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5 from 1 vote

Spicy Pepper Bucatini

Spicy pepper bucatini is an easy pasta that combines sweet bell peppers, spicy Long Hot, and Cubanelle peppers in a garlicky tomato sauce that is full of spicy pepper flavor!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: James Delmage and Tara

Ingredients

  • 1 pound bucatini
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic sliced
  • 3 large anchovy fillets mashed
  • 1 medium red bell pepper sliced
  • 3 large long hot peppers seeded and sliced
  • 2 large cubanelle peppers seeded and sliced
  • 1/2 cup water
  • 1 28 ounce canned plum tomatoes hand crushed or blender pulsed
  • 1 teaspoon Calabrian chili paste optional, if more heat is needed
  • salt and pepper to taste
  • 1/2 cup Pecorino Romano grated, plus more for serving
  • 1/4 cup basil hand torn
  • 1 cup reserved pasta water will not need all of it

Instructions

  • Bring a large pot of salted (2 tablespoons kosher salt) water to boil. Heat a large pan to medium-low heat and add the olive oil followed by the garlic and anchovy. Saute until lightly golden then add in all of the peppers.
  • Cook the peppers for 3 minutes coating well with oil then add the water and cover. Turn heat to medium, and cook the peppers for about 10-12 minutes or until very soft.
  • Remove the lid and let the excess water evaporate while stirring. Add the tomatoes and bring sauce to a simmer. At this time begin boiling the bucatini until 1 minute less than al dente.
  • Taste test the sauce and adjust salt and pepper to taste. If you like it spicy add the Calabrian chili paste now. Add the pasta in and mix well. Cook, stirring frequently until the pasta is perfectly al dente.
  • Once the pasta is finished remove the pan from the heat and add the Pecorino. Toss quickly and if the pasta is too dry add a touch of the reserved pasta water. Sprinkle the hand-torn basil all over the pasta and serve immediately. Enjoy!

Video

Notes

  • Make sure to taste test the spice levels before adding any Calabrian chili paste.  Long Hots, though often mild, can sometimes be very spicy.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.

Nutrition

Calories: 623kcal | Carbohydrates: 100.9g | Protein: 20.4g | Fat: 18.4g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 680mg | Potassium: 387mg | Fiber: 8.4g | Sugar: 15.2g | Calcium: 177mg | Iron: 5mg