Bucatini is a thick strand of pasta with a hole in it, sort of like long spaghetti tubes. This bucatini was thicker than I like but we were low on pasta and the strands went well with the sauce. I started the sauce from the basics of onion, garlic, tomato paste, oregano, and red pepper flakes. I added a can of fire-roasted crushed tomatoes and a can of fire-roasted petite diced tomatoes. After simmering for maybe 45 minutes I corrected for salt and tamped down the overly bright sauce with a little fish sauce.