Paccheri Pasta Recipe : A Delicious Italian Dish

Paccheri Pasta Recipe is a large, tube-shaped pasta that originates from the Campania region of Italy, particularly Naples. Known for its hearty size and ability to hold rich sauces, paccheri is a versatile pasta that can be used in a variety of dishes, from stuffed baked casseroles to simple, elegant preparations with fresh ingredients. In this guide, you’ll learn everything you need to know about paccheri pasta, including its history, how to cook it perfectly, and several delicious recipes that you can try at home.

What is Paccheri Pasta?

Paccheri is a type of pasta that is larger than rigatoni and typically smooth, although some varieties may have ridges. The name “paccheri” comes from a Neapolitan word meaning “slaps,” a nod to the pasta’s size and the sound it might make when tossed in a sauce. This pasta is perfect for holding rich sauces, and its large tubes can be stuffed with a variety of fillings, making it an excellent choice for baked pasta dishes.

Size and Shape: Paccheri is known for its large, cylindrical shape. It is typically about 1 to 1.5 inches in diameter and can be either smooth or ridged. The smooth version is more traditional, while the ridged version, known as “paccheri rigati,” is designed to hold onto sauces more effectively.

Texture: Due to its size, paccheri has a substantial bite, making it a favorite for hearty dishes. The thick walls of the pasta provide a satisfying chew, and its hollow center allows it to capture sauces, fillings, and other ingredients.

The History of Paccheri

Paccheri has deep roots in Italian culinary tradition, especially in the Campania region. Historically, this pasta was often filled with meats, cheeses, and vegetables and baked to perfection. It was a staple in the kitchens of Southern Italy, particularly in Naples, where it was used to create hearty meals that could feed large families. Today, paccheri is enjoyed all over Italy and has gained popularity worldwide, thanks to its versatility and ability to pair well with both simple and complex sauces.

Origins in Campania: Paccheri originated in Campania, a region known for its rich culinary heritage. The pasta was traditionally used in rustic, home-cooked meals, where it was filled with whatever ingredients were on hand and baked in a tomato or cream-based sauce.

A Neapolitan Favorite: In Naples, paccheri is a beloved pasta shape, often featured in dishes that highlight the region’s love for robust, flavorful sauces. One of the most famous Neapolitan dishes featuring paccheri is “Paccheri al Ragù Napoletano,” where the pasta is served with a slow-cooked meat sauce【66†source】.

Modern Uses: Today, paccheri is used in both traditional and modern Italian cuisine. It is often featured in gourmet dishes in restaurants, where chefs experiment with different fillings and sauces to create innovative recipes. Despite its growing popularity, paccheri remains a symbol of Southern Italian comfort food, bringing the flavors of the region to kitchens around the world.

How to Cook Paccheri Pasta Recipe

Cooking paccheri pasta is straightforward, but due to its size, it requires a bit more attention to ensure it’s cooked perfectly:

Boil Water: Bring a large pot of salted water to a rolling boil. It’s important to use plenty of water so that the pasta has room to move and cook evenly. For every pound of paccheri, use at least 4 quarts of water and 1 tablespoon of salt.

Cook the Paccheri: Add the paccheri to the boiling water and cook according to the package instructions, usually about 12-14 minutes for al dente. Stir occasionally to prevent the pasta from sticking together. Be careful not to overcook the pasta, as it will continue to cook slightly if you are baking it afterward.

Drain and Toss: Once cooked, drain the pasta, reserving a cup of the pasta water in case you need to thin out your sauce. Toss the paccheri in your prepared sauce or fill and bake it according to your recipe.

Tip: If you plan to stuff and bake the paccheri, undercook it slightly (about 2 minutes less than al dente) so it doesn’t become too soft during the baking process. The pasta will finish cooking in the oven and absorb the flavors of the sauce.

Popular Paccheri Recipes

Here are some of the most beloved paccheri recipes that showcase the pasta’s versatility:

Paccheri alla Sorrentina

Ingredients: Paccheri, tomato sauce, fresh mozzarella, basil, garlic, olive oil, Parmesan cheese.
Preparation: Cook the paccheri until al dente. In a large skillet, sauté garlic in olive oil, add the tomato sauce, and let it simmer. Toss the cooked paccheri in the sauce, then transfer to a baking dish. Top with fresh mozzarella and bake until the cheese is melted and bubbly. Garnish with fresh basil and Parmesan before serving.
Flavor Profile: This dish is simple yet incredibly flavorful, highlighting the sweet and tangy tomato sauce paired with the creamy mozzarella. It’s a comforting, vegetarian option that brings the classic flavors of Southern Italy to your table【62†source】.

Stuffed Baked Paccheri with Sausage and Leek

Ingredients: Paccheri, Italian sausage, leeks, garlic, tomato sauce, Parmesan cheese, olive oil.
Preparation: Sauté the leeks and garlic in olive oil until softened, then add the crumbled sausage and cook until browned. Cook the paccheri until slightly underdone, then stuff each tube with the sausage mixture. Place the stuffed paccheri in a baking dish, cover with tomato sauce, and sprinkle with Parmesan. Bake until the pasta is tender and the cheese is golden.
Flavor Profile: This dish combines the savory flavors of sausage and leeks with a rich tomato sauce, making it a hearty and satisfying meal. The baked paccheri develop a slightly crispy edge, contrasting with the tender, flavorful filling【65†source】.

Paccheri with Neapolitan Ragù

Ingredients: Paccheri, beef, pork, San Marzano tomatoes, red wine, onions, garlic, olive oil, basil.
Preparation: Brown the meat in olive oil, then add onions and garlic and sauté until translucent. Deglaze the pan with red wine, then add the tomatoes and basil. Let the sauce simmer slowly for several hours until the meat is tender and the sauce is rich and thick. Cook the paccheri, toss with the ragù, and serve with grated Parmesan.
Flavor Profile: The slow-cooked ragù is intensely flavorful, with the meat becoming tender and the sauce rich and velvety. The large tubes of paccheri hold the sauce beautifully, making every bite a burst of flavor【66†source】.

Paccheri Alfredo

Ingredients: Paccheri, heavy cream, butter, garlic, Parmesan cheese, parsley.
Preparation: Cook the paccheri until al dente. In a large pan, melt the butter and sauté the garlic until fragrant. Add the heavy cream and simmer until slightly thickened. Stir in the Parmesan until melted and smooth, then toss the paccheri in the sauce. Garnish with fresh parsley and extra Parmesan before serving.
Flavor Profile: This creamy, cheesy dish is rich and indulgent, with the Alfredo sauce coating each piece of paccheri perfectly. It’s a simple yet luxurious meal that’s sure to satisfy【66†source】.

Seafood Paccheri

Ingredients: Paccheri, shrimp, clams, mussels, garlic, cherry tomatoes, white wine, parsley, olive oil.
Preparation: Cook the seafood in a large skillet with olive oil, garlic, and white wine until just done. Add halved cherry tomatoes and cook until softened. Toss the cooked paccheri with the seafood and sauce, then garnish with fresh parsley.
Flavor Profile: This dish is light yet flavorful, with the briny seafood complementing the sweetness of the cherry tomatoes and the freshness of the parsley. It’s an elegant dish perfect for summer evenings【63†source】.

Paccheri al Forno with Ricotta and Spinach

Ingredients: Paccheri, ricotta cheese, spinach, mozzarella, Parmesan, tomato sauce, garlic, olive oil.
Preparation: Sauté spinach in olive oil and garlic until wilted, then mix with ricotta and Parmesan. Cook the paccheri until al dente, then stuff with the ricotta mixture. Arrange the stuffed paccheri in a baking dish, cover with tomato sauce, and top with mozzarella. Bake until the cheese is melted and bubbly.
Flavor Profile: The creamy ricotta filling pairs perfectly with the tangy tomato sauce and melted mozzarella, creating a comforting and satisfying baked pasta dish. This vegetarian option is a great way to enjoy paccheri in a hearty, filling meal【64†source】.

Tips for Cooking and Serving Paccheri

Prevent Overcooking: Due to its large size, paccheri can easily become overcooked and mushy. Start checking for doneness a few minutes before the package suggests, and remember that it will continue to cook slightly if you’re baking it after boiling.

Sauce Pairing: Paccheri’s large size and hollow shape make it ideal for holding thick, hearty sauces like ragù or cream-based sauces. It’s also great for stuffing with ricotta, meat, or vegetables and baking with a sauce on top.

Serving Suggestions: Because paccheri is so visually striking, it makes for an impressive presentation. Serve it in a wide, shallow dish, allowing the pasta to shine as the star of the meal. Garnish with fresh herbs like basil, parsley, or oregano to add a pop of color and enhance the flavor. For extra elegance, drizzle a high-quality extra virgin olive oil over the dish just before serving.

Additional Paccheri Recipes

Paccheri with Creamy Mushroom Sauce

Ingredients: Paccheri, mixed mushrooms (like cremini, shiitake, and porcini), garlic, heavy cream, white wine, Parmesan cheese, fresh thyme.
Preparation: Sauté a medley of sliced mushrooms in olive oil and garlic until golden brown. Deglaze the pan with white wine and allow it to reduce. Add heavy cream and fresh thyme, letting the sauce simmer until slightly thickened. Toss the cooked paccheri with the creamy mushroom sauce and finish with grated Parmesan and a sprinkle of fresh thyme.
Flavor Profile: The earthy mushrooms combined with the rich, creamy sauce create a comforting and luxurious dish. The thick paccheri pasta holds the sauce well, ensuring each bite is full of flavor.

Paccheri with Roasted Vegetables and Pesto

Ingredients: Paccheri, zucchini, bell peppers, cherry tomatoes, red onion, pesto sauce, pine nuts, Parmesan cheese.
Preparation: Roast the vegetables in olive oil until tender and caramelized. Toss the cooked paccheri with the roasted vegetables and a generous amount of fresh pesto. Garnish with toasted pine nuts and Parmesan cheese.
Flavor Profile: This vibrant and healthy dish is packed with fresh, summery flavors. The pesto adds a bright, herbaceous note that complements the sweetness of the roasted vegetables.

Paccheri with Braised Short Ribs

Ingredients: Paccheri, beef short ribs, red wine, beef broth, carrots, onions, garlic, tomato paste, rosemary, thyme.
Preparation: Sear the short ribs until browned on all sides, then remove from the pot. In the same pot, sauté onions, carrots, and garlic until softened. Add tomato paste and cook until caramelized, then deglaze with red wine. Return the short ribs to the pot, add beef broth and herbs, and braise in the oven for 3 hours until the meat is tender. Serve the braised short ribs and sauce over cooked paccheri, garnished with fresh herbs.
Flavor Profile: This rich and hearty dish is perfect for a special occasion. The tender short ribs melt in your mouth, and the robust sauce clings to the paccheri, making every bite a delicious experience.

How to Make Homemade Paccheri Pasta Recipe

For those who want to take their love of paccheri to the next level, making homemade paccheri pasta recipe is a rewarding experience. Here’s how you can make it from scratch:

Ingredients:

2 cups semolina flour
1 cup all-purpose flour
4 large eggs
1 tablespoon olive oil
A pinch of salt

Instructions:

Make the Dough: On a clean work surface, create a mound with the flours and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Gradually mix the flour into the eggs using a fork until a dough forms.
Knead the Dough: Knead the dough by hand for about 10 minutes until it is smooth and elastic. If the dough is too dry, add a teaspoon of water. If too wet, add a bit more flour.
Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
Roll and Cut: Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut the sheets into rectangles about 2 inches wide and 4 inches long.
Shape the Paccheri: Roll each rectangle around a dowel or the handle of a wooden spoon to form a tube. Press the edges to seal, then slide the tube off the dowel.
Dry the Pasta: Lay the paccheri on a floured baking sheet and allow them to dry for 30 minutes before cooking.

Cooking Fresh Paccheri: Fresh paccheri cooks much faster than dried, usually in 2-3 minutes in boiling salted water. Cook until al dente, then toss with your favorite sauce.

Storing and Reheating Paccheri

Storing Cooked Paccheri: If you have leftover cooked paccheri, store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to help loosen the pasta and revive its texture.

Freezing Paccheri: You can freeze paccheri pasta, either cooked or uncooked. To freeze uncooked paccheri, arrange the tubes on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. When ready to use, cook from frozen, adding a minute or two to the cooking time.

Reheating: Reheat leftover paccheri in the oven if it’s part of a baked dish, or in a pan over medium heat with a bit of sauce or broth. Microwave reheating is also an option, though it may not retain the pasta’s texture as well as other methods.

Frequently Asked Questions About Paccheri

Can I use paccheri in cold pasta salads? Yes, paccheri can be used in cold pasta salads, especially when paired with hearty ingredients that complement its size. However, because of its size, it works best with bold flavors and substantial ingredients like grilled vegetables, chunks of cheese, or beans.

What sauces work best with paccheri? Thicker, hearty sauces work best with paccheri. Think ragù, Alfredo, or a robust tomato sauce. The large tubes are also ideal for creamy sauces that cling to the pasta, ensuring that every bite is flavorful.

Is paccheri gluten-free? Traditional paccheri pasta recipe is made with wheat flour and is not gluten-free. However, you can find gluten-free versions made from alternative flours like rice or corn, or you can make your own gluten-free paccheri using a gluten-free pasta dough recipe.

Can I stuff paccheri like cannelloni? Absolutely! Paccheri is perfect for stuffing, similar to cannelloni. Fill the tubes with ricotta, spinach, meat, or other fillings, then cover with sauce and bake until bubbly and golden.

How do I prevent paccheri from breaking during cooking? To prevent paccheri from breaking, handle it gently when stirring and avoid overcooking. If you’re using fresh pasta, ensure it’s not too dry before cooking, as this can make it more brittle.

Conclusion

Paccheri pasta recipe is a unique and versatile ingredient that can elevate a variety of dishes. Its large size and hollow shape make it perfect for holding rich sauces and hearty fillings, while its history and connection to Southern Italian cuisine add a layer of authenticity to any meal. Whether you’re making a simple dish with fresh tomato sauce or a more complex baked paccheri with sausage and cheese, this pasta is sure to impress. With the tips, recipes, and techniques provided in this guide, you can confidently cook and serve paccheri in your own kitchen, bringing a taste of Italy to your table.

Enjoy experimenting with paccheri pasta recipe and creating dishes that are both satisfying and visually stunning. Buon appetito!