My NEW Bucatini Pasta dish is TO DIE FOR!!

Chop the red onion in half, remove the skins, and dice it fairly fine, keeping some texture.

Place the diced onion into a bowl and set aside.

Take the sundried tomatoes, retaining the olive oil, and chop them into small pieces, placing them in a bowl.

Heat a high-sided frying pan over medium heat and add 5-6 tablespoons of sundried tomato oil.

Add the diced onion to the pan, season with salt, and sweat down until soft but not colored.

Remove the skins from the caramelized red onion sausages and keep the sausage meat.

Add the sausage meat to the pan, breaking it up with a wooden spoon or spatula, and flatten it out for caramelization.

While the sausage is browning, peel and dice 3-7 cloves of garlic and place in a bowl.

Once the sausage is browned, add the diced garlic to the pan and sweat it down for 3-5 minutes.

Add the chopped sundried tomatoes to the pan, followed by the tomato passata, rinsing the jar with water and adding that as well.

Stir everything together and cook for about 30 minutes to reduce and intensify the flavors.

After 30 minutes, taste the sauce and adjust seasoning with salt and pepper if needed.

Turn off the heat and tear in fresh basil, stirring it through the sauce.

In a separate saucepan, bring water to a boil, season it generously, and add the bucatini pasta.

Cook the bucatini for 2 minutes less than the package instructions for al dente texture.

Once cooked, add the bucatini to the pan with the sauce, tossing to coat the pasta in the sauce.

Add a dash of pasta water to achieve desired sauciness.

Plate the pasta and finish with a good grating of parmesano regano cheese.

Equipment Needed

Spice Level:

Allergens