Bucatini alla Reggina: Calabrian Style

Serves 4


Made with Ugly Sauce and Tomato ‘Nduja


1 lb of bucatini pasta

½ a red onion, finely chopped

1 jar Ugly Sauce orig.

1 cup of breadcrumbs, to your liking

4 tbspns spicy Tomato ‘Nduja

A bunch of fresh parsley, finely chopped

Grating of fresh nutmeg

Pecorino cheese, grated

Sea salt

Extra Virgin Olive Oil

Recipe adapted and photo by Emiko Davies

Recipe adapted and photo by Emiko Davies


Put a large pot of water on to boil for the pasta. When the water begins to boil, add sea salt.

Gently heat the red onion with some ev olive oil in a pan over medium heat. It’s important to let the onion become translucent, but not burn or brown at all. Then add the spicy Ugly Sauce and nutmeg. Let simmer to reduce slightly and check for seasoning. Your tomato sauce is done.

Cook the bucatini according to the instructions – I prefer al dente.

Meanwhile, in a bowl large enough to hold the pasta, combine the fresh parsley, some ev olive oil, spicy Tomato ‘Nduja and breadcrumbs. When the pasta is cooked, drain it and immediately add it to the breadcrumb mixture. Toss to combine well with a spoonful or two more of the tomato sauce then transfer to a platter and dot the top with more Ugly Sauce or serve the sauce separately in a gravy boat for people to add as they like.

Serve with grated Pecorino cheese and feast like the spicy Calabrians!