Bucatini Mozza Skillet

Bucatini Mozza Skillet

​Prep Time: 20 Min
Cook Time: Approx. 1 Hour

Yields: 4 Servings

What You Need

• 3 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Oil
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Dried Oregano
• 1 Yellow Onion, diced
• 1 Bell Pepper, diced (not green)
• 340g Beyond Meat Beef
• 1 Tbsp. Tomato Paste
• 2 Tbsp. Store-bought Sundried Tomato Pesto 
• 1 C White Wine (I used Pinot Grigio)
• 1.5 C Grape Tomatoes, halved
• Small Handful Fresh Basil, torn / chiffonade
• 796ml Whole Italian Tomatoes
• 2 C Water
• 1/2 454g Box Dry Bucatini Pasta
• 1 1/2 C Pizza Mozzarella, shredded
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• GARNISH - Basil, Parsley, Grana Padano

Directions

• Begin heating the EVOO, pepperoncini, garlic, and oregano, in a large, deep enough skillet to accommodate this recipe, and set the heat to just below medium. Once heated, let everything sizzle up together for a minute, stirring often. Add the onion, bell pepper, and a generous hit of both salt & pepper. Let the veggies cook 6 - 7 minutes, stirring as needed. Make a well in the center of the pan and drop in the Beyond Beef. Let the beef start browning as you break it up in the smaller crumbles, about 5 minutes. Season with a good pinch of salt, stir, and continue to cook another couple of minutes.​ If you notice excessive browning, reduce your temp a touch!

• Make another well and drop in the pesto and tomato paste. Let them have a minute of sizzling in the center of the pan before stirring everything together and continuing to cook for 2 more minutes. Pour in the wine and add the grape tomatoes, fresh basil, and another good hit of salt. Stir everything together and let the wine simmer down for 6 - 7 minutes, or until reduced significantly. 
• Pour in the tomatoes and use the two cups of water to rinse out the can of tomatoes, pulling any tomatoes / pulp from the can. Pour this in to the skillet as well. Bring this to a boil and once boiled, season with 1/2 tsp. salt and drop in your bucatini pasta, doing your best to submerge it in the liquids. Don't worry if it looks crowded, it will reduce and the noodles will become softer for stirring purposes. Reduce the heat slightly and let the skillet simmer away with a tilted lid for 20 - 25 minutes. Check on the skillet a few times and once the pasta is malleable, make sure to start stirring that skillet around, keeping things from sticking to the bottom. Remove the titled lid after your 20 minutes. After about 30 - 35 minutes total, the pasta should be perfectly al dente / tender. Make sure you're tasting it after about 25 mins to monitor the pasta cook time, Don't let it over cook!!​

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• Turn off the heat and fold in the mozzarella until cheesy and combined. Taste and adjust your salt / pepper at this time. Cover the skillet for 5 mins before garnishing with some freshly chopped parsley.
• Serve your portions up and garnish with finely shredded grana padano and fresh basil / parsley. ENJOY!
• Leftovers will keep refrigerated for 4 days in an airtight container.

HAPPY VEG