How to make Bucatini al Sugo di Coda

Why cooks start here

Bucatini al Sugo di Coda is cooked in Roman osterie. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.

Bucatini al Sugo di Coda traces its roots to the bustling osterie of Rome, where the comforting aroma of slow-cooked oxtail fills the air. Traditionally savored during leisurely meals, this dish embodies the essence of communal Roman dining, providing a hearty respite from the city's lively pace. Bucatini, with its hollow core, is the pasta of choice, catching every drop of the rich, savory sauce. Expect a symphony of flavors, where the deep, meaty notes from the oxtail meld seamlessly with the sweetness of carrots and the acidity of red wine. The sauce, thickened with tomato passata, clings perfectly to the bucatini, delivering a robust and satisfying mouthfeel with each bite. A sprinkle of fine sea salt accentuates the dish's hearty flavors, making it a quintessential Roman experience.