Butter Me Up Scampi Bucatini Recipes

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CHICKEN PARMESAN WITH MY MOTHER'S MARINARA SAUCE AND BUCATINI



Chicken Parmesan with My Mother's Marinara Sauce and Bucatini image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h50m

Yield 2 to 4 servings

Number Of Ingredients 20

4 tablespoons extra-virgin olive oil
1 large yellow onion, small dice
Kosher salt
5 cloves garlic, peeled and thinly sliced into rounds
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
2 medium carrots, peeled and coarsely grated
One 28-ounce can whole peeled tomatoes
Leaves of 1 large basil sprig
12 ounces bucatini
2 cups panko, toasted
1 teaspoon garlic powder
3 large eggs
2 boneless, skinless chicken breasts (about 1 pound total)
Kosher salt
Canola oil, for frying
2 tablespoons unsalted butter
8 ounces firm whole-milk mozzarella, sliced 1/4 inch thick
Leaves of 1 large basil sprig
1 small wedge Parmesan, freshly grated (about 1 1/2 cups), plus more for serving

Steps:

  • For the sauce: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and a pinch of salt and cook for a few minutes until the onions are softened slightly but not brown. Stir in the garlic, sugar and red pepper flakes. (If the onions begin to brown, add a splash of water.)
  • Stir in the grated carrots and the remaining 2 tablespoons olive oil and continue to cook until the carrots soften, about 2 minutes. Add the canned tomatoes and use a wooden spoon to break up some of the whole tomatoes. Cook over medium heat, stirring from time to time, until the tomatoes are fairly broken down and the sauce has thickened, at least 30 minutes. Season to taste and add water as necessary. Stir in the basil leaves. Keep the sauce warm.
  • For the chicken: Lay a piece of chicken between two pieces of plastic wrap and use the smooth side of a meat mallet to pound into a 1/4-inch-thick cutlet. Repeat with remaining cutlet then slice both pieces in half.
  • Line a baking sheet with paper towels and set aside. Combine the breadcrumbs and garlic powder in a shallow dish. Crack the eggs in a second shallow dish and whisk to blend. Sprinkle the chicken pieces on both sides with salt and dip each thoroughly in the eggs; transfer to the breadcrumbs to thoroughly coat. Place the chicken on the paper towels.
  • For the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt. (The pasta water should taste like seawater.) Add the pasta to the pot and stir so it doesn't stick. Cook the pasta according to the package directions until al dente (chewy but not hard or raw tasting). Drain well and set aside.
  • To finish the chicken: Fill a medium cast-iron skillet with about 1/3 to 1/2 cup canola oil (to come about 1/4 of the way up the sides) and heat over medium until the oil is just barely starting to smoke. Sprinkle the top of each cutlet with salt and gently place in the oil, salted-side down. Add the butter to the pan and as it begins to foam, shake the pan gently. Cook on the first side until golden brown, 3 to 4 minutes. Gently flip to the second side, sprinkle with salt and carefully spoon some of the hot oil mixture on top. Cook until golden brown and cooked through, an additional 2 to 3 minutes, then remove from the pan with a slotted spatula to clean paper towels to drain slightly.
  • Preheat the broiler with the rack in the highest position. Divide the sauce between 2 medium bowls, one for the pasta and one for the chicken Parmesan.
  • To assemble the chicken Parmesan, add some tomato sauce to a small cast-iron skillet or baking dish. Layer with a couple mozzarella slices and the basil. Put one of the fried chicken cutlets on top of the basil, followed by another spoonful of sauce, then a second layer of mozzarella. Place the second chicken cutlet next, followed by a third layer of sauce, more mozzarella and a large sprinkle of Parmesan. Repeat with the remaining pieces of chicken and other ingredients in a second small cast-iron skillet. Place the skillets on a sheet tray and broil until the cheese is melted and slightly browned, 4 to 5 minutes. Top with more freshly grated Parmesan.
  • Toss the pasta and sauce together in a large bowl and taste for seasoning. Top with grated Parmesan. Serve with the skillets of chicken parm.

BIG BEEF MEATBALLS WITH BUCATINI



Big Beef Meatballs with Bucatini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds ground sirloin
2 small to medium yellow onion, 1 grated and 1 finely chopped
6 cloves garlic, chopped, divided
1 egg
1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/4 teaspoon ground allspice or nutmeg
3 tablespoons capers, drained and chopped
2 tablespoons chopped sage leaves, 4 to 6 sprigs
A couple generous handfuls flat-leaf parsley, chopped, divided
Salt and pepper
3 tablespoons extra-virgin olive oil, plus some for drizzling
1 pound bucatini (thick, hollow spaghetti)
1/4 pound pancetta, chopped
12 baby portobello caps, (crimini mushrooms), chopped
1/2 cup dry red wine, eyeball it
1 cup, (8 ounces), beef stock
1 (28-ounce), can crushed tomatoes, Sam Marzano if available

Steps:

  • Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil.
  • Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard.
  • Drop bucatini in salted boiling water to cook off. Drain.
  • Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
  • Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the tables.

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

From the Great Big Food Show

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1/4 pound, 4 or 5 slices, pancetta*, chopped (See Cook's Note)
1 medium onion, chopped
4 to 6 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
2 tablespoons chopped flat-leaf parsley
Freshly ground black pepper
Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table

Steps:

  • Bring a large pot of water to a boil and salt the water.
  • Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
  • Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta.

BEEF, BACON AND ONION SAUCE WITH BUCATINI



Beef, Bacon and Onion Sauce with Bucatini image

One recipe for Beef and Tomato Base makes enough for this Beef, Onion and Bacon Sauce with Bucatini recipe as well as the Beef Picadillo later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

1/4 cup EVOO
4 ounces guanciale, pancetta or uncured bacon
Black pepper
4 cloves garlic, thinly sliced
2 onions, chopped
1 large fresh bay leaf
1 cup dry white
4 cups Beef and Tomato Base, recipe follows
Salt
1 pound bucatini
2 tablespoons butter
1 cup Parmigiano-Reggiano or pecorino, plus more for serving
2 to 3 tablespoons canola oil
3 pounds ground beef sirloin, at room temperature
Salt and coarse black pepper
Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock

Steps:

  • Heat the EVOO in a large skillet over medium to medium-high heat. Add the guanciale, and cook to render the fat, 2 to 3 minutes. Season with black pepper, and then add the garlic, onions and bay leaf and cook until the onions are soft and sweet but not brown. Add the wine and reduce by half, then add the Beef and Tomato Base. Cool and store for a make-ahead meal.
  • When ready to serve, reheat over medium heat and remove the bay leaf before serving.
  • Bring a large pot of salted water to a boil for the bucatini, and cook the pasta to al dente. Reserve a cup of the starchy cooking liquids. Drain the pasta, and return it to the pot with the butter and half of the reheated sauce. Toss with the cheese to combine, and serve in shallow bowls. Top with additional sauce and cheese.
  • Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

SHRIMP SCAMPI WITH BUCATINI NOODLES



Shrimp Scampi with Bucatini Noodles image

Provided by Nancy Fuller

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

8 ounces bucatini noodles
2 tablespoons olive oil
1 shallot, chopped
6 cloves garlic, smashed and minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
6 tablespoons salted butter, cut into pieces
1 pound large shrimp (16-20 count), peeled and deveined
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/2 lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package directions for al dente. Drain and set aside.
  • Warm the olive oil in a large skillet over medium heat. Add the shallots, garlic, red pepper flakes and some salt and pepper. Saute until fragrant, about 1 minute, then stir the ingredients and increase the heat. Add the wine and butter, about 1/2 tablespoon at a time. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine.
  • Stir in the shrimp and cook on each side until pink and just cooked through, 3 to 4 minutes. Toss in the cooked bucatini, parsley, tarragon and lemon juice.

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