This is BIG! Entertainment Journalist and Television Personality, Giuliana Rancic is sharing Mama Depandi’s Bucatini Pomodoro recipe with us. This beloved dish, straight from nona’s kitchen, has been a best seller at RPM Italian since they opened. We recommend curling up on the couch with your littles and enjoying this yummy pasta. It’s perfect for the cold weather!

Mama DePandi Bucatini Pomodoro
  • Prep time:1h
  • Serves: 4-6

Pomodoro Sauce:

  • 1 Small Yellow Onion, finely chopped (approx. 1/2 cup)
  • 2 Garlic Cloves, Minced
  • Basil- 4 sprigs
  • 1 28oz. Can Whole Peeled Tomatoes
  • Extra Virgin Olive Oil- 2 tablespoons
  • Sugar- 1 tablespoon
  • Salt- 1/2 teaspoon


  • Fresh Bucatini Pasta- 3/4 Pound
  • Extra-Virgin Olive Oil- 2 Tablespoons, divided
  • 2 Garlic Cloves
  • Red Pepper Flakes- just a pinch
  • Grated Parmesan Cheese- 1 Tablespoon + More for Garnish
  • Basil Leaves- 1 Tablespoon, Torn + More for Garnish
  • Flat-Leaf Parsley- 1 Tablespoon, finely chopped
  • Salt & Freshly Ground Black Pepper
  1. Make the sauce: In a strainer set over a medium bowl, drain the tomatoes. Crush the tomatoes with your hands, let the juice release into the bowl, and set aside the juice and strained tomatoes.
  2. In a medium skillet set over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in the garlic and cook until fragrant, about 1 minute. Add the reserved tomatoes, sugar and salt. Reduce the heat to low and continue cooking, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly, about 15 minutes.
  4. Add the reserved tomato juice and bring the sauce to a boil. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Remove the sauce from the heat, add the basil and set aside.
  5. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions.
  6. Drain the pasta, reserving ½ cup of the cooking water.
  7. Meanwhile, in a large skillet set over medium heat, warm the olive oil. Add the garlic and a pinch of red-pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute.
  8. Remove the basil from the tomato sauce, then add the sauce to the skillet.
  9. Simmer until warmed through. Add the pasta to the skillet and toss to coat, thinning the sauce with the pasta cooking water, if needed.
  10. Remove the skillet from the heat and stir in the Parmesan, basil and parsley. 11. Season to taste with salt and pepper. Transfer the pasta to a serving dish and garnish with additional cheese and basil, if desired. Serve immediately.
shopping list
  • 1 Small Yellow Onion
  • 1 Garlic bulb
  • 1 bunch Flat Leaf Parsley
  • 1 pack basil
  • Grated Parmesan Cheese
Oils and Spices
  • Extra Virgin Olive Oil
  • Sugar
  • Salt
  • Red Pepper Flakes
  • Black Pepper
Canned Dry Goods
  • 1 28oz. Can Whole Peeled Tomatoes
  • Fresh Bucatini Pasta
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