BUCATINI & HOMEMADE MEATBALLS
I’ve always loved pasta, and bucatini is one of my favorites because the sauce doesn’t just coat the outside—it finds its way inside those little hollow noodles too. It makes every bite extra saucy and so good.
Most people immediately think of spaghetti when it comes to meatballs, but my husband has never really preferred spaghetti. Bucatini became the perfect alternative in our house, and he loves it! It still gives you that classic pasta-and-meatballs feeling, just with a little something different.
This is also one of those dinners that makes feeding the whole family easy. I love being able to make one meal for us and simply adjust a portion for the baby instead of cooking something completely separate.
And this dish is really the reason I shared my Sunday Sauce and Homemade Meatballs separately first. Once you have those two recipes down, everything comes together so easily—bucatini tossed in that rich sauce, tender meatballs that finish cooking right in it, plenty of freshly grated Parmigiano-Reggiano, and fresh basil on top.
Add some crusty Italian bread and a Caprese salad, and you have the kind of simple, homemade dinner that makes everyone happy. ♥
Bucatini & Homemade Meatballs
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 4
Ingredients
- Sunday Sauce, enough to coat 1 lb. bucatini, to your liking — see recipe
- Homemade Meatballs — see recipe; brown as directed, then finish cooking in the Sunday Sauce
- 1 lb. bucatini
- Olive oil, as needed
- Salt and freshly ground black pepper, to taste
- Parmigiano-Reggiano, freshly grated, for serving
- Fresh basil, for serving
Directions
- Once the Sunday Sauce is ready, either freshly made or reheated from frozen, add the browned meatballs. Simmer on low for 30–40 minutes, or until the meatballs are cooked through.
- Meanwhile, bring a large pot of salted water to a boil. Cook the bucatini according to package directions until al dente. Reserve some pasta water before draining.
- Taste the sauce and season with additional salt and pepper, if needed.
- Add the bucatini to the sauce and meatballs. Add a splash of reserved pasta water to loosen the sauce and help it cling to the bucatini. Add only as much pasta as you like for your preferred sauce-to-pasta ratio, then toss gently to coat.
- Finish with freshly grated Parmigiano-Reggiano and fresh basil.
- Enjoy hot with crusty Italian bread and a Caprese salad.
What I Used
I made this Bucatini & Homemade Meatballs using a few of my favorite kitchen essentials that I reach for again and again. If you're looking for the exact tools I used, I've linked them below.
- Caraway Stainless Steel Pots/Pans - Shop Amazon
- Microplane Zester & Grater - Shop Amazon
Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
Jesse’s Kitchen Tip
Always reserve a little pasta water before draining. A splash helps loosen the sauce and makes it cling beautifully to the bucatini. Add the pasta gradually, too—you can always add more, but you don’t want to lose that perfect sauce-to-pasta ratio.
Serving Suggestions
♥ Crusty Italian bread
♥ Caprese salad
♥ Simple green salad
♥ Roasted or sautéed vegetables
♥ A glass of Chianti or Sangiovese
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The pasta will continue to absorb the sauce as it sits, so keep a little extra Sunday Sauce on hand if you have it.
For freezing, freeze the Sunday Sauce and meatballs together, without the bucatini, for up to 3 months. Thaw overnight in the refrigerator and cook fresh pasta when ready to serve.
Make Ahead
Prepare the Sunday Sauce and meatballs ahead of time and store them together in the refrigerator for up to 3 days, or freeze for later. When ready to serve, gently reheat the sauce and meatballs while you cook the bucatini fresh, then toss everything together with a splash of pasta water.
Reheating
Reheat the sauce and meatballs gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. If reheating with the bucatini already mixed in, add a little extra Sunday Sauce to bring everything back together.
Variations
♥ Swap bucatini for spaghetti, rigatoni, or your favorite pasta.
♥ Make the meatballs with ⅓ beef, ⅓ veal, and ⅓ pork for a more classic blend.
♥ Stuff the meatballs with raisins for a sweet-savory twist.
♥ Add red pepper flakes for a little heat.
Baby Friendly
Serve plain bucatini cut into age-appropriate pieces with a soft meatball broken into small pieces. Set baby’s portion aside before adding extra salt, and use a low-sodium portion of sauce when possible.
RDH Tip
Pasta can stick between teeth, while tomato sauce adds acidity. Rinse with water after eating and floss to help keep your smile healthy.
Frequently Asked Questions
How much Sunday Sauce should I use?
Use enough sauce to generously coat the bucatini without overwhelming it. Start with less pasta and add more as needed until you reach the sauce-to-pasta ratio you like.
Do I need to make the Sunday Sauce the same day?
No! This is a great recipe for using Sunday Sauce you've already made and frozen. Thaw and reheat it, then finish the browned meatballs directly in the sauce.
Why finish the meatballs in the sauce?
Letting the browned meatballs gently simmer in the Sunday Sauce finishes cooking them while allowing the meatballs and sauce to flavor each other.
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