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Spicy Bucatini Pasta

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Spicy Bucatini Pasta
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 6
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Have a spicy taste of Italy with a little pasta, tomatoes and bacon.

Ingredients

2
tablespoons olive or vegetable oil
1
tablespoon chopped fresh parsley
1
teaspoon chopped fresh thyme leaves
1
medium onion, thinly sliced
1
red jalapeño chile, seeded and finely chopped
1/4
pound sliced bacon, cut into 1-inch pieces
1
tablespoon balsamic vinegar
4
cups chopped plum (Roma) tomatoes
1
package (16 ounces) bucatini pasta

Directions

  • 1 In 4-quart Dutch oven or 12-inch skillet, heat oil over medium-high heat. Cook parsley, thyme, onion and chile in oil about 3 minutes, stirring frequently, just until onion is soft.
  • 2 Stir in bacon. Cook about 8 minutes, stirring occasionally, until bacon is crisp. Drain fat, reserving 2 tablespoons; discard remaining fat.
  • 3 Stir vinegar into bacon mixture; cook until evaporated. Stir in tomatoes and reserved bacon fat. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
  • 4 Meanwhile, cook and drain pasta as directed on package. Add pasta to tomato mixture. Cook over high heat about 3 minutes, tossing gently, until pasta is evenly coated.
Tips  

Two 28-ounce cans Italian-style pear-shaped tomatoes, drained and chopped, can be substituted for the fresh tomatoes.

Bucatini is a long hollow noodle that resembles a drinking straw. It originated in Naples and the word bucato means, "with a hole."

You can use spaghetti for the bucatini.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
0%
(
Saturated Fat
2g
0%
)
Cholesterol
5mg
0%
Sodium
100mg
0%
Total Carbohydrate
67g
0%
(
Dietary Fiber
5g
0%
)
Protein
13g
Daily Value*:
Vitamin A
14%
14%
Vitamin C
32%
32%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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