prawn bucatini

Want to try Bucatini other than spaghetti? Are you familiar with Prawn Bucatini which is one of the most celebrated dishes in Italian Cuisine? Bucatini is a thick spaghetti-like pasta made of hard durum wheat flour and water with a hole running through the center. The name comes from buco meaning “hole” in Italian, while bucato means “pierced”. Bucatini originated in central Italy, but became popular in Rome.

Here is a sample recipe that I have on hand- Prawn Bucatini:

Ingredients:

Of course, Bucatini pasta (available in major supermarkets)

1 tbsp olive oil

1 tbsp minced garlic

150 g shrimp, peeled, cubed

100 g green and red bell pepper, cubed

100 g celery, cubed

1 tsp salt and pepper

2 c tomato sauce

½ c cooking cream

15 g fresh basil, julienned

1 tbsp parmesan cheese, shredded

50 g combination of cheddar and mozzarella cheeses

Parsley

Procedure:

COOK Bucatini according to package directions or until al dente (the average cooking time is 9 minutes). Set aside.

TO MAKE prawn cream sauce: heat oil in a saucepan (I used a CookWorks™ stainless-steel thick-bottomed saucepan). Add garlic and cook until light brown. Add shrimps and cook until they turn pink. Add bell peppers and celery. Cook until tender.

POUR tomato sauce, cooking cream, basil and season with salt and pepper. Allow to boil for two minutes and then simmer for another three minutes.

ADD Bucatini pasta into the pan. Add the cheese-parmesan, mozzarella and cheddar. Mix well.

TRANSFER pasta into a baking pan (I used PYREX™ 9X13 oblong baking dish). Sprinkle with cheddar and mozzarella cheeses.

BAKE for eight minutes at 350 F or until cheese melts.

Finish with Pomodoro sauce topping and garnish with parsley. Allow the sauce to seep in, therefore giving it more flavourful bite and taste.

For more info on Pomodoro sauce, email me at gilbertsison879@gmail.com