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Action Bronson’s Favorite Bucatini Pasta with Sour Diesel

When I interviewed Action Bronson for the July issue of High Times, I asked him, “When you cook for yourself, what do you like to make?” and he answered that his favorite meal was this very simple, flavorful pasta dish using an olive oil infused with Sour Diesel, one of his most beloved strains.

Bucatini is a fat spaghetti that’s hollow inside, almost like a long straw, making for a delightful texture. This dish has a classic Italian flavor profile, with the tender, perfectly al dente bucatini contrasting nicely with the crispy broccolini and the garlic and red pepper melding seamlessly with the sharp, piquant cannabis flavor from the infused olive oil. Since there are so few ingredients in this deceptively simple dish, using the best quality cannabis, olive oil and produce really makes it shine.

“My go-to dish is a bucatini pasta with olive oil and a little bit of Sour Diesel mixed into it,” Action Bronson even told Rolling Stone. “I extract the Sour into the oil, then I toss it with some broccolini, red-pepper flakes and toasted garlic. I could eat that every day. It gets me goddamn demolished, man.”

4 tsp. olive oil infused with Sour Diesel
1 lb. broccolini, stems peeled and spears halved lengthwise
Kosher salt, to taste
2 minced garlic cloves
Pinch of red pepper flakes
12 oz. dried bucatini or spaghetti

Bring a large pot of salted water to a boil. While you’re waiting, make the broccolini sauté.

In a heavy sauté pan over medium-high heat, warm the olive oil. Add the broccolini and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Season with salt. Add the garlic and red pepper flakes and cook, stirring constantly, for 1 minute.

The water should be boiling; add the pasta and cook, stirring occasionally, until just al dente. Drain, then add pasta to sauce in skillet and toss vigorously with tongs to coat. Serve immediately.

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Written By

A 14-year veteran of HIGH TIMES, Elise McDonough has sampled many cannabis-infused delights, from space cakes at Amsterdam’s infamous coffeehouses to award-winning medical edibles in California and Colorado. She is the author of the High Times Cannabis Cookbook.

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