Mar 3, 2019

Tarragon and Worcestershire Sauce Bucatini

Bucatini can easily be one of my top three favorite pastas, besides tagliatelle and I can't decide on the last one. So hard to name a winner when there's so many great pasta varieties out there. As for bucatini, its hollow center can trap some sauce inside and make a great dish, but what matters the most to me is that it creates a bouncier bite, which I absolutely adore.

Tarragon and Worcestershire sauce bucatini -

Ingredients (about 5 portions)?

  • 500 grams/17.6 oz bucatini
  • 10 chicken tenders
  • 12 to 14 button mushrooms
  • 1 onion
  • 2 garlic cloves
  • 2 tablespoons chopped tarragon
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon dried mixed Italian herbs
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1/2 teaspoon red chili flakes
  • Some salt
  • Some black pepper
  • 1 lemon
  • Some extra virgin olive oil


Prepare a big pot of water, add a few pinches of salt and wait till boiling. Once ready, transfer the pasta over and cook till nearly al dente. Drain and set aside. If timed well, the pasta should be ready when the sauce is about done too.

Peel and dice the onion. Peel and finely chop the garlic cloves. Remove tendons from chicken tenders. Zest 1 lemon and squeeze half for the juice.

Strip the tarragon leaves from the stalks and give them a fine chop. Trim the bottom stems for the mushrooms. Halve or quarter the mushrooms.

Take a big pan or another pot, drizzle some olive oil over and turn to medium high heat. Add in onion along with 1 teaspoon of salt and 1/8 teaspoon of black pepper. Give it a quick stir and cook till the onion turns translucent.

Add in chopped garlic and some red chili flakes. Cook till aromatic but not burning the garlic.

Transfer chicken tenders to the pot and sear till slightly browned on both sides. 

Add in button mushrooms and cook for another 30 seconds or so.

Pour in heavy whipping cream, also add in chopped tarragon and dried mixed Italian herbs. Another 30 seconds or so, add in Worcestershire sauce, lemon juice, and lemon zest. Cook till blended, shouldn't take long.

Mix in pasta and continue to cook the whole thing till combined.

Plate and garnish with some freshly ground black pepper. Drizzle some extra virgin olive oil over if preferred.

It has a slightly minty aroma from the herbs. Even though heavy whipping cream was used, it's actually a rather refreshing dish. Of course, Tabasco is always welcomed for a spicy kick.

Other bucatini recipe:

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