Claudette Wilkins Bucatini a la Mexicana

  • Prep time 20Min
  • Cook time 20Min
  • Technique Pan Fry / Saute, Sear
  • Meat Beef
  • Cut Ground
  • Serves 6

Spicy and tangy al dente pasta with a sauce made of blistered heirloom cherry tomatoes, garlic, serrano, parmesan and olive oil with a squeeze of lemon and cilantro.


1 box of bucatini pasta
1 lb Aussie Ground Beef
½ cup kosher salt
¼ cup of sliced serrano, on the biased
¼ cup garlic clove, thinly sliced
½ cup heirloom cherry tomatoes, sliced in half
2 spring onions, sliced thinly in rounds
1 lemon, juiced
½ cup cilantro, minced
¼ cup parmesan, shaved
2 tbsp kosher salt
1 tbsp black pepper


Heat a large pot of water and season with ½ cup of salt, once it reaches a boil add pasta and cook until al dente, approx. 8-10 minutes. Drain and save.
Sear off beef and season with 1 tbsp with kosher salt and 1 tbsp black pepper. Once browned set meat aside and reserve the drippings in pan.
In reserved meat drippings, add garlic, serrano, spring onion and sauté until browned.
Add heirloom cherry tomatoes to pan and quickly blister with the rest of the ingredients and 1 T salt.
Combine meat and vegetables and toss with pasta, squeeze lemon and add cilantro.
Toss everything together to thoroughly combine and place on platter, shave parmesan on top and garnish with cilantro and spring onion.