What Sort of Pasta dish is this?

So there is a spaghetti like pasta dish, possibly a recipe with Bucantini pasta, but I just don't have a recipe or even know what it is called. I have seen it in films before, but it looks delicious. It is a sort of thick pasta that seems to have been simmered in tomato/marinara sauce, so that the pasta has absorbed the sauce and is dry. Does anyone have a recipe or can tell me how you prepare it?

The main characteristic is that the pasta is dry, but has a marinara sauce absorbed into it. Is it just a matter of using very little sauce and simmering the pasta in a skillet?

Does anyone know what I am talking about or have a recipe even?

Thank you so much! This has been on my mind forever, just never got around to ask.

Kristi Choi
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8 Comments

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amysarah
amysarah July 16, 2015
Sounds to like it's probably just pasta (spaghetti or bucatini) boiled a minute or two short of fully cooked, then finished in a skillet with little sauce (whether simple tomato or some variation) that gets mostly absorbed. Maybe a little grated parm or pecorino is stirred in at the end, making it a bit drier too. In Italy pasta is often very lightly sauced like that.
 
sexyLAMBCHOPx
sexyLAMBCHOPx July 16, 2015
Could it be Bucatini a’ll Amatriciana?
 
sexyLAMBCHOPx
sexyLAMBCHOPx July 16, 2015
Try emailing Emiko Davies, Food52's resident authority on regional Italian foods. Cut & paste your question, click on send Emiko a message (the envelope under her blog address) and maybe she'll know. Here's her member Food52 link: https://food52.com/users/23872-emiko/recipes?page=6
 
sexyLAMBCHOPx
sexyLAMBCHOPx July 16, 2015
Do any of these images look like the pasta dish? https://www.google.com/search?q=bucatini+pasta+recipes&sa=X&es_sm=93&biw=1447&bih=917&tbm=isch&imgil=OKsnbfZxz90naM%253A%253Bkz6M4yJaeKpELM%253Bhttp%25253A%25252F%25252Ftwoyolks.org%25252F2008%25252F08%25252F08%25252Fbucatini-with-sausage-and-peas%25252F&source=iu&pf=m&fir=OKsnbfZxz90naM%253A%252Ckz6M4yJaeKpELM%252C_&usg=__t4717Zwc5bY5iOL9o-frMctXmfA%3D&ved=0CDAQyjdqFQoTCKbR65rv4MYCFUaCPgod_CIIbg&ei=3kaoVabqB8aE-gH8xaDwBg#imgrc=I0OemPgFzYOJXM%3A&usg=__t4717Zwc5bY5iOL9o-frMctXmfA%3D
 
sexyLAMBCHOPx
sexyLAMBCHOPx July 16, 2015
Do any of these images look like the pasta dish? https://www.google.com/search?q=bucatini+pasta+recipes&sa=X&es_sm=93&biw=1447&bih=917&tbm=isch&imgil=OKsnbfZxz90naM%253A%253Bkz6M4yJaeKpELM%253Bhttp%25253A%25252F%25252Ftwoyolks.org%25252F2008%25252F08%25252F08%25252Fbucatini-with-sausage-and-peas%25252F&source=iu&pf=m&fir=OKsnbfZxz90naM%253A%252Ckz6M4yJaeKpELM%252C_&usg=__t4717Zwc5bY5iOL9o-frMctXmfA%3D&ved=0CDAQyjdqFQoTCKbR65rv4MYCFUaCPgod_CIIbg&ei=3kaoVabqB8aE-gH8xaDwBg#imgrc=I0OemPgFzYOJXM%3A&usg=__t4717Zwc5bY5iOL9o-frMctXmfA%3D
 
PieceOfLayerCake
PieceOfLayerCake July 16, 2015
The first thing that comes to mind when you say pasta cooked in the sauce is fideos. Its a Spanish dish that uses pasta that has been toasted and then simmered in a tomato based sauce. Its often drier than most pasta dishes due to the starches released by the pasta.
 
mickle
mickle July 16, 2015
I think you may be thinking of pici pasta--it is handmade pasta without egg & rolled like a thick spaghetti; I had it with a light amount of red sauce in Orvieto in Italy; however, it originated in Siena. It is most often served in a bread crumb/garlic sauce. By its rougher surface; it is a dryer pasta because it absorbs more of the sauce.
 
Kristi C.
Kristi C. July 16, 2015
No...its not that thick. Its just a simple dish made with common pasta
 
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