Pastrami and Sauerkraut Bucatini

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

  • Serves


  • Cook

    15 minutes


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.

Adapted from 15 Minute Meals: Truly Quick Recipes that Don’t Taste like Shortcuts by Ali Rosen. Copyright © 2024. Available from Mango.


  • 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


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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.