Bucatini is one of my favorite pasta shapes. I rarely cook it though, even before I became a vegan. It’s too chewy for my wife. Now that I am a vegan, I don’t eat it often either. The penultimate role for bucatini in life is in “Bucatini All’Amatriciana“. And since I have cut back significantly on my consumption of Guanciale and Pecorino, there are few occasions to enjoy this pasta’s marvelous, mouth-filling qualities. I invented this recipe to take advantage of some excellent chanterelles in the market, and to fulfill my bucatini need. —dgourmet
2 as main dish, 3-4 as first course
fresh chanterelles mushrooms
vegetable broth (preferably roasted, homemade)
grated parmesan or pecorino, vegan or dairy (optional)
In This Recipe
Bring a large pot of water to a rolling boil. Add a tablespoon of Kosher salt to the boiling water.
Add bucatini to the water, stirring occasionally. Cook the pasta until al dente, estimated time 12-15 minutes or more. Pick out a piece and taste to judge doneness.
While pasta is cooking, prepare the mushrooms. First, trim off any bad spots on the mushrooms, then cut large pieces into bite-sized slices, leaving small pieces whole.
In a large pan saute the mushrooms in olive oil (or butter), until just barely tender. Add the vegetable stock, and cook on medium heat until the liquid is gone. Add a little more liquid and continue to cook if the mushrooms are still tough.
When the liquid is gone, add about 1/2 cup of white wine, and boil that off. Add salt and pepper to taste, plus any chopped herbs you fancy. Add chopped hot pepper if using.
When pasta is done, reserve a cup of the hot pasta water, and drain the bucatini.
Reheat the mushrooms, add the pasta water, and the pasta. Heat until all is well-coated and the texture of the pasta is tender enough, but not flabby.
Top with cheese or vegan equivalent (optional).
Serve with a Southern Italian red wine -- Aglianico, Primitivo, or similar.