Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. Buca, meaning hole while Bucato or its Neapolitan variant Perciato means, pierced. This style of pasta is commonly used throughout Rome.
My Autumn-Style Bucatini brings a new flavor and a delicious way to enjoy pasta.
The best thing about this dish is, that in the time it takes to cook the pasta, the sauce will be ready.
Prep Time: zero
Cook Time: 15 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) stockpot, 1 (12-inch) sautè pan, large mixing bowl
1 pound Bucatini
1 (15-ounce) can of pumpkin purée
1 (8-ounce) container mascarpone cheese, room temperature
1/2 to 1 cup starchy cooking pasta liquid
1 teaspoon of red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons of flat-leaf Italian parsley, finely chopped, (reserve 2 tablespoons for garnish)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
In a large mixing bowl add Mascarpone cheese, pumpkin purée, Kosher salt, freshly ground black pepper, red pepper flakes, and Italian flat-leaf parsley, mix to combine.
In the meantime, bring a 6-quart stockpot of water up to a boil. Add a good amount of Kosher salt. This is the only chance you have to season the pasta.
Drop pasta into the salted boiling water. Cook for 10 to 12 minutes until al dente.
While the pasta is cooking, make the sauce. In a large sautè pan, over medium-low heat, add the pumpkin mixture. At this point, the pasta is almost done. Add a ladle (add small amounts of the pasta water at a time, the amount may vary slightly) of the starchy pasta cooking liquid to the pumpkin mixture to thin out the sauce. Stir the sauce until you get a smooth consistency. Heat to warm the sauce through, 2 to 3 minutes.
Add the cooked pasta to the sauce and toss to coat. Again, if you like the sauce to be a bit looser, add a little more pasta water and toss. Remove the pan from the heat. Add the freshly grated Parmigiano-Reggiano cheese and toss.
To serve: Ladle a good helping of pasta into a serving bowl. Add extra freshly grated Parmigiano-Reggiano cheese and garnish with a sprinkle of Italian flat-leaf parsley. There you have it, my Autumn-Style Bucatini.