Deriving from the Italian word bucato, meaning “pierced,”” bucatini are long, thick spaghetti with a hole running through the center that fills with sauce. Bucatini is traditionally served all’Amatriciana, with a spicy sauce of tomatoes, dried chile and guanciale (salt-cured pork). In Sicily, they use these hollow noodles for pasta con le sarde (with sardines and wild fennel). Cooking Time: 10-12 minutes.

About the Producer: In the town of Pianella in Italy’s Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d’Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.”