Hearty Bucatini Pasta with Sundried Tomatoes and Beef Tips

When I first started cooking, I would always use cookbooks that my Nana had given to me from her Cajun store or from around her house, which she no longer used. My absolute favorite is Chef Andrea Apuzzo's La Cucina di Andrea's New Orleans. I had never been to his restaurant, which was located in the town where I was born, but my family knew it well. My mom would tell the story that when the restaurant was new, he'd sell the cookbook to patrons, and luckily, my copy is lovingly signed "To Pat" (my nana).

This recipe is based on the recipe for Paglia e Fieno, or "Straw and Hay". Because I don't use green and white fettuccine, I can't in good faith call this recipe by the same name. I adapted this recipe to what I have in the house and to the dietary preferences of my husband, who is a pescatarian (the only meat he eats is fish).

Tips for the Recipe

Here are some tips I've found work best for this recipe:

• When you are on the final simmer of the sauce, start cooking your pasta. I once heard from an Italian chef that if your pasta water isn't as salty as the ocean, add more!

• For the red wine, I prefer a Beaujolais and have a nice glass while cooking. I've also found Barolo and Rioja to provide the same flavor profile. Chef Andrea himself suggests Montepulciano d'Abruzzo.

• While the original recipe uses homemade tomato basil sauce, store-bought works just as well. I also like to use any pasta sauce I have frozen to help clear out my freezer. The last time I made it, I used the rest of the vodka sauce I had.

Vegetarian Version

To make this subtle for a vegetarian diet, consider making the following substitutes:

• Beef Tenderloin Tips: I recommend using either Beyond Steak Plant-Based Seared Tips (used in photo) or Gardein Ultimate Ste'k Tips. I've always found Eat Meati MushroomRoot Steaks, cut into bite-sized pieces, work as well.

• Parmesan Cheese: Many hard cheeses, like Parmesan, are not typically vegetarian. They are made using an enzyme that comes from animal rennet, and you can see that as an ingredient listed as rennet or enzymes. Stores do sell vegetarian Parmesan, but if it's not labeled, assume it's not.

Vegan Version

To make this vegan, consider making the following substitutes, including the one above, for Beef Tips:

• Dairy Products: Whipping cream substitutes are hard to come across, but the Silk Dairy-Free Heavy Whipping Cream can be found in your local grocery store. Plus, it has the right taste for this recipe. Violife is the king of vegan cheeses in my book, so I recommend using their Just Like Parmesan Wedge here.

The Recipe