Bucatini Diavola Recipe

Cook pasta

Bring a large pot of heavily salted water (about 4–6 quarts) to a rolling boil. Add the bucatini and cook until just shy of al dente according to package directions (about 1–2 minutes less than stated). Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta and set aside.

Finish pasta in sauce

When the sauce is ready and still slightly loose, add the drained bucatini to the skillet. Toss with 1 cup of the reserved pasta water over medium heat, adding more water as needed, until the pasta is al dente and the sauce clings to the strands (about 2–3 minutes). Remove from heat and stir in 3/4 cup (about 75 g) of grated Pecorino Romano until emulsified and creamy. Taste and adjust seasoning with remaining salt, pepper, or up to 1/2 cup more pasta water to reach desired consistency.

Prepare tomatoes

Open the San Marzano tomatoes and crush them by hand in a bowl or crush in the can with a spoon until mostly broken but still slightly chunky. Set aside.

Infuse oil

In a large wide skillet or sauté pan, heat 3 tablespoons extra-virgin olive oil over medium heat until shimmering but not smoking. Add the thinly sliced garlic and cook gently for 1–1.5 minutes until fragrant and just turning light gold. Add the crushed red pepper flakes and the chopped fresh red chili and cook for 30 seconds to bloom the heat. Be careful not to burn the garlic.

Build sauce

Carefully add the crushed San Marzano tomatoes to the pan (it may sputter). Stir in 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sugar if the tomatoes taste too acidic. Bring the sauce to a gentle simmer, reduce heat to medium-low, and cook, uncovered, stirring occasionally, until the sauce thickens slightly and flavors meld, about 12–15 minutes.

Adjust seasoning

Taste the sauce and adjust seasoning: add up to another 1/2 teaspoon salt or more crushed red pepper if you want it spicier. If the sauce reduces too much, loosen with some reserved pasta water when combining with the pasta.

Plate the finished pasta into warmed bowls. Sprinkle with the remaining Pecorino Romano (about 1/4 cup) and the chopped fresh oregano or parsley. Drizzle a little extra-virgin olive oil if desired and finish with a crack of black pepper. Serve immediately.