Bucatini or Perciatelli, it’s all good to me, although the Perciatelli is thicker. I made this fantastic sauce. I used tons of garlic, say like 15 cloves, a small minced onion and I warmed them both in a huge amount of olive oil until soft or when your house smells like paradise or you pass out from pure rapture. Don’t brown the garlic or onion, do it nice and easy on medium heat. Now add Cento crushed tomatoes, a small pinch of sugar & salt, stew for hours, best to do this during a snowstorm. Before serving incorporate the garlic into the sauce with a hand held blender or use a potato masher. Don’t add anything else, I’m warning you. This is a total garlic extravaganza of a sanctified order. Follow the rules, I always do, no I don’t. Peace be with you.