Bucatini is the New Black
All respect to the Roman original, but we love the ingenious riffs on bucatini popping up on menus from coast to coast. Here, four knockout variations from chefs who are reinventing the hollow noodle.
Rather than make conventional tomato sauce, Missy Robbins, chef at Brooklyn’s Lilia, uses her preserving skills to marinate tomatoes in a mix of garlic, spices, citrus and olive oil. The result is a supple, incredibly flavorful coating for the thick, tubular paccheri pasta. It’s also versatile enough to match with red or white wine. Robbins loves the high-toned aromatics of La Miraja’s Le Masche Barbera d’Asti, but the generous fruit of Manni Nössing’s Kerner, a white from Alto Adige, plays equally well with the preserved tomatoes.Slideshow: Ziti Recipes