In Celebration of February 28th
A New Back Pocket Pasta - Smoky Bucatini with Butter and Basil
Today is Back Pocket Pasta day - my first born came out seven years ago on this very day. Nine years ago, I threw a party with my friends at Scribe to celebrate the book deal, which ironically also fell on February 28. Today is also the 11th (!) anniversary of when we bought our house in Hudson. And my nonni, who was a huge inspiration for me in the kitchen and who shows up frequently on the pages of #backpocketpasta, passed away 12 years ago on a leap day at the age of 102, so I’m going to honor the anniversary of her death as February 28. I wish I knew something anything about numerology, as I should likely look into this more closely. If someone here has any insight, please let me know… Generally speaking it’s been a significant day for me. I’m hoping for something serendipitous and good to happen today and I hope the same for you too.
In celebration of this special day, I’ll be offering 28% off yearly subscriptions until Friday, March 8!
This past weekend was a busy and good one. My friends Dan Pelosi (AKA Grossy Pelosi and author of the fantastic cookbook Let’s Eat) and his partner Gus did a surprise pop by the house. Gus’ parents Cath and Ned were visiting from northern CA and I was a lucky enough to be a stop on their tour. Cath and I initially became friendly over Instagram - I felt a special connection to her before even actually ever meeting her - so it was very lovely to finally hug her in person. I’ve had to learn how to mother myself over the last handful of years, so small moments like these with other people’s moms make my heart feel really full.
We also hosted our friends Sophie, Ari and their husbands for dinner. We haven’t seen in each other in ages and it was lovely to have some belly laughs and catch-up. I made a pork shoulder(classic Colu move), a salad inspired by Joshua McFadden and fregola that I tossed with blanched broccoli rabe and lots of lemon juice and olive oil. Dessert was a new recipe concept I was trying out for the next book, which we all agreed needs another round. That’s how it goes, friends!
On Sunday, Chad and I took a drive to Dan’s Diner (not owned by the aforementioned Dan) and popped into Rodgers Book Barn, which I surprisingly had never been to! It was magical and I highly recommend a pop-in if you’re visiting the Hudson Valley. It’s been around since the 1972 and we met Maureen the owner, she is a doll. I also bought a cookbook.
In honor of BPP’s anniversary, today’s recipe is fittingly a pantry pasta. How could it not be!? Morningstar farm store - my favorite farm store - recently started carrying our pals Tony and Louiedell Scotto’s fresh pasta from DPNB, which is located in Nyack, NY, a few towns over from where I grew up. If you’re ever in the area, please go! Their pastas and sauces and everything else are incredible. I’m thrilled we can finally get it up here. If you can’t find fresh bucatini, which the recipe calls for, dried is fine. Any long shape will do. It also calls for ‘ndjua, a spicy, spreadable sausage from Calabria. If you’d like to keep this vegetarian, swap in 2 tablespoons tomato paste and ½ teaspoon of chili flakes for the ‘nduja. This comes together quickly and is cozy and comforting and just what you need on a rainy day. I served the pasta with an escarole salad tossed with toasted walnuts and a bright, lemony dressing and you should too.
Smoky Bucatini with Butter and Basil
Serves 4
Time 30 minutes
INGREDIENTS
Kosher salt
12 ounces fresh or dried bucatini
2 large shallots, finely chopped
4 cloves garlic, roughly chopped
1 tablespoons fennel seeds, ground with a mortar and pestle or finely chopped
4 oz ‘nduja - I like this brand
1 28-ounce can crushed tomatoes
2 tablespoons butter, unsalted or salted
A fistful of torn basil leaves, plus more for serving
Pecorino cheese and freshly ground black pepper for serving
METHOD
Bring a large pot well-salted to a boil and cook the pasta according to package instructions until it’s just short of al dente. Drain and reserve 1 cup pasta water.
In a large Dutch oven or deep-sided skillet, heat the oil over medium heat. When it shimmers add the shallots, garlic and fennel seed and season with salt. Cook, stirring occasionally, until the shallots soften and the garlic and fennel seeds are aromatic, 2 to 3 minutes. Add the ‘nduja and cook until it melts into the shallot mixture, 1 to 2 minutes more.
Add in the crushed tomatoes and continue to simmer for about 20 minutes, so everyone gets to know each other a bit better. Taste and adjust seasonings accordingly with salt.
Add the pasta, butter and the basil and a bit of the reserved pasta water directly to the sauce and toss until glossy. Adding some more of the reserved pasta water, if needed, to loosen up the sauce.
Plate in bowls and top with ample amount of grated pecorino. A few turns of freshly ground black pepper would also be nice. Top with more basil.
A Note: If you’d like to keep this vegetarian, swap in 2 tablespoons tomato paste and ½ teaspoon of chili flakes for the ‘nduja.
Put something good out into the world today - it’s a good day for it.
Have a beautiful rest of your week.
With love,
Cx
What a beautiful read. Many happy returns to your first born, and wow, your nonni--102! What a legend! That photo of you & Cath meeting is so beautiful 💗 Btw I made the shell pasta last week for a solo-Chloe-date-night while David was away, and I fell madly in love with myself. Thank you xx
Wow this incredible!! If you find out anything about these auspicious number overlaps please report back. It can not be coincidence. (incidentally, my God daugther and darling niece was also born on Feb 28 so we're celebrating here too; I'm raising a glass to you!)