Once you try Paccheri Pasta, you will wonder where it’s been your whole life. The large tubes fill with sauce for that perfect bite!
Have you ever noticed how good your home smells after cooking Italian pasta? Some aromas, such as Italian herbs, cinnamon, nutmeg, vanilla, and chocolate, soothe the soul. Paccheri Pasta is one of those dishes that fill your home with delightful scents, thanks to the simmering beef, tomato sauce, and abundant Italian herbs. Do not be surprised when the questions start coming at you rapidly about when dinner will be ready.
This Neapolitan dish originated in Naples and was known as the “pasta of the poor” or “poor pasta” because its large pieces of pasta could fill a plate and satisfy appetites using a small quantity of food. Water and flour are the only ingredients to make these large pasta tubes, although some versions contain eggs. Pacchero means “slap” in the Neapolitan dialect, as the sound of the pasta and sauce pouring onto a plate resembles a slap. But the literal translation of the name derives from the ancient Greek words for everything (pas) and hand (keir), meaning whole or full hand. Now that you have a bit of history of this dish, let’s move on to why we’re really here.
What Is Paccheri Pasta?
Paccheri pasta is a type of pasta that is similar to rigatoni yet has a bigger diameter. It is often used for stuffed dishes. You can find it in stores and online, and while it is commonly smooth, it does come with (Paccheri Rigati) and without (Paccheri Lisci) ridges. Paccheri is at home when stuffed with cheese or meat, in rich sauces, or when used with delicate seafood meals.
An interesting legend about Paccheri pasta is that pasta makers in southern Italy invented the tubes to smuggle garlic across the Alps into Austria. The garlic produced in Austria was small and not pungent enough to satisfy the tastes of Austrian and Hungarian aristocrats. When the Austrian government banned Italian garlic importation in the early 1600s, the garlic farmers in South Italy apparently invented these pasta tubes to hide the cloves.
Cooking Secrets for Perfect Paccheri Pasta
The first thing to remember is to salt your pasta water. This is a crucial step that you want to remember. The salt in the water infuses the plain pasta with flavor. Cook your pasta until it reaches al dente—cooked but yet firm to the bite. It will continue cooking while being mixed into the sauce. Overcooking will lead to mushy pasta. Drain the pasta, add it immediately into the skillet, and mix it well with the sauce. Do not rinse the pasta, as you want to keep the starch that helps the sauce stick to each piece.
How to Make Ahead and Store
Paccheri pasta is best made and consumed fresh, but it will stay fresh for up to 4 days in the refrigerator when stored in an airtight container. You can also freeze it for up to a month, but let it thaw overnight in the fridge before reheating it in the oven.
Serving Suggestions
The sauce in this Paccheri pasta recipe is so rich that you want to counter it with lighter side dishes. I love the freshness of a nice Caprese Salad of tomatoes and fresh mozzarella with pasta. Another delicious yet remarkably easy side dish is Roasted Asparagus. Make dessert refreshing and light with this No-Bake Strawberry Pie. It comes together in 20 minutes and chills in the fridge for 2 hours before serving. This dessert is the perfect ending to your wonderful meal.
Paccheri Pasta
Ingredients
- 1/2 pound ground beef
- 1/2 cup red wine
- 14 ounces canned fire roasted tomatoes
- 6 ounces canned tomato paste
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 16 ounces paccheri pasta
- 1 1/2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese freshly grated
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add red wine to the skillet and cook for 1 minute longer.
- Mix in the fire roasted tomatoes, tomato paste, beef broth, salt, pepper, garlic powder, onion powder, and Italian seasoning. Bring the mixture to a low boil.
- Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally.
- While the sauce simmers, cook the paccheri pasta in a large pot of boiling salted water until al dente, about 10-12 minutes. Drain the pasta.
- Combine the drained pasta with the sauce, mixing until evenly coated.
- Sprinkle the top with shredded mozzarella and grated Parmesan cheeses.
- Broil in the oven for 5 minutes until the cheese is bubbly and slightly browned.
- Serve hot and enjoy!
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