Bucatini with red wine braised squid and pepperoni

Bucatini with red wine braised squid and pepperoni
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Bucatini with red wine braised squid and pepperoni

Bucatini is a long pasta, like spaghetti, but there’s a hole through it, kinda like a straw, or a really long KD noodle. They hold sauce like no one’s business and mimic the shape of the braised squid rings. If you’re new to cooking squid, or haven’t had them outside of fried calamari, this is a great way to give them a try. The squid turn out tender and mild, while the sauce takes on most of its flavor from the pepperoni and the red wine.


  • 2 cups chopped pepperoni
  • 4 garlic cloves, sliced
  • 1 small onion, chopped
  • 340 grams sliced squid rings
  • 1 1/2 cups red wine
  • 7 oz crushed tomatoes
  • Large pinch of red pepper flakes (optional)
  • Salt and pepper to taste
  • 250 grams bucatini


  1. In a large skillet over medium-high heat, cook the pepperoni until fat begins to render and pepperoni starts to crisp, about 3 minutes.
  2. Add garlic and onion and cook until soft, about 5 minutes. Add squid rings, red wine, crushed tomatoes and crushed red pepper flakes (if using). Bring to a simmer.
  3. Cook uncovered for 15 minutes, or until squid is tender and sauce has reduced. Season to taste with salt and pepper.
  4. Cook bucatini according to package directions. Reserve 1 cup of cooking liquid and drain pasta.
  5. Toss pasta with sauce, loosening with pasta water if necessary. Adjust seasoning to taste if necessary and serve.


Frying chopped pepperoni

Reducing the sauce

Adding the cooked bucatini

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