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Bigoli In Salsa

Frankie Celenza

Frankie Makes a Venetian Classic.



  • 1/2 pounds bucatini or bigoli
  • 6-10 anchovies packed in olive oil
  • 1 handful of coarse salt, for the water
  • Romesco
  • 1/2 - 1 cup extra virgin olive oil
  • 1/2 cup almonds
  • 1 piece of whole wheat bread, toasted
  • 2 yellow onions, sliced
  • 4 red bell peppers, roasted and peeled
  • 3 garlic cloves
  • 1 bunch parsley
  • 1/4 cup sherry, or red wine vinegar
  • 1 tablespoons paprika
  • 1/4 teaspoon cayenne
  • 1/4 cup tomato paste

Let's get Cooking...

  1. Bring a large pot of salted water to a roaring boil, and cook the pasta.
  2. In a saute pan, add the anchovie filets, onions and a little bit of olive oil and carmelize for 10-15 minutes until a rich golden brown, adding some pasta water to deglaze the pan.
  3. In a food processor, add all the romesco ingredients and pulse well until smooth.
  4. Turn the heat off the caramelized onions and add the pasta to the caramelized onions and coat the pasta well with the anchovie/onion mix.
  5. Plate, and spoon romesco on top off the pasta. Serve and enjoy.