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.
Adapted from 15 Minute Meals: Truly Quick Recipes that Don’t Taste like Shortcuts by Ali Rosen. Copyright © 2024. Available from Mango.
Yield: 4 Time: 25 minutes 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 Instructions In a large pot, bring the broth to a boil. Add the bucatini and salt,
