Bucatini with Vegetarian Ragu

I spotted some bucatini in Target the other day and had to try it. It’s a pasta I can’t find in my local grocery store, and was surprised to find it in Target. It’s basically a delicious large hollow spaghetti. Here I mixed it with a simple vegetarian ragu, but you could use any type of sauce you like.

This recipe was developed for Babble.com.

Yield: Serves 4

Bucatini with Vegetarian Ragu

4.75 stars (4 reviews)


1 lb Bucatini, or spaghetti
1 tablespoon olive oil
1 small container cremini mushrooms, chopped small in the food processor
1 medium onion, chopped small in the food processor
2 medium carrots, chopped small in the food processor
1/2 lb spinach, chopped small in the food processor
2 cloves garlic, chopped small in the food processor
1 teaspoon dried Italian herbs
1 cup black olives, chopped small in the food processor
1 6oz can tomato paste
1/2 cup dry white wine
1 tablespoon fennel seeds
1 cup milk or starchy water (from cooking pasta), or more (I used water to save on calories)
salt and pepper to taste


Prepare pasta according to package directions. Reserve cooking water.

Drizzle a large skillet with olive oil. Add onion, carrots, garlic and mushrooms. Saute until tender. Add spinach and olives. Saute until spinach is wilted. Add herbs, fennel seeds, tomato paste and wine. Add salt and pepper to taste. Add 1 cup starchy cooking water. Simmer for 10 – 15 minutes. Add Bucatini to sauce. Add more starchy cooking water if needed to thin out sauce. Toss pasta to coat. Serve and enjoy!

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*Nutritional Information is not guaranteed for 100% accuracy.

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