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Bucatini Pasta & Mushrooms
with Calabrian Chile Tomato Sauce
25 MIN
2 Servings
From the Test Kitchen
For this simple, quick-cooking dish, you’ll make a flavorful tomato sauce using aromatic onion, roasted almonds, and garlic—plus a bit of Calabrian chile paste for a zesty kick of heat. It’s the perfect match for tender strands of bucatini and earthy sautéed mushrooms.
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NutritionPER SERVING
-
Calories860 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- ½ lb Bucatini Pasta
- 1 14-Ounce Can Whole Peeled San Marzano Tomatoes
- 2 cloves Garlic
- 4 oz Cremini Mushrooms
- 1 Sweet Onion
- 3 Tbsps Roasted Almonds
-
2 Tbsps Ghee
-
1½ tsps Calabrian Chile Paste
- 2 Tbsps Crème Fraîche
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Roughly chop the almonds. Combine in a bowl. Place the tomatoes in a separate bowl; gently break apart with your hands.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the mushrooms:
While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.
4
Make the sauce:
While the pasta continues to cook, in the same pan, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened.
5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta, cooked mushrooms, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Roughly chop the almonds. Combine in a bowl. Place the tomatoes in a separate bowl; gently break apart with your hands.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the mushrooms:
While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.
4
Make the sauce:
While the pasta continues to cook, in the same pan, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened.
5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta, cooked mushrooms, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
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