Mama Depandi's Bucatini Pomodoro

It's no secret that I'm a huge fan of Giuliana Rancic. Some may say I've spent a majority of my life stalking her, while others (myself) call it creating a friendship that was meant to be since birth. There is a difference. Since the opening and attending of G's restaurant, RPM Italian, I have been on the hunt for her mother's Bucatini recipe. It's kinda like the Shakespeare of food. If you aren't familiar with Shakespeare, think of it as the Justin Bieber of food, minus the drugs and horrible haircut. 

Regardless, I found the recipe and today I've got it for you. Ladies, make your man happy by cooking up some of this stuff right here. And with that other stuff you do to make him happy. Yes, that. Enjoy. 


Mama Depandi’s Bucatini Pomodoro


Makes 4-6 servings // Time: Approx. 1 Hour


Ingredients:

Sauce:
28 oz Can Whole Peeled Tomatoes
2 Tablespoons Extra Virgin Olive Oil
1 Small Onion, Chopped
2 Garlic Cloves, Minced
1 Tablespoon Sugar
½ Teaspoon Salt
4 Basil Sprigs


Pasta:
¾ Pound Bucatini Pasta
2 Tablespoons Extra Virgin Olive Oil
2 Garlic Cloves, Minced
Pinch of Red Pepper Flakes
1 Tablespoon Grated Parmesan Cheese
1 Tablespoon Basil, Chopped
Salt And Pepper


Directions:


1. Place a strainer over a medium bowl. Pour the can of tomatoes into the strainer. Crush the tomatoes with your hands or fork, causing as much juice to release into the bowl as possible. Set aside the juice and strained tomatoes.


2. In a medium skillet, warm the olive oil. Add onion and cook for about 5 minutes. Stir in the garlic and cook for 1 minute. Add in the strained tomatoes, sugar, and salt. Reduce the heat to low and stir continuously for about 15 minutes, or until sauce has thickened. Add in the reserved tomato juice and bring to a boil. Reduce heat to low and simmer for about 20 minutes, stirring occasionally. Remove the sauce from the heat, set aside, and add in the 4 Basil Sprigs.


3. Bring a large pot of salted water to a boil. Add in the Bucatini and cook al dente according to the package. Drain the pasta.


4. While the pasta cooks, heat additional olive oil in a large skillet. Add in the garlic and red pepper flakes, stirring for around 1 minutes.


5. Remove the basil from the sauce you have sitting aside and pour the juice into the skillet. Simmer until warmed through. Add in the pasta and coat with sauce.


6. Remove from the skillet and add in Parmesan Cheese, Basil, Salt, and Pepper.


7. Garnish with additional cheese, salt, and pepper if desired! Serve warm and enjoy!



7 comments :

  1. It looks Devine! :) love cooking and trying recipes so keep them coming!!

    <3Ash
    Profoundlyash@blogspot.com

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  2. How exciting to start a new blog! You go girl :)

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  3. How exciting to start a new blog! You go girl :)

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  4. Just when I thought I couldn't love you more, you go and start a food blog.... And your first recipe is this!

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  5. Yay for eating yummy food. Love this recipe-might even make it instead of drooling at it:)

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  6. It looks so amazing! Did the red pepper flakes make it spicy in any way? I was thinking about omitting them but if you think they enhance the flavor then I will keep them.

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  7. I ate at their RPM restaurant in Chicago a couple of months ago....best food ever!

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