10 minutes.
- Add the basil and Italian parsley and simmer for another 10 minutes.
- Meanwhile, have a tall pot of water boiling and cook the bucatini noodles for no more than 6 minutes, to ‘al dente’ (to the tooth).
- Plate the pasta noodles on warmed plates.
- Ladle a generous scoop or two on top of the pasta.
- Sprinkle with Asiago cheese or pass around to your guests.
Make this often we love percatelli
The pepper sauce does look delicious Roz. Is this a sign of more things to come?
Bucatini is one of my favorite pastas. Love red pepper sauce too – I’m getting hungry :).
Claudia, I’ve got to try percatelli now!
Val, Yes, I’m certainly getting psyched up and ready. How about you?
Patricia, it’s a great combination!
Sounds like a very flavorful sauce, pretty too:@)
Your crepe myrtle blooms are stunning and this delicious looking dish has made think about planning lunch. Roz I have left a message on your About Me Page in response to your last comment on News From Italy. 🙂
Io sono romana!!!! amo l’amatriciana! è simile è vero.. Ottima anche la tua ricetta! baci e torna a trovarmi!
Thanks Lindy, I will contact you back with my schedule!
Yes, this sauce is really yummy. And my husband who doesn’t like anything without meat in it, really enjoyed it and that was all I had to know! If he liked it, it had to be good!
Ciao Claudia from Rome! Benevenuto mia blog! Si, sì, so che questa ricetta è romano! Sarò a Roma a metà ottobre e provare la famosa ricetta bucatini. Io venire al blog ora a farvi visita! Baci a voi il mio nuovo amico!
Ti capisco benissimo anche se mi scrivi in inglese, ma sei stata molto carina a mettermi la traduzione!!!!!In Italia farai una bella vacanza! baci baci
I understand very well if you write in English, but you’ve been very nice to get the translation!! In Italy you will make a great vacation! kisses kisses 😀
Grazie caro amica Claudia! Baci, baci!
I should prepare simple and homey pasta dishes like this oftener. It looks super!
Roz, great pictures, and delicious sauce. I don’t know Asiago cheese so thanks for the intro to a new ingredient.
Angie, this one is SUPER easy and SUPER simple and SUPER yummy!
Hester, Asiago is a very popular Italian cheese lately, especially at Panera Bread Co. where they sell out of their asiago bagels and bread loaves!
What can be better that pasta and roasted peppers sauce? I can live on that meal! 🙂
sweet red peppers just make me happy! I love cooking with them and using them in almost anything. This sauce looks, sounds and just oozes yummy goodness!
The addition of red peppers is terrific and lends a nice flavor. Yes, those bucatini can be tricky to wrap around a fork! Have a wonderful trip to Rome.
Hi Roz, Grilled sweet peppers are my newest addiction! Bet that sauce was awesome, especially over bucatini. I serve those on Christmas Eve with seafood. Not everyone agrees but they are one of my favorites.
Have a Blessed week my friend
Roz this looks and sounds delicious, what a ‘different’ marinara sauce! Bucatini is one of my favourite pasta shapes, the texture is so different from the spaghetti shape. Unfortunately, this pasta shape is not easy to find in London (Amatriciana is a CLASSIC Roman dish! I miss it!!). Adding Asiago to a pasta dish??? I’ve to give it a go. Good new cooking ideas Roz. Thanks.
Marina, this was the first time that I played with this marinara blend and I could live on it too! Thanks!
Jessica, I love roasted red peppers and really even non-roasted red peppers! But why buy in a jar from the store when you can do this so easily at home! No preservatives either!
Linda, I just love bucatini now, but alas, my husband says ‘no more’, he’s a traditionalist extraordinaire! I know that I’ll love Rome!
Kathy, I am sure that you have quite the Christmas Eve spread! I like bucatini too, but hubby doesn’t, sadly!
Rita, bucatini is difficult to find in the states. I had to order these from an Italian merchant on-line. Asiago is more tangy and pungent than Pecorino-Romano so be careful using it. It is quite popular in the States and really quite trendy in fact.
Well that looks fabulous! I think that would be lovely about now 🙂
very creative use of fresh peppers. to try… and what a lovely blog you have here. particularly appreciate the effort you made in finding Italian sources. thank you for stopping by and for the kind words. will be following you.
Wow Roz! The roasted red pepper sauce looks amazing!! And your last picture has me drooling! 🙂
My boyfriend is a HUGE red pepper lover (and so am I) so I’m definitley going to have to make this for him! I know it’ll be a new favorite pasta sauce!
Tricia, thanks for your comment and for stopping by! Enjoy!
Hi Italian Smorgasbord and WELCOME! I appreciate your thoughts on the types of recipes and Italian-orientation of the blog! Ciao!
Joanne, that is the ULTIMATE compliment and I do hope you enjoy this pasta sauce!
Hey Baker Street, thanks for your thoughts and for stopping by so often! I really appreciate you!
I never could find bucatini in local markets so bought several packages the last time I was in Chicago. Their Italian delis have everything! Your sauce looks fantastic, Roz.
Hi Cathy, I love it when you stop by! Your opinion really matters to me! You’re right, bucatini is hard to find. I think the noodles are fun!
I have bucatini in my pantry…and I’d love to try it with your sauce 🙂
thanks for sharing.
I do enjoy bucatini, Roz, and your red pepper sauce is hearty enough to handle it. The color is just incredible and makes your dish so appealing. I bet your dinner mates ooh and aah when you bring the platter to the table. I know I would. 🙂
You are so right about roasting garden red peppers. They are like candy! I bet they are absolutely delicious in this sauce. I’ve never seen bucatini pasta in the stores around here, but I think I know a place where I can find it. This whole dish looks yummy! Thanks!