If you’ve never tried paccheri pasta, you’re missing out on an irresistible Italian comfort food. I’m Emily Parker from FlavourRecipe, and paccheri has been my go-to pasta for hearty sauces and satisfying dinners since childhood. Its big, generous shape soaks up every bit of flavor. Ready to learn how to cook and enjoy paccheri pasta at its best? Let’s get started.
Childhood Memories with Paccheri
Some of my favorite memories revolve around a bubbling pot of paccheri pasta simmering on the stove while laughter filled the air. Unlike the everyday spaghetti, paccheri always felt like a special treat. Its generous size made every bite feel luxurious, perfect for catching chunky homemade sauces. I remember my aunt teaching me to stir gently so each tube stayed intact. Now, when I crave comfort and nostalgia, I turn to paccheri, knowing it never fails to deliver hearty satisfaction.
A recent dinner at home reminded me why I adore it so much. I tossed paccheri with fresh basil pesto and tiny cubes of halal chicken, and the pasta carried the flavors beautifully. Moments like these keep me inspired to share new recipes at FlavourRecipe.
Table of Contents
Why Paccheri Pasta Deserves a Spot in Your Kitchen
So, what makes paccheri pasta worth trying? It’s bigger and wider than rigatoni, making it perfect for robust sauces and even stuffing with creamy fillings like ricotta and spinach. If you love experimenting with pasta shapes, paccheri is a must. Plus, it’s versatile enough for simple weeknight meals or show-stopping main courses when guests come over.
In the next part, I’ll guide you through choosing the best ingredients and mastering the cooking process. Trust me, once you taste paccheri done right, it might just become your new favorite comfort food.
How to Cook Perfect Paccheri Pasta
Ingredients for a Flawless Dish
PrintPaccheri Pasta: The Ultimate Comfort Dish for Cozy Nights
This paccheri pasta with hearty tomato sauce, fresh basil, and grated cheese is a comforting Italian classic for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
12 ounces dried paccheri pasta
2 tbsp extra virgin olive oil
2 cloves garlic, chopped
1 small onion, diced
1 can crushed tomatoes (14 oz)
½ tsp chili flakes (optional)
Fresh basil, chopped
Salt and pepper to taste
Grated parmesan cheese
300 grams halal ground beef (optional)
Instructions
1. Boil salted water and cook paccheri until al dente.
2. Heat olive oil in a pan, sauté garlic and onion.
3. Add ground beef, cook until browned.
4. Pour in crushed tomatoes and chili flakes, simmer for 10 minutes.
5. Drain paccheri, reserve ½ cup pasta water.
6. Toss paccheri with sauce and reserved water as needed.
7. Season with salt, pepper, and fresh basil.
8. Serve hot with grated parmesan.
Notes
Use rigatoni if paccheri is unavailable.
Store leftovers in an airtight container for up to 3 days.
Add extra basil or chili for more flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
When you’re ready to master paccheri pasta, choosing fresh, high-quality ingredients makes all the difference. For a basic yet flavorful plate, you’ll need:
- 12 ounces of dried paccheri pasta
- 2 tablespoons of extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, diced
- 1 can (14 ounces) crushed tomatoes
- ½ teaspoon chili flakes (optional for mild heat)
- Fresh basil leaves, chopped
- Salt and black pepper to taste
- Freshly grated parmesan cheese (or a vegetarian-friendly hard cheese)
Always use premium olive oil and fresh basil to give your paccheri pasta a rich, authentic taste. If you love simple sauces, you might also enjoy my Lemon artichoke pasta salad for another quick Italian favorite.
Step-by-Step Paccheri Pasta Cooking Guide
Cooking paccheri pasta is straightforward but needs gentle care to keep those large tubes from breaking. First, bring a big pot of salted water to a rolling boil. Add the paccheri and give it an occasional stir to prevent sticking. Cook it as directed on the package until it’s al dente — typically around 12 to 14 minutes.
While the pasta cooks, warm olive oil in a wide pan over medium heat. Cook the garlic and onion in the olive oil until they turn tender and release their aroma. Stir in the crushed tomatoes and chili flakes. Let the sauce simmer gently for 10 minutes, stirring now and then. Season with salt, pepper, and sprinkle in the fresh basil.
Drain the paccheri, reserving half a cup of pasta water. Toss the pasta gently into the sauce, adding a splash of the reserved water to create a silky coating. Stir until every tube is perfectly coated. Serve immediately with a generous sprinkle of parmesan.
For another delightful sauce idea, check out my street corn pasta salad it pairs wonderfully with paccheri too!
Creative Paccheri Pasta Recipes to Try Tonight
Paccheri with Creamy Tomato Sauce
One of the easiest ways to appreciate paccheri pasta is to pair it with a rich, creamy tomato sauce. After cooking your paccheri until perfectly al dente, prepare the sauce by blending sautéed garlic, onions, crushed tomatoes, and a splash of cream or a dairy-free alternative. Let it simmer until thick and velvety.
Toss the cooked pasta gently into the sauce, making sure each tube is filled with luscious flavor. Garnish with fresh basil and a sprinkle of grated cheese for a restaurant-style dinner right at home. This dish feels just as comforting as my Sacchetti Pasta, which is another go-to on busy nights.
Paccheri Stuffed with Ricotta and Spinach
For a recipe that impresses every time, stuff your paccheri pasta with a creamy ricotta and spinach filling. Mix fresh ricotta cheese with chopped, sautéed spinach, a pinch of nutmeg, and a little parmesan. Use a small spoon or piping bag to fill each paccheri tube.
Lay them snugly in a baking dish over a layer of marinara sauce, then top with extra sauce and a sprinkling of mozzarella. Bake at 375°F for about 25 minutes until bubbling and golden. It’s an elegant option for dinner parties or cozy family meals.
If you love baked pasta recipes, my Sacchetti Pasta is another crowd-pleaser that brings the same cheesy, hearty vibes.
Conclusion
Paccheri pasta is truly a gem in Italian cooking. It’s bold, satisfying, and endlessly versatile, ready to soak up your favorite flavors or cradle creamy fillings. With this guide and a few simple ingredients, you’re all set to bring the warmth of Italy to your own table, one delicious bite at a time.
Love quick, delicious recipes like our kielbasa pasta? Never miss a bite!
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Substitutions and FAQs About Paccheri Pasta
Best Substitutes and Storage Tips
If you run out of paccheri pasta, don’t worry. You can easily swap it with other large tube-shaped pastas like rigatoni or cannelloni. They capture sauces well and hold fillings nicely, too. Just remember, the texture might differ slightly, but the dish will still taste fantastic.
To store leftover paccheri, let it cool completely, then transfer it to an airtight container. Refrigerate for up to three days. To reheat, add a splash of water or broth to keep it from drying out. For more smart pasta storage ideas, check out my Leftover Pasta Tips for quick meal planning.
Answers to Common Paccheri Questions
What is the difference between paccheri and rigatoni?
Paccheri is much larger and wider than rigatoni. While rigatoni holds sauces well, paccheri’s big tubes are perfect for stuffing and can handle chunkier sauces, adding a heartier feel to any recipe.
How do you pronounce paccheri pasta?
Say it like this: PAH-kehr-ee. The “ch” sounds like a “k” — easy and authentic.
What is a good substitute for paccheri pasta?
Rigatoni or cannelloni are excellent substitutes. Both shapes have enough room to catch sauce and can be baked or stuffed. My Stuffed Shells Recipe offers another fun alternative if you enjoy filling pasta.
What does paccheri mean in Italian?
“Paccheri” comes from the Neapolitan word for a “slap” — a playful nod to the big, flat shape that makes a gentle sound when stirred in sauce.
