BUCATINI or PERCIATELLI comes from the region of Lazio in the center of Italy. It looks like straw and has a hollow running all the way through it. Because of this, the pasta die we use to create bucatini can be used to make macaroni.
Bucatini can absorb a lot of sauce and is best served with robust sauces such as Amatriciana, a traditional tomato based sauce from Amatrice near Rome.
In Sicily is is often served with a sardine and fennel sauce.
ALSO KNOWN AS: maccheroncelli, maccheronicini, mezzanelli