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    You are in: Home / Recipes / Bucatini Fra Diavolo Recipe
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    Bucatini Fra Diavolo

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    Brookelynne26's Note:

    From Franny's

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a very large skillet (or a Dutch oven), warm the olive oil over medium-high heat. Add the garlic and cook until fragrant and golden, about 3 minutes. Add the chili flakes and cook for 30 seconds more. Add the tomato puree, season with salt to taste, and cook until the oil separates, the tomato solids start to fry, and the sauce has thickened, 10 to 12 minutes. Add 2 tablespoons water to the pan. Remove from the heat.
    2. 2
      In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
    3. 3
      Toss the bucatini into the skillet with the tomato sauce, herbs, and butter. Cook over medium heat until the pasta is just al dente, 1 to 2 minutes. Stir in the Parmigiano-Reggiano and pepper, adding more water if the sauce seems dry.
    4. 4
      Divide the pasta among individual serving plates or bowls and finish each with 2 teaspoons or more Pecorino Romano and a drizzle of olive oil.

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    Ratings & Reviews:

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    Nutritional Facts for Bucatini Fra Diavolo

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 885.1
     
    Calories from Fat 419
    47%
    Total Fat 46.6 g
    71%
    Saturated Fat 8.4 g
    42%
    Cholesterol 10.3 mg
    3%
    Sodium 122.6 mg
    5%
    Total Carbohydrate 99.6 g
    33%
    Dietary Fiber 6.9 g
    27%
    Sugars 9.2 g
    37%
    Protein 19.2 g
    38%

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