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To visualize Bucatini, picture spaghetti that is just a bit thicker, and which is hollow all through its length.

It is popular throughout Italy from north to south, but particularly in the south. In the north it is served with tomato based sauces; in Sicily, it is served with fish pastas.

In Lazio (Latium), the region that Rome is in, the famous dish is Bucatini all'Amatriciana, named after the town of Amatrice, actually in the neighbouring region of Abruzzo.

The pasta is made with a machine that extrudes it.

Cooking Tips
Bucatini will take a minute or two longer to cook than other pastas. When cooked just tender to the bite, it is very toothsome with a texture that stands up well to stronger tasting sauces.

Substitutes
Spaghetti

Language Notes
"Buco" means hole. Called "perciatelli" in Naples.

Also called:

Other entries for:

Pasta for Sauce
Amori, Angel Hair Pasta, Bigoli, Bucatini, Capellini, Cavatelli, Conchiglie, Corn Pasta, Elicoidali, Farfalle, Fettuccine, Fusilli, Gigli Pasta, Gnocchi, Lagana, Linguine, Lumache, Malloreddus, Mezze Penne, Pappardelle, Penne, Pizzoccheri, Radiatori, Rascatieddi, Rotini, Spaghettini, Spaghetti, Strangozzi, Tagliatelle, Testaroli, Tortiglioni, Trenette Pasta, Trenne Pasta, Trofie, Vermicelli, Vermicelloni, Whole Wheat Pasta, Ziti

Other entries for:

Pasta
Black Pasta, Chitarra, Egg Pasta, Fideos, Noodles, Pasta for Baking, Pasta for Salads, Pasta for Soup, Pasta for Stuffing, Pasta Liscia, Pasta Rigata, Stuffed Pasta