Bucatini coats in cured beef, tomato, chile, and pecorino for a deep central Italian sauce.
10 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the beef pastrami into thin sticks.
Cook the beef pastrami in a pan for 8 minutes until it releases its fat.
Add the red pepper flakes and turn for 30 seconds.
Add the tomato puree to the pan and simmer for 12 minutes.
Boil the bucatini in salted water for 10 minutes.
Toss the pasta with the sauce in the pan for 2 minutes.
Add pecorino and serve immediately.
💡 Tip: Slowly rendering the beef pastrami fat forms the main flavor of the sauce.
🍽️ Serving suggestion: Serve hot with plenty of pecorino and black pepper.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~640
kcal calories
24
g protein
78
g carbs
26
g fat
4.9g
Sugar
2.1g
Fiber
1191mg
Sodium
0.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (57%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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