Loading Video...

Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce)

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

2 tablespoons EVOO

4 ounces guanciale, speck, pancetta or bacon, 1/4-inch dice

3 to 4 cloves garlic, chopped or sliced

2 medium or 1 large red bell pepper, seeded and chopped

2 cubanelle peppers, seeded and chopped

1 red onion, chopped 

1 Fresno pepper, seeded and chopped

About 3 tablespoons hot pickled Italian cherry peppers, chopped, plus 2 tablespoons of their pickle juice 

One 28- to 32-ounce can D.O.P. San Marzano tomatoes

2 cups passata or tomato puree or tomato sauce

A few fresh leaves basil, torn

A handful of fresh flat-leaf parsley leaves, chopped

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

1 pound bucatini pasta (hollow spaghetti)

2 tablespoons butter

Pecorino cheese, to pass at table

Directions

  1. Heat a deep skillet or Dutch oven with the EVOO, 2 turns of the pan, over medium-high heat. Add the guanciale and brown until lightly crisp. Add the garlic, bell pepper, cubanelles, onions and fresno peppers, and cook until tender, 7 to 8 minutes. Add the pickled peppers and a big splash of their juice, about 2 tablespoons, and deglaze the pan - hold your head back or you'll really clean out your sinuses. Add the tomatoes and crush up a bit, then stir in the passata and basil. Simmer to thicken 30 minutes or so. Add the parsley, season with salt and pepper. Cool and store for a make-ahead meal. Reheat over medium flame. 
  2. To serve: While the sauce heats, bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a ladle of the starchy cooking water and drain. Toss the pasta with the butter and half the sauce. Add a little starchy water if too thick. Serve the pasta in shallow bowls, topped with the remaining sauce and pecorino cheese.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.