If you’re seeking a perfect marriage of spicy, tangy, and utterly comforting Italian-American flavors, Mucci’s Bucatini is about to become your go-to pasta dish. Imagine springy bucatini noodles luxuriously coated with a rich tomato sauce brimming with crispy pancetta, savory Italian sausage, and punchy pepperoncini, all finished with a shower of sharp pecorino. This is the kind of meal you dream about—hearty, crave-worthy, and destined for repeat requests at your table. Whether you’re feeding your family or wowing friends, Mucci’s Bucatini has that knack for turning an ordinary night into something memorable.

Ingredients You’ll Need

The beauty of Mucci’s Bucatini lies in its use of straightforward, high-impact ingredients. Every element here is thoughtfully chosen, bringing layers of texture and bold flavor to the final dish. Gather these staples for a bowl of pasta that tastes like pure magic in under an hour.

Pancetta: Offers crispy, salty depth and a subtle smokiness right off the bat.

Ground Italian sausage: Brings hearty richness and a touch of spice; a true flavor backbone.
Yellow onion: Adds mellow sweetness and aromatic base notes to the sauce.

Garlic: Essential for that warm, unmistakable Italian aroma and taste.

Tomato paste: Intensifies the sauce’s savory profile and enhances the color.

San Marzano tomatoes: Their natural sweetness and low acidity are key for a velvety sauce.
Kosher salt: Balances and heightens all those rich, robust flavors.

Fresh oregano: Sprinkles in bright, herbal notes for classic Italian soul.

Red pepper flakes: Adds a gentle, lingering heat—adjust to keep everyone happy.
Chicken broth or water: Ensures the sauce gets the perfect silky consistency.

Butter (optional): Makes everything lush and gently smooths out the spiciness.

Pepperoncini: Don’t even think of skipping these—they add tang and signature kick!
Bucatini pasta: The thick, tubular noodles catch every bit of sauce (and are just plain fun).

Pecorino cheese: Salty, nutty, and the best finishing touch for any serious pasta lover.

How to Make Mucci’s Bucatini

Step 1: Crisp the Pancetta

Start by heating a large pot or Dutch oven over medium heat. Add your diced pancetta and let it render, stirring occasionally, until every bit is crisp and golden. That irresistible aroma? A preview of what’s to come. Scoop the pancetta out with a slotted spoon and set it aside—you’ll add it back to the sauce soon for maximum flavor impact.

Step 2: Brown the Sausage

In the same pot, toss in the ground Italian sausage, letting it sizzle and cook until deeply browned and crumbly. Don’t rush this stage! Those little browned bits are pure gold for your sauce’s flavor. Once the sausage is done, transfer it to the plate with the pancetta.

Step 3: Sauté the Aromatics

If things look a bit dry, add a splash of oil before dropping in the chopped onion. Let it soften and become translucent—about 3 to 4 minutes—stirring occasionally. Then add the minced garlic and let it cook just until aromatic (about a minute). You’re building a mouthwatering foundation for Mucci’s Bucatini right here.

Step 4: Build the Sauce

Stir in the tomato paste and let it toast until it deepens in color and gives off a sweet, jammy scent, about 2 to 3 minutes. Add your hand-crushed San Marzano tomatoes, salt, oregano, and red pepper flakes, then return the crispy pancetta and browned sausage to the pot. Give everything a big stir and bring it up to a gentle simmer.

Step 5: Simmer to Perfection

Cover the pot, turn the heat to low, and let the sauce gently bubble away for 25–30 minutes. Check in occasionally to stir and add chicken broth or water as needed to keep things saucy—Mucci’s Bucatini is all about a generous, luscious coat of sauce for every noodle.

Step 6: Finish the Sauce

Once your sauce is thick, red, and tantalizing, stir in the butter (if you like) for extra richness. Then add the sliced pepperoncini. Simmer for another 5 minutes so their tangy, spicy kick infuses every bite. Taste and adjust the seasoning if needed.

Step 7: Cook the Pasta

Meanwhile, boil your bucatini in salted water until just al dente, following the package instructions (don’t forget to reserve a splash of pasta water). Drain the noodles and add them straight to the sauce, tossing until every strand is glossy and full of flavor. A bit of pasta water can help everything cling together perfectly.

Step 8: Serve and Swoon

Spoon generous portions of Mucci’s Bucatini into bowls. Top with grated pecorino, more pepperoncini if you’re bold, and dive in while it’s piping hot. It’s impossible not to swoon at the first bite.

How to Serve Mucci’s Bucatini

Garnishes

Don’t be shy with the finishing touches! Add a flurry of freshly grated pecorino and a few extra ribbons of pepperoncini for vibrant color and zing. A sprinkle of chopped fresh oregano or a drizzle of quality olive oil can elevate things even more, making each bowl of Mucci’s Bucatini restaurant-worthy.

Side Dishes

This pasta is a star on its own, but it shines with good company. Serve with a crisp Italian salad (think arugula, lemon, shaved parm) and a basket of crusty bread for mopping up all that incredible sauce. Roasted broccolini or garlicky sautéed greens also balance out the richness beautifully.

Creative Ways to Present

If you’re entertaining, try serving Mucci’s Bucatini in a big family-style platter for a festive, pass-the-bowl vibe. Twirl individual servings onto plates for an elegant touch, or pile the noodles high in shallow bowls with a swirl of sauce right on top. For a fun spin, use mini cast iron pans or serve in warmed soup bowls for extra coziness.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Transfer any extra Mucci’s Bucatini to an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, making the second (or third) helping extra special.

Freezing

You can easily freeze the sauce on its own for later cravings. Let it cool, divide into freezer-safe containers, and freeze for up to two months. Thaw in the refrigerator before reheating, then cook fresh pasta and toss it all together for a speedy homemade dinner.

Reheating

Reheat Mucci’s Bucatini gently on the stovetop over low heat, adding a splash of water or broth to loosen things up if needed. For a quick fix, the microwave works fine—just cover the bowl and stir halfway through to ensure it heats evenly.

FAQs

Can I make Mucci’s Bucatini without pork?

Absolutely! For a pork-free version of Mucci’s Bucatini, try substituting the pancetta with turkey bacon and the Italian sausage with a flavorful chicken or turkey sausage. The sauce will still be deliciously rich and satisfying.

What can I use instead of bucatini pasta?

Bucatini’s hollow, chewy texture is amazing, but if you can’t find it, thick spaghetti or rigatoni work beautifully as well. The key is to use a shape that holds up to the hearty sauce and grabs onto all those meaty bits.

Is there a vegetarian version of Mucci’s Bucatini?

You bet! Swap out the pancetta and sausage for your favorite plant-based alternatives, or use sautéed mushrooms and a handful of lentils. Be generous with the pepperoncini and pecorino for plenty of depth and zest.

Will this recipe be too spicy for kids?

The red pepper flakes and pepperoncini bring a gentle heat, but you have total control. Scale back the flakes or leave out some of the pepperoncini if your crew prefers a milder Mucci’s Bucatini. The optional butter tames the spice, too!

Can I double this recipe for a crowd?

Absolutely! Mucci’s Bucatini is perfect for gatherings. Just double (or even triple) the ingredients as needed, and use a big enough pot to manage all the sauce and pasta. Leftovers are always welcome—everyone loves a second helping.

Final Thoughts

If you’re craving a pasta night that truly delivers—one where every bite is lush with flavor and packed with personality—Mucci’s Bucatini is your answer. It’s special enough for celebrations but simple enough for weeknights. Gather your favorite people and let this unforgettable Italian-American classic find a permanent place in your dinner rotation!

Mucci’s Bucatini Recipe