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Origins in Italian Northwest Harmony: Tulio and its Satisfying Bucatini
Imagine stepping into a warm and inviting space in the heart of downtown Seattle, a place where the flavors of Italy meet the bounty of the Pacific Northwest. The story of Tulio unfolds as a restaurant that has long been a champion of regional Italian cuisine, showcasing the freshest local ingredients with Italian heart and soul.
Tulio isn’t just a restaurant; it’s a Seattle institution, a place that has helped define the city’s vibrant culinary scene. Opened in 1993 by chef Tom Douglas, Tulio was one of the first restaurants in the Pacific Northwest to focus on regional Italian cooking, emphasizing the use of local, seasonal ingredients. The name itself, a classic Italian name, reflects this commitment to authentic Italian flavors. The ambiance is warm and inviting, often described as bustling yet comfortable, with an open kitchen that adds to the lively atmosphere. The menu features a range of classic and innovative Italian dishes, all prepared with a focus on fresh, local produce and high-quality Italian imports.
During my visit to Tulio, amidst the lively atmosphere and the enticing aroma of Italian cooking, I had the distinct pleasure of experiencing their Bucatini. This wasn’t just a pasta dish; it was a satisfying and flavorful expression of Italian comfort food. The thick, hollow strands of bucatini, perfectly cooked and coated in a rich and flavorful sauce (likely a classic tomato-based sauce with perhaps pancetta or guanciale), were a testament to the simple yet profound pleasures of Italian pasta dishes. Each bite was hearty and deeply satisfying.
Savoring that Bucatini at Tulio, I understood that this establishment is more than just a place to eat; it’s a place that embodies the spirit of Italian hospitality and a commitment to showcasing the best of the Pacific Northwest through an Italian lens. It’s about embracing fresh, local ingredients, honoring Italian culinary traditions, and creating a warm and welcoming dining experience.
If you’re looking for an authentic taste of Italy in Seattle, a place to enjoy delicious pasta and regional Italian dishes in a warm and inviting setting, Tulio is a destination that should be high on your list. It’s a place to savor classic Italian dishes like the satisfying Bucatini while experiencing the best of Pacific Northwest hospitality.
Bringing Italian Comfort Home: Your Own Satisfying Bucatini
To capture the comforting and flavorful essence of Tulio’s delightful Bucatini in your own kitchen, begin with good quality bucatini pasta and the ingredients for a rich, savory Italian sauce, and a touch of authentic Italian inspiration. This culinary journey celebrates the simple pleasure of perfectly cooked pasta coated in a delicious sauce, much like the warm and inviting ethos of Tulio.
Embarking on this endeavor is a lesson in appreciating the satisfying texture of bucatini and its wonderful ability to embrace a flavorful sauce. Focus on cooking the pasta al dente and creating a sauce that is both hearty and well-balanced. Start by selecting good quality bucatini pasta and gathering your tomatoes, garlic, onions, and other sauce ingredients, the foundation of this comforting dish.
Consider incorporating elements that reflect Tulio’s commitment to authentic Italian flavors. Using good quality Italian tomatoes and extra virgin olive oil is key to a delicious sauce. Fresh herbs like basil or oregano will enhance the aroma and flavor. The key is to build a sauce that clings beautifully to the unique hollow shape of the bucatini.
Pay close attention to cooking the bucatini until it is al dente – tender but with a slight bite in the center. Allow the sauce to simmer gently, allowing the flavors to meld together beautifully. Toss the cooked pasta directly into the sauce to ensure every strand is coated in deliciousness. The simple yet satisfying aroma filling your kitchen will be a testament to the comforting magic of Italian cooking.
As you prepare this comforting dish, you’ll appreciate the ease and satisfaction of creating a true taste of Italy. It’s a celebration of simple, high-quality ingredients, minimal fuss, and the pure pleasure of enjoying a satisfying and flavorful Italian classic, inspired by the warm artistry of Tulio.
Chef’s Notes: Roman Style Bucatini
• Ensure your pancetta (or guanciale) slices are uniform – This helps them crisp evenly and release their flavorful oils into the sauce.
• Finish with butter for richness – A pat of unsalted butter stirred in at the end gives the sauce extra depth and silkiness.
• Pair with a fresh side – A simple arugula salad dressed in lemon vinaigrette or garlic-rubbed grilled bread makes a perfect complement.
• Boost texture with toasted nuts – A handful of toasted pine nuts or chopped almonds adds a nice crunch.
• Experiment with cheeses – Swap Pecorino Romano for Parmigiano-Reggiano if you prefer a milder finish.
• Adjust acidity – Add a splash of white wine vinegar if you prefer a sharper tomato sauce.
• Use starchy pasta water wisely – It binds the sauce beautifully, so don’t skip reserving at least ¼ cup before draining the pasta.
• Let tomatoes simmer properly – Cooking them slowly for at least 8 minutes deepens the flavor and thickens the sauce.
• Customize spice level – Increase red pepper flakes for extra heat or omit them for a milder dish.
• Leftover sauce storage – Freeze in airtight containers for up to two months for a quick, homemade pasta night.
Roman Style Bucatini
Get ready to transport your taste buds straight to Rome with this vibrant Roman Style Bucatini! Picture a silky, sun-ripened tomato sauce studded with crispy pancetta, brightened by white wine and a hint of heat. It’s simple, yet outrageously flavorful—perfect for a weeknight feast or an impressive dinner party. Let’s dive in and make magic happen in your skillet, Jamie Oliver–style (but, you know, without him in the kitchen).
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servings10
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Ingredients
- Sauce Essentials
1 tablespoon extra-virgin olive oil
4 ounces diced pancetta (or guanciale) cut into 1/4-inch strips
1/4 teaspoon red pepper flakes crushed for heat
1/3 cup dry white wine like Pinot Grigio
1 can whole peeled tomatoes 28-ounce, hand-crushed in bowl
kosher salt and freshly ground black pepper to taste
- Pasta Finish
1 pound bucatini (or thick spaghetti)
1 ounce finely grated Pecorino Romano cheese plus extra for serving
1/4 cup reserved pasta cooking water
- Alternative Ingredients
Pancetta replaces guanciale for similar texture and flavor
Smoked bacon can stand in for pancetta or guanciale
Gluten-free spaghetti or penne instead of bucatini for gluten-free diets
Marinara sauce in place of whole tomatoes when short on time
Vegan Parmesan-style cheese instead of Pecorino Romano for a dairy-free option
Chicken or vegetable broth instead of white wine to deglaze when avoiding alcohol
Directions
- Heat Render Pancetta – In a nonstick pan over medium heat, warm the olive oil (approx. 1 minute) until it shimmers. Add pancetta strips and red pepper flakes. Stir for about 4–5 minutes until the fat renders and edges turn crisp, releasing flavorful oils. (Tip: rendering meat slowly concentrates flavor in the sauce.)
- Deglaze Scrape – Pour in the white wine and swirl the pan for 2–3 minutes, scraping up all the browned bits from the bottom. This deglazing step lifts rich savory fond into the liquid, building depth in your sauce. Optional: add a splash more wine if you like extra acidity.
- Simmer Tomato Sauce – Stir in the hand-crushed tomatoes and bring to a gentle simmer (approx. 8–10 minutes). Season with salt and pepper to taste, then reduce heat to low. Let it thicken slightly while you prepare the pasta. (Educational context: a slow simmer reduces excess liquid and melds flavors.)
- Cook Drain Pasta – Meanwhile, bring a large pot of salted water to a boil. Add bucatini and cook 1 minute shy of al dente (approx. 8–9 minutes). Reserve 1/4 cup of pasta water, then drain using a colander. (Pro tip: starchy pasta water helps bind sauce and noodles.)
- Toss Finish – Transfer pasta directly into the simmering sauce over medium-high heat. Add reserved pasta water and stir vigorously for 1–2 minutes until sauce clings to each strand and pasta finishes cooking to al dente. Stir in grated Pecorino Romano off the heat, tossing to coat. Optional: sprinkle chopped parsley or basil for freshness.
- Serve Garnish – Divide the sauced bucatini among warmed bowls. Pass extra cheese and chili flakes at the table. Enjoy immediately while piping hot!
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- measuring cups and spoons
- colander
- Mixing Bowls
Notes
- • Ensure your pancetta (or guanciale) slices are uniform for even crisping.
• For a richer sauce, finish with a pat of unsalted butter just before serving.
• Serve alongside a simple arugula salad dressed with lemon vinaigrette or garlic-rubbed grilled bread.
• Add a handful of toasted pine nuts or chopped toasted almonds for extra crunch.
• Swap Pecorino Romano for Parmigiano-Reggiano if you prefer a milder finish.
• Leftover sauce freezes well—store in airtight containers for up to 2 months.
Nutrition Facts
- Calories: 520kcal
- Fat: 30g
- Saturated Fat: 10g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 900mg
- Potassium: 500mg
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 6g
- Protein: 15g
- Vitamin A: 600IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 2mg
FAQs: Roman Style Bucatini
Can I use a different type of pasta?
Yes! Thick spaghetti or rigatoni work well if bucatini isn’t available.
What if I don’t have pancetta or guanciale?
Smoked bacon is a great alternative, though it will add a slightly different flavor.
How do I prevent my sauce from tasting acidic?
Let the tomatoes cook down fully, and add a pinch of sugar or butter to balance the acidity.
Can I make this tulio style dish without white wine?
Absolutely! Use chicken or vegetable broth for deglazing instead.
What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to three days or freeze the sauce separately for future meals.
How do I make this gluten-free?
Use gluten-free spaghetti or penne, and ensure your pancetta is labeled gluten-free.
Can I make the sauce ahead of time?
Yes! It actually tastes even better when allowed to sit for a few hours or overnight.
What’s a good cheese alternative?
Try dairy-free Parmesan-style cheese or nutritional yeast for a vegan twist.
Is there a way to make it spicier?
Increase the red pepper flakes or add a bit of chili oil when serving.
What wine pairs best with this pasta?
A crisp Pinot Grigio or Sangiovese pairs beautifully with the savory flavors.
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