Originally called macaroni sicilini this pasta is long and thick with a hole through the center and comes from Sicily! However, it wasn't until it arrived in the big city of Rome that it exploded in popularity and forevermore became known as bucatini.

We stuck to a more rustic version of the bucatini in that it has a ridged exterior and is a thicker diameter than the modern bucatini on store shelves. The ridges on the exterior are much better at holding onto sauces while the thicker diameter provides a more satisfying bite.

While it is as versatile as spaghetti and can be used in nearly every dish we find it works the best with heavy sauces or cream based sauces.