Bucatini alla percorara

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 0m

This “Shepherd’s Pasta” typifies the simple, rustic cuisine of Abruzzo. A medley of fresh summer vegetables and earthy dried porcini mushrooms form the base of the sauce, finished off with a blend of fresh sheep’s milk ricotta and romano cheese.


Step 1

Bring a pot of water to boil.

Step 2

Meanwhile in a skillet sautée onion with olive oil until translucent, about 3-4 minutes, add carrot and garlic, sautée one minute, stir in veggies and cook thoroughly over medium heat.

Step 3

Stir in tomatoes, season with salt and pepper and sautée two more minutes.

Step 4

Meanwhile in a bowl combine ricotta to romano cheese.

Step 5

Cook pasta according to directions, drain and toss with veggies and basil.

Step 6

Top with ricotta cheese before serving.


  • 1 box Barilla bucatini
  • 5 tbsp. extra virgin olive oil
  • 1/2 small yellow onion, chopped
  • 1 garlic clove
  • 1 small carrot, chopped
  • 1/2 oz. reconstituted Porcini mushrooms
  • 1 red pepper, diced
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 3 ripe plum tomatoes, diced
  • 10 basil leaves, torn
  • 2 cups fresh sheep's milk ricotta cheese
  • 1/2 cup romano cheese
  • To taste salt and pepper
Recipe Type:
Chef Recommended Cuts
  • Bucatini
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Nutritional Info

This information is per serving.