• Ingredients: 25
  • Serves: 4

Bucatini in fiery chili-garlic paste with extra-virgin olive oil, garlic cloves, 3 peeled and 1 minced, chili flakes, bucatini, salt.


For the marinade

For the seasonings

Giblet Gravy

  • Pan juices from the turkey
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 tbsps. dry sherry
  • 1 tsp. dark molasses
  • 1 tsp. dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp. chopped sage Giblet mixture

For salad

  • Special equipment: an instant-read thermometer



  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Heat 1/3 cup of the olive oil in a small skillet over a medium flame. Add the peeled garlic and chili; cook 2 minutes, or until the garlic is golden and the chili peppers are swollen (or the chili flakes are aromatic).

    For this step you will need

  2. Step 2 Add the remaining 1/3 cup of olive oil to the skillet over medium heat and cook the minced garlic until aromatic, about 30 seconds.

    For this step you will need

  3. Step 3 Meanwhile, bring 5 quarts of water to a boil. Add the bucatini and salt and cook until al dente, about 8 minutes.

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  4. Step 4 Drain, reserving 1/2 cup of the pasta cooking water. Transfer the bucatini to a serving platter, fold in the chili-garlic sauce and the reserved cooking water, and serve hot.

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Nutrition information

Calories 745 Carbohydrates 86 g (29%)
Fat 38 g (58%) Protein 15 g (30%)
Saturated Fat 5 g (26%) Sodium 797 mg (33%)
Polyunsaturated Fat 4 g Fiber 4 g (15%)
Monounsaturated Fat 26 g Cholesterol 0