Bucatini with OG Red Sauce

Bucatini with OG Red Sauce

Yields: 2 servings

Ingredients:

• 10 oz PQ’s bucatini (1 pkg)
• 10 oz OG Red Sauce (1 pkg)
• 1/4 cup Parmegiano reggiano, grated 
• 1 Tb cold butter
• 2 sprigs fresh basil, chiffonade
• salt, to taste

Method:

• Bring a large pot of salted water to a boil.
• It should taste like the sea—this is your only chance to season the pasta itself.
• In a large sauté pan over medium-low heat, gently warm the red sauce until hot. 
• Add the bucatini to the boiling water and cook for 2-3 minutes, or until al dente (fresh pasta cooks quickly—start checking early).
• Before draining, reserve about ½ cup of pasta water. Transfer the pasta directly into the pan with the sauce. Add one tablespoon of cold butter. 
• Toss the pasta in the sauce over medium heat, adding splashes of pasta water as needed to create a silky, emulsified finish that clings to the noodles.
• Turn off heat and season to taste. 
• Divide between bowls and finish with freshly grated parmesan and fresh basil.