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 ucatini is a pasta that is typical of central Italy, and it is found especially in the area around Rome. It is a combination of long and short pastas, with the dimensions of the former and the central hole of the latter, and with the perfect consistency to enhance the taste of just about any sauce for pasta.
Because of its thickness and the central hole that runs through it, bucatini is best served with denser more "important" sauces. A classic is Amatriciana, a sauce prepared with tomato pulp, pancetta cubes and a touch of Italian chili pepper. It can also be served with lighter tomato sauces and a sprinkling of grated cheese. Vegetable sauces can also bring out the best in bucatini’s delicately ridged surface, especially when thickened with eggs or cheese.
Ziti and zitoni belong to the same pasta group as bucatini, being long-shaped pastas with a central hole and a diameter between 5 mm and 10 mm (0.20-0.39 inches). These pastas are an excellent choice in the preparation of baked timbales and flans with rich, no-nonsense sauces.
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Recipes
PASTA CON LE SARDE
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