Name: Mucci’s Bucatini Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 4 oz pancetta, diced; 1 lb ground Italian sausage; 1 small yellow onion, finely chopped; 6 cloves garlic, minced; 2 tablespoons tomato paste; Two 28-ounce cans whole peeled San Marzano tomatoes, hand-crushed; 1 teaspoon kosher salt; 1 teaspoon fresh oregano, chopped; 1 teaspoon red pepper flakes (adjust to taste); 1–2 cups chicken broth or water (to thin sauce as needed); 2 tablespoons butter (optional, to mellow heat); 1 cup sliced pepperoncini (jarred); 8 oz bucatini pasta; 1/2 cup grated pecorino cheese

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If you’re searching for a vibrant, soul-warming pasta that’s equal parts zesty, hearty, and totally comforting, Mucci’s Bucatini is about to become your new favorite weeknight indulgence. This Italian-American classic brings together bucatini’s satisfying chew, a spicy-tangy tomato sauce loaded with crumbled sausage and crispy pancetta, and plenty of briny pepperoncini for a dish that simply bursts with flavor. It’s the kind of bowl that invites you to twirl your fork, mop up every last drop, and savor the homemade magic of Mucci’s Bucatini.

Ingredients You’ll Need

Every superstar dish starts with honest, top-quality ingredients, and Mucci’s Bucatini is no exception. Each component in this recipe brings its own irresistible personality — from the peppery sausage and salty pancetta to the sweet San Marzano tomatoes and bright heat of pepperoncini. Here’s what you’ll want to gather before we get cooking:

Pancetta: Adds a salty, smoky backdrop that infuses the whole sauce with irresistible savoriness.
Ground Italian sausage: Lends juicy depth, spice, and texture to the sauce — go for your favorite kind, mild or spicy!
Yellow onion: Builds a mellow-sweet base and harmonizes all the flavors together.
Garlic: Plenty of it, because no Italian-inspired sauce is complete without those rich, aromatic notes.
Tomato paste: Boosts umami and gives the sauce body and a glossy finish.
Whole peeled San Marzano tomatoes: The gold standard for vibrant, balanced tomato flavor — crush them by hand for rustic texture.
Kosher salt: Essential for seasoning and drawing out every ingredient’s best.
Fresh oregano: Adds a pop of herbal brightness that lifts the sauce.
Red pepper flakes: Brings just the right amount of slow-building heat — tweak to your spice preference.
Chicken broth or water: Loosens the sauce to your perfect consistency, and lets the flavors meld.
Butter (optional): A pat or two at the end brings silky richness and smooths any sharpness.
Pepperoncini (jarred and sliced): The secret ingredient for tangy, vinegary zip and subtle heat — don’t skip it!
Bucatini pasta: Hollow, slurpable noodles that catch every bit of that luscious, spicy-tangy sauce.
Grated pecorino cheese: For a salty, nutty finish that’s what pasta dreams are made of.

How to Make Mucci’s Bucatini

Step 1: Crisp Up the Pancetta

Start by heating a large pot or Dutch oven over medium heat and add the pancetta. Let it crisp up and turn golden, stirring occasionally, so the rendered fat can help flavor everything that follows. Once the pancetta is beautifully crispy, scoop it out with a slotted spoon and set it aside. Save every bit of that tasty fat in the pot — you’re building the foundation for Mucci’s Bucatini.

Step 2: Brown the Sausage

In that same pot, with all the pancetta flavor still sizzling, crumble in your Italian sausage. Break it up and let it cook until browned and crumbly, infusing the upcoming sauce with tons of rich, meaty goodness. Once it’s perfectly golden, remove the sausage and keep it with the pancetta, so all your proteins are ready for their grand return.

Step 3: Sauté the Onion and Garlic

If the pot looks a little dry, add a splash of olive oil, then toss in the finely chopped onion. Cook until it’s translucent and smells sweet — about 3 to 4 minutes. Sprinkle in the minced garlic and sauté just until fragrant; you want all that aroma, not burned bits. This step infuses the entire kitchen with that unmistakable promise of something delicious cooking.

Step 4: Toast the Tomato Paste

Push the onions and garlic to the side and add the tomato paste. Let it cook down for 2 to 3 minutes, stirring occasionally, until it turns darker and deeply aromatic. This quick toast punches up the umami and gives Mucci’s Bucatini its signature richness.

Step 5: Build the Sauce

Pour in those crushed San Marzano tomatoes, sprinkle in the salt, oregano, and red pepper flakes, then return both the browned sausage and crispy pancetta to the pot. Give it all a good stir and bring the mix to a gentle simmer — this is when the flavors really come together. Cover and let it bubble away on low for 25 to 30 minutes, stirring occasionally and adding chicken broth or water as needed to reach your perfect sauciness.

Step 6: Finish with Butter and Pepperoncini

Now for that final unmistakable Mucci’s Bucatini flavor — stir in the butter (if using) and plenty of sliced pepperoncini. Let it simmer together for five more minutes so the tangy brightness seeps into every bite. The butter mellows the heat, while the pepperoncini provide that signature snappy kick.

Step 7: Cook and Combine the Pasta

While the sauce finishes its magic, boil the bucatini until it’s just al dente (the noodles should still have a little bite). Reserve some of the starchy pasta water, drain the noodles, and transfer them straight into the sauce pot. Toss the bucatini and sauce together, adding a splash of pasta water as needed for a glossy, clinging finish. Every single noodle should be coated in savory, tangy brilliance.

Step 8: Serve It Up

Ladle heaping portions of Mucci’s Bucatini into warm bowls, then shower with pecorino cheese and a scoop of extra pepperoncini if you crave more zing. Serve hot and get ready for lots of happy silence at the table.

How to Serve Mucci’s Bucatini

Garnishes

A generous final flourish of freshly grated pecorino makes this dish truly sing. Don’t be shy with extra pepperoncini slices for a punchy hit of color and tang. If you have some, a scatter of chopped oregano or parsley adds a lovely green accent and echoes the herbal notes in the sauce.

Side Dishes

For a well-rounded dinner, pair Mucci’s Bucatini with a crisp arugula salad dressed in lemon vinaigrette, or a platter of garlicky roasted vegetables. Classic garlic bread or a crusty baguette is also a must for sopping up every last bit of sauce — you’ll thank yourself later!

Creative Ways to Present

Individual pasta bowls with a swirl of bucatini and a tangle of pepperoncini make for a beautiful, modern presentation. For a family-style approach, bring the entire saucy pot to the table and let everyone help themselves. Or, for a playful twist, serve atop a bed of garlicky sautéed greens to sneak in some extra veggies while soaking in all that flavor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, Mucci’s Bucatini keeps wonderfully in the fridge for up to four days. Let it cool completely before transferring to an airtight container. The flavors only deepen with time — trust me, tomorrow’s lunch is going to be next-level!

Freezing

The sauce (without the pasta) freezes beautifully for up to three months. Once cooled, portion it into freezer-safe bags or containers, press out extra air, and label with the date. When the craving hits, you’re just a quick reheat and a pot of bucatini away from a cozy, homey meal.

Reheating

To reheat, gently warm the sauce on the stove over medium-low heat, adding a splash of broth or water to loosen it if needed. If you’ve stored the pasta and sauce together, a brief stint in a covered skillet does the trick; toss gently with a bit of extra pecorino to revive creamy texture. For the best results, avoid the microwave if you can, as the noodles tend to overcook.

FAQs

Can I use a different pasta if I don’t have bucatini?

Absolutely! While bucatini’s hollow shape is perfect for catching the robust sauce, you can swap in spaghetti, rigatoni, or even penne. Just adjust the cooking time based on the package instructions and enjoy every saucy bite.

How spicy is Mucci’s Bucatini?

The dish has a gentle, pleasant heat thanks to red pepper flakes and pepperoncini, but it’s easy to customize. For more heat, add extra red pepper; for a milder spin, simply scale back the pepperoncini and flakes until it’s just right for your palate.

Can I make Mucci’s Bucatini vegetarian?

You can! Use plant-based sausage (or skip it) and opt for diced smoked mushrooms instead of pancetta for that savory depth. Vegetable broth will stand in perfectly for chicken broth. The pepperoncini still brings that signature zing.

What’s the best way to hand-crush San Marzano tomatoes?

Pour the tomatoes into a large bowl and gently squeeze and shred with your clean hands for a rustic, chunky texture. It’s a quick, satisfying process — just watch out for squirts! Don’t skip this step, as it gives the sauce lovely body and real homemade feel.

Why add butter at the end of the recipe?

Stirring in butter right before serving rounds out the sauce and tames acidity and heat, making everything taste lush and balanced. It’s optional, but highly recommended for a velvety finish that makes Mucci’s Bucatini truly unforgettable.

Final Thoughts

Nothing brings people together quite like a steaming pot of Mucci’s Bucatini, bursting with rich sausage, velvety sauce, and zippy pepperoncini. I hope you’ll try this recipe soon — it’s a comforting classic with a punchy twist that’s sure to spark joy around your table!

Mucci’s Bucatini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 50 minutes
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

Mucci’s Bucatini is a flavorful and spicy Italian-American pasta dish featuring a rich tomato sauce with pancetta, sausage, and pepperoncini. This hearty meal is sure to satisfy your cravings for a comforting and delicious dinner.

Ingredients

Scale

Pancetta:

4 oz pancetta, diced

Italian Sausage:

1 lb ground Italian sausage

Sauce:

1 small yellow onion, finely chopped
6 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans whole peeled San Marzano tomatoes, hand-crushed
1 teaspoon kosher salt
1 teaspoon fresh oregano, chopped
1 teaspoon red pepper flakes (adjust to taste)
1–2 cups chicken broth or water (to thin sauce as needed)
2 tablespoons butter (optional, to mellow heat)
1 cup sliced pepperoncini (jarred)

Pasta:

8 oz bucatini pasta

Topping:

1/2 cup grated pecorino cheese

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Instructions

Cook Pancetta: Heat a large pot or Dutch oven over medium heat. Add pancetta and cook until crispy. Remove and set aside.
Cook Sausage: In the same pot, add sausage and cook until browned and crumbly. Remove and set aside with the pancetta.
Sauté Aromatics: Add onion to the pot. Sauté until softened, about 3–4 minutes. Add garlic and cook for another minute.
Add Tomato Paste: Stir in tomato paste and cook until darkened and fragrant, about 2–3 minutes.
Prepare Sauce: Add crushed tomatoes, salt, oregano, and red pepper flakes. Return pancetta and sausage to the pot. Simmer covered for 25–30 minutes, adding broth or water as needed.
Finish Sauce: Stir in butter and sliced pepperoncini. Simmer for an additional 5 minutes.
Cook Pasta: Meanwhile, cook bucatini until al dente. Drain and reserve pasta water.
Combine and Serve: Toss pasta with sauce, adding pasta water if needed. Serve hot topped with pecorino cheese and extra pepperoncini.