• Image 1
  • Image 2
print recipe

Bucatini all'Amatriciana

This humble pasta dish with the nearly unpronouncable name comes from the town of Amatrice in Abruzzo. It is traditionally made with guanciale, but we like it just the same with pancetta. It should be quite spicy - not inedible - but hot. If a little sweat forms on your brow, you know you've made it well.


  • 2 1/4" think slices of pancetta, chopped
  • 1 red onion, sliced thickly
  • 4 cloves garlic, sliced thinly
  • 2 chopped fresh chiles or 1 teaspoon crushed red pepper
  • 2 cups tomato sauce (yours or ours)
  • 1 handful of basil, chopped
  • 1 pound bucatini
  • grated Parmigiano Reggiano


Place a large sauté pan over medium-high heat and add the pancetta to the pan in one layer. Cook for 5 - 8 minutes, allowing the fat to render out and the pancetta to crisp on all sides. Remove the pancetta and drain off a bit of the fat from the pan - you want to leave about 3 tablespoons. If you don't have this much, add a bit of olive oil.

Add the red onions and fresh chiles or crushed red pepper and sauté until golden brown. Add the garlic and cook for 1-2 minutes. Add the pancetta back to the pan and add the tomato sauce. Simmer for a few minutes to allow the flavors to mingle.

Cook the bucatini in salted boiling water until just short of done. Remove and add directly to the pan of sauce, along with a ladleful of the pasta water. Crank the heat to high and toss together until the sauce coats the pasta. Turn off the heat, stir in the basil and some grated parmigiano and serve immediately.

print recipe

Bucatini with Wild Greens & Ricotta

This is a great way to use up salad greens just before they go.


  • 2 ¼ pounds mixed greens (chard, escarole, kale, collars, mustards, broccoli raab)
  • ¼ cup olive oil
  • 1 clove garlic
  • Salt
  • chili flakes
  • 1 pound bucatini
  • ¼ pound ricotta salata
  • ¼ cup grated parmigiano


Wash and trim the greens. Cook them, uncovered, in plenty of salted water until tender, about 10 minutes. Remove from the water with tongs to save the water. Drain greens well and chop coarsely. Combine oil, garlic and greens in large sauté pan and sauté, turning, until coated. Add water to keep the greens moist. Season to taste with salt and chili.

Cook the pasta in the green water until tender. Drain, reserving 1 cup water. Toss with half the greens and reserved water. Spread with remaining greens and arrange ricotta on top. Serve immediately, passing the Parmigiano.

print recipe

Pasta Carbonara

Pretty much the perfect weeknight meal, carbonara takes about 15 minutes to pull together and you'll be fully-satisfied. If you insist on a vegetable, a simple arugula salad with the best extra virgin olive oil, a squeeze of lemon and salt and pepper is the way to go.

This recipe serves 2 - it's hard to make carbonara for more than 2 people at the same time. If you're feeding a larger group, make it in multiple batches.


  • 4 tablespoons extra virgin olive oil
  • 4 strips of bacon, cut into 1/4 inch wide pieces.
  • 1 cup, plus more for serving, grated Parmigiano Reggiano, Pecorino Romano (more traditional), or a mix
  • 2 whole eggs plus one yolk
  • salt and lots of freshly ground black pepper
  • 8 ounces spaghetti or bucatini


In a large pot of boiling, well-salted water, cook the pasta to just short of al dente.

In a bowl, whisk together the eggs, grated cheese, 3 tablespoons of olive oil and black pepper to taste.

In a large skillet off the heat, add the remaining tablespoon of the olive oil and the bacon. Place over medium-high heat and cook until almost, but not quite crispy. Remove to a paper towel from the pan, leaving the fat behind.

Just before the pasta is done cooking, remove 1 cup of the pasta cooking water. Whisk 1/3 cup into the egg and cheese mixture.

When the pasta is done, remove from the pot and put it straight into the skillet with the remaining fat and turn the heat to high.  Stir the pasta to coat it in fat and season with about 1 teaspoon of salt, but this will depend on how salty your bacon is and how well-seasoned the pasta water is.  Taste to be sure.

Turn off the heat and let the pasta cool for 2 - 3 minutes, stirring to let off some of the heat. With tongs in hand, quickly stir in the egg mixture, being careful not to let the eggs touch the bottom of the pan for too long...you don't want scrambled eggs! Once it's well-mixed, you may want to loosen it with some of the reserved pasta water.

Check for seasoning and serve immediately - carbonara waits for no one!

print recipe

Pasta con le sarde

Because we're lovers of all things pasta, our favorite way to use sardines is Pasta con le Sarde.


  • 8 ounces dried pasta, we like bucatini here
  • 3 tablespoons extra virgin olive oil
  • 4 cloves of garlic, sliced thin
  • 1/2 teaspoon chili flakes
  • 1 small head of fennel, sliced thinly
  • 1 can of sardines, oil reserved
  • 1 lemon, zested and juiced
  • 1/2 cup of breadcrumbs (fresh is best, but dried will work as well)


Cook the bucatini in a large pot of salted, boiling water.

In a large cold skillet, add the olive oil and sliced garlic and place over medium heat. As the oil heats and the garlic starts to sizzle, keep it moving and allow the garlic to turn golden, but not brown. Once golden, remove the garlic "chips" and set aside.

Add the chili flakes and fennel and cook for 5 minutes, until softened. Add the sardines and break up with a wooden spoon. Add the lemon juice and stir to combine.

In a separate small pan, heat the oil from the can of sardines. When hot, add the breadcrumbs and stir attentively while the breadcrumbs toast. When well-browned, remove from the heat and add the lemon zest. Set aside.

Now it's time to bring it all together! When it's jut shy of al dente, remove the pasta from the water and add to the large pan with the fennel and sardines, along with a ladle of pasta water. Turn the heat to high and stir to combine. Allow to cook for a minute while the pasta finishes cooking, adding more pasta water as needed. Once perfectly done, add the breacrumbs and toss to combine. Serve immediately in warm bowls.




Bucatini are thick, hollow strings. Traditionally served in bucatini all 'amatriciana, a spicy, pancetta based tomato sauce.

Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dyes through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.

1.1 lbs
Rustichella D'Abruzzo
(3 product reviews)
$5.95 (Currently Sold Out)


Write A Review  |  

Product Reviews { hide reviews }

  1. Best Pasta!

    Posted by Sarah on 1st Aug 2012

    This is the only pasta brand that I will buy. It's pricier, but totally worth it. It only has 2 ingredients, semolina and water. Perfect for simple preparations - I usually just toss with some roasted cherry or grape tomatoes, aged parm, fresh oregano, and good olive oil.

  2. Worth the price

    Posted by Unknown on 19th Mar 2010

    Hands down, this is the best Bucatini. All of the Rustichella D'Abruzzo pasta's that I have tried are fantastic and worth their price. You won't be disappointed.

  3. The best bucatini I've ever tasted!

    Posted by Persephone1 on 4th Mar 2010

    Bucatini is a very intriguing pasta--long like spaghetti, linguini, or fettucini, but hollow. It holds sauce like no other long pasta. This version is wonderful because the flavor is unmatched--dense, hearty, uniquely delicious!

Related Products


© 2014 Market Hall Foods, Inc.
5655 College Avenue, Oakland, CA 94618
510.250.6000 | 1.888.952.4005