this dish is super similar to this roasted tomato capellini, but with a little kick of spice. plus, the more substantial bucatini makes an incredibly filling and comforting meal. (you can use any long pasta shape but if you are able to find bucatini it’s my favorite!)

| ingredients |

cherry tomatoes, half sliced, half whole

2 tablespoons of evoo

red pepper flakes

4 garlic cloves

salt

basil

bucatini

ricotta or buratta

pecorino romano cheese

| method |

lay the grape tomatoes out on a sheet pan sprinkled with salt, drizzled with evoo and generously seasoned with red pepper flakes.

roast at 425 degrees f for 25 minutes, until tomatoes have burst. while the sauce is cooking, prepare bucatini and reserve 1 cup of pasta water. when the tomatoes are done roasting add 1/2 cup of reserved pasta water and garlic. stir the sauce, adding more water if desired. stir in the basil.

strain pasta, top with the sauce, add a scoop of ricotta or buratta, and grate pecorino romano cheese.

i’ve made a variation of this recipe for years. it’s a loose recipe, yet somehow turns out amazing every time. it’s super flavorful, filling, and warm - perfect for dinner on a snowy day.

i start by frying diced bacon in a deep pan. when crispy, remove the bacon to a plate with a slotted spoon and if needed add a little evoo to the pan and cook diced onions, carrots and celery until tender-crisp in the bacon grease/oil. (cut those veggies small!)

when veggies are ready, add a little white wine to the pan, to deglaze, some chicken broth, the diced bacon, shredded chicken (if using - i usually use a piece of leftover chicken. pork would work too), salt + pepper, and some arborio rice. my method for risotto is to add a little liquid to the rice at a time, cook and stir until absorbed, and repeat until desired consistency of the rice is reached.

when the rice is ready, remove the pan from heat and stir in parmesan, or pecorino romano cheese (or a mixture- again, i tend to use whatever i have on hand.) serve immediately, topped with parsley if desired.

it’s completely restaurant worthy.

pasta diavolo

chicken + bacon risotto