Best 3 Bucatini In Fiery Chili Garlic Paste Recipes
**Dive into a culinary adventure with Bucatini in Fiery Chili Garlic Paste, where bold flavors dance on your palate.**
Tantalize your taste buds with this delectable dish that combines the chewy texture of bucatini pasta with a vibrant and spicy sauce made from chili, garlic, and aromatic herbs. Experience a symphony of flavors as the fiery heat of the chili melds with the garlicky notes and the subtle sweetness of the tomatoes. This recipe is a perfect balance of spice and savoriness, sure to leave you craving for more.
Alongside the main recipe, discover variations that cater to different dietary preferences and taste profiles. Embark on a vegetarian journey with the "Bucatini with Spicy Roasted Red Pepper Sauce" recipe, where roasted red peppers take center stage, delivering a smoky and sweet flavor that complements the bucatini perfectly. If you prefer a creamy and cheesy indulgence, delve into the "Bucatini with Creamy Vodka Sauce" recipe. This luscious sauce, made with vodka, cream, and Parmesan cheese, will transport you to a culinary heaven.
For those seeking a classic and comforting pasta experience, the "Bucatini with Tomato Basil Sauce" recipe is a must-try. Fresh basil and juicy tomatoes come together to create a simple yet flavorful sauce that showcases the essence of Italian cuisine. And if you're craving a quick and easy weeknight meal, the "One-Pot Bucatini with Sausage and Kale" recipe has got you covered. With minimal preparation and cleanup, you can enjoy a hearty and wholesome pasta dish that combines savory sausage, tender kale, and bucatini in a flavorful broth.
**Whichever recipe you choose, prepare to embark on a culinary adventure that will leave your taste buds dancing with delight.**
BUCATINI ARRABBIATA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a separate large pot over medium heat. Add the garlic and cook, stirring, until pale golden, about 3 minutes. Add 2 tablespoons chiles and cook, stirring, until the oil is red, about 1 minute. Stir in the cherry tomatoes and 1 cup water and simmer, stirring occasionally, until thickened, about 20 minutes.
- Add the pasta, reserved cooking water, parsley and remaining 1 tablespoon chiles to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls and drizzle with olive oil.
BUCATINI IN FIERY CHILI-GARLIC PASTE
Steps:
- Heat 1/3 cup of the olive oil in a small skillet over a medium flame. Add the peeled garlic and chili; cook 2 minutes, or until the garlic is golden and the chili peppers are swollen (or the chili flakes are aromatic). Cool the garlic and chili 5 minutes, then crush in a mortar with a pestle into a coarse paste.
- Add the remaining 1/3 cup of olive oil to the skillet over medium heat and cook the minced garlic until aromatic, about 30 seconds. Stir in the prepared garlic-chili paste and cook 30 seconds.
- Meanwhile, bring 5 quarts of water to a boil. Add the bucatini and salt and cook until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Transfer the bucatini to a serving platter, fold in the chili-garlic sauce and the reserved cooking water, and serve hot.
ALEX'S ANCHOVY BUCATINI
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside.
- In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate.
- Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
- Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final dish will be. Look for fresh, flavorful produce and high-quality chili garlic paste.
- Don't be afraid to adjust the heat level: If you like your food spicy, add more chili garlic paste. If you prefer a milder dish, use less.
- Serve with your favorite toppings: Grated Parmesan cheese, chopped fresh parsley, and a drizzle of olive oil are all great options.
- Make ahead of time: This dish can be made ahead of time and reheated just before serving. It's also great for meal prep.
Conclusion:
Bucatini in Fiery Chili Garlic Paste is delicious, and easy pasta dish that's perfect for a quick and easy weeknight meal. It's also a great way to use up leftover chicken or shrimp. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.
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