Paccheri is a large, short, tubular shaped pasta. Paccheri has its origins in Campania, a region in Southern Italy, and is often used in Neapolitan cuisine. It is usually topped with sauce, such as a beef or lamb ragu. Paccheri is also often stuffed with various ingredients, such as ricotta or burrata cheese.
Pairs well with/serving suggestion
Follow this recipe for a delcious tomato and Parmesan paccheri. Sauté garlic, diced carrot, onion, and celery in some olive oil until softened. Add diced tomatoes, seasoning and a little sugar and continue to cook for 35–40 minutes. Once cooked, transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan to remove any seeds. Add the whole baby tomatoes, stirring into the sauce to heat through.
Cook the paccheri in boiling water for 10–12 minutes, or until cooked through, then drain and stir into the tomato sauce. Add butter and grated Parmesan, stirring until the sauce becomes creamy. Stir a handful of basil leaves through the pasta. Garnish with a little more grated Parmesan and a drizzle of olive oil.