Pastrami and Sauerkraut Bucatini

Name: Pastrami and Sauerkraut Bucatini
Prep time: PT0D0H0M
Cook time: PT0D0H25M
Total time: PT0D0H25M
Yield: 4
Ingredients: 6 cups beef broth; 1 lb. bucatini; 1 tsp. kosher salt, plus more; ⅓ cup olive oil; 1 Tbsp. Dijon mustard; ½ tsp. ground coriander; ½ tsp. fennel seeds; ½ tsp. brown mustard seeds; ½ tsp. onion powder; ½ tsp. smoked paprika; 1 lb. sliced pastrami, coarsely chopped; 1 cup sauerkraut

Everything you love about the iconic sandwich—in pasta form.

Serves
4
Cook
25 minutes

NOAH FECKS

By Ali Rosen

Published on April 23, 2024

Cookbook author Ali Rosen describes this pastrami sandwich-inspired pasta as an “explosion of flavor.” The dish builds depth in three ways: beef broth, which is used to cook the bucatini; a quintet of spices inspired by the ones traditionally used to cure pastrami; and bright, tangy sauerkraut, which tames the richness of the meat. As Rosen puts it, the recipe is “really mostly just a matter of sticking a half teaspoon into a bunch of spices (and if you can’t find a spice or two in your pantry, don’t stress. It’ll turn out fine.)” A worthy homage to the classic sandwich that’s ready in less than half an hour? It’s more than fine—it’s a keeper.

Ingredients

6 cups beef broth
1 lb. bucatini
1 tsp. kosher salt, plus more
⅓ cup olive oil
1 Tbsp. Dijon mustard 
½ tsp. ground coriander
½ tsp. fennel seeds
½ tsp. brown mustard seeds 
½ tsp. onion powder 
½ tsp. smoked paprika 
1 lb. sliced pastrami, coarsely chopped
1 cup sauerkraut

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Instructions

Step 1

In a large pot, bring the broth to a boil. Add the bucatini and salt, and cook, stirring every minute or two, for 6–8 minutes (or according to the package directions).

Step 2

Meanwhile, to a small skillet over medium-high heat, add the oil. When hot, add the Dijon mustard, coriander, fennel seeds, mustard seeds, onion powder, and paprika. Cook, stirring occasionally, until fragrant, 3 minutes. Remove from the heat. Stir in the pastrami and sauerkraut.

Step 3

Drain the bucatini, reserving a few tablespoons of broth. Add the bucatini back to the pot and stir in the pastrami mixture. Add a tablespoon of broth at a time as needed if it looks dry. Season to taste with salt, and serve hot.