Instagram is a great source what our starts have been eating or cooking around the globe and going by the same Rhea Kapoor recently posted about her elaborate spread that she cooked for her family and friends. We all know that Rhea loves eating as well as cooking. She loves to try new dishes along with cooking up a storm in the kitchen. This filmmaker and fashion stylist, has also been Rhea sharing posts and stories that clearly shows her love for food.
Her recent post on Instagram also shows her lavish dinner party (that she organised for friends and family). The post read “Dinner at Rhea and Karan’s. Brown butter vodka bucatini with burrata, lobster with ritz crackers, white lasagna with spicy sausage and a last minute salad because health.”
Now does that sound real mouth-watering and delicious. Farah Khan Kunder commented I also want 😊
Rhea re-share stories that were posted by her friend Karishma Karamchandani. Karishma captioned her story "@rheakapoor nights,". The dinner table her husband Karan Boolani, renowned restauranteur Samyukta Nair, Karishma Karamchandani and others. Samyukta also wrote amazing meal and wrote - "The Best".
Let’s see two interesting Bucatini recipe that’s quick and easy to try at home
Here’s a recipe by Silvia who runs her food blog https://gardeninthekitchen.com/.
She explains Bucatini as “Bucatini is a thick spaghetti-like pasta with a hole running through the center. In Italian buco means “hole”, and yes it is as fun to eat as it sounds. In fact, bucatini is great to use with sauces as some of the sauce will migrate into the tiny holes”
Ingredients
• 1 lb bucatini pasta
• 1 tbsp olive oil
• 3 tbsp pancetta
• 28 oz tomato sauce (homemade) or can of peeled tomatoes with juice
• 2 cloves glaric, minced
• 1 small white onion, minced
• 1/2 tsp each crushed red pepper flakes and black pepper
• 1 pinch kosher salt, to taste
• 1/3 cup grated pecorino romano cheese
Instructions
• Bring a large pot of water to a boil. Add the pasta and cook according to package instructions or al dente. Drain, reserving 1 cup of pasta water.
• Heat oil in a large skillet. Add pancetta and sauté until crisp (about 4-5 minutes). Add onion and garlic and cook until soft and fragrant (about 3-4 minutes). Finally add tomato sauce (homemade recipe) or can of peeled tomatoes with juice, season with salt, pepper and red pepper flakes, stir and reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens (about 15 minutes).
• Transfer drained bucatini pasta to the skillet and toss to coat. Add reserved pasta water if sauce is too thick. Top with perorino romato cheeser and fresh parsley or basil. Serve.
