4 IDEE CON I PACCHERI TUTTE DA GUSTARE
Recipes in this Video
Paccheri alla Rianata is a traditional Italian dish that showcases the use of paccheri pasta, a large tubular pasta that holds sauces well. This dish is often enjoyed in Southern Italy, particularly in Campania.
Ingredients
- ●400g paccheri pasta
- ●2 tbsp olive oil
- ●1 onion, finely chopped
- ●2 garlic cloves, minced
- ●400g canned tomatoes, crushed
- ●1 tsp dried oregano
- ●1/2 tsp red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh basil leaves, for garnish
- ●Grated Parmesan cheese, for serving
Instructions
- 1Cook the paccheri pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- 4Stir in the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally.
- 5Add the cooked paccheri to the skillet with the sauce and toss to combine, ensuring the pasta is well coated.
- 6Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
- 7Remove from heat and garnish with fresh basil leaves.
- 8Serve hot, topped with grated Parmesan cheese.
Equipment
Originating from the southern regions of Italy, Pasta al Pomodoro is a quintessential dish that highlights the simplicity and freshness of Italian cuisine. Traditionally enjoyed in family gatherings, it embodies the Italian philosophy of using high-quality, seasonal ingredients. Today, it is celebrated worldwide and often adapted with various pasta shapes and additional ingredients like vegetables or proteins.
Ingredients
- ●pasta
- ●tomatoes
- ●garlic
- ●olive oil
- ●basil
- ●parmesan cheese
- ●salt
- ●black pepper
Instructions
- 1Boil water in a large pot and add salt until dissolved.
- 2Add pasta to boiling water and cook until al dente, stirring occasionally.
- 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
- 4Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- 5Add chopped tomatoes to the skillet and cook until softened, about 5-7 minutes.
- 6Season the tomato mixture with salt and black pepper to taste.
- 7Drain the pasta, reserving a cup of pasta water.
- 8Add the drained pasta to the skillet with the tomato sauce.
- 9Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
- 10Stir in fresh basil leaves just before serving.
- 11Serve with grated parmesan cheese on top.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast provides a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier while canola is more budget-friendly.
Techniques
Equipment
Also Known As
Paccheri alla Bagherese is a traditional dish from the Sicilian town of Bagheria, known for its rich flavors and hearty ingredients.
Ingredients
- ●400g paccheri pasta
- ●200g ground beef
- ●100g ground pork
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●400g canned tomatoes, crushed
- ●50g grated Parmesan cheese
- ●2 tbsp olive oil
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Fresh basil leaves for garnish
Instructions
- 1Cook the paccheri pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 3Add the ground beef and ground pork to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
- 4Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
- 5Once the sauce has thickened, add the cooked paccheri to the skillet. Toss gently to combine the pasta with the sauce.
- 6Remove from heat and stir in half of the grated Parmesan cheese.
- 7Serve the pasta in bowls, garnished with fresh basil leaves and the remaining Parmesan cheese on top.
Equipment
Pasta alla Norma hails from Catania, Sicily, and is named after the famous opera 'Norma' by Vincenzo Bellini. This dish celebrates the rich flavors of eggplant and tomatoes, often enjoyed during summer when both ingredients are in season. Its simplicity and reliance on fresh produce make it a beloved staple in Italian cuisine, with variations appearing worldwide as pasta lovers embrace its hearty, comforting nature.
Ingredients
- ●pasta
- ●eggplant
- ●tomato sauce
- ●ricotta salata
- ●olive oil
- ●garlic
- ●basil
- ●salt
- ●black pepper
Instructions
- 1Slice eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.
- 2Rinse eggplant and pat dry with paper towels.
- 3Heat olive oil in a skillet over medium heat until shimmering.
- 4Add eggplant slices to the skillet and sauté until golden brown, about 5-7 minutes.
- 5Remove eggplant from skillet and set aside.
- 6In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- 7Pour in the tomato sauce and bring to a simmer; cook for 10 minutes.
- 8Add the sautéed eggplant back into the sauce and stir to combine.
- 9Meanwhile, cook pasta in boiling salted water according to package instructions until al dente.
- 10Drain pasta and add it to the skillet with the sauce; toss to coat.
- 11Serve topped with crumbled ricotta salata and fresh basil.
Ingredient Alternatives
ricotta salata
Healthier: feta cheese
Cheaper: parmesan cheese
Feta provides a similar tangy flavor at a lower cost.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier while vegetable oil is more economical.
eggplant
Healthier: zucchini
Cheaper: bell peppers
Zucchini offers a similar texture and is often less expensive.
tomato sauce
Healthier: homemade tomato puree
Cheaper: canned tomatoes
Canned tomatoes can be more affordable and still flavorful.
Techniques
Equipment
Also Known As
Ingredients
- ●400g paccheri pasta
- ●300g scampi, cleaned
- ●4 tbsp olive oil
- ●3 cloves garlic, minced
- ●1/2 cup white wine
- ●1/2 tsp red pepper flakes
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Bring a large pot of salted water to a boil and cook the paccheri according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing until fragrant, about 1 minute.
- 4Add the cleaned scampi to the skillet and cook for 2-3 minutes until they turn pink and opaque.
- 5Pour in the white wine and let it simmer for about 2 minutes to reduce slightly.
- 6Season with salt and black pepper to taste.
- 7Add the cooked paccheri to the skillet, tossing gently to combine with the scampi and sauce.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve immediately, garnished with additional parsley if desired.
Equipment
Paccheri is a traditional pasta shape from Naples, often served with rich sauces. Fonduta is a creamy cheese sauce that adds a luxurious touch to the dish.
Ingredients
- ●400g paccheri pasta
- ●200g fontina cheese, grated
- ●100ml heavy cream
- ●50g parmesan cheese, grated
- ●2 tbsp unsalted butter
- ●1 clove garlic, minced
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Bring a large pot of salted water to a boil and cook the paccheri according to package instructions until al dente. Drain and set aside.
- 2In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3Reduce the heat to low and add the heavy cream to the saucepan, stirring to combine.
- 4Gradually add the fontina cheese and parmesan cheese to the cream, stirring continuously until the cheeses are melted and the sauce is smooth.
- 5Season the cheese sauce with salt and black pepper to taste.
- 6Add the cooked paccheri to the cheese sauce, tossing gently to coat the pasta evenly.
- 7Remove from heat and let it sit for a minute to thicken slightly.
- 8Serve the paccheri hot, garnished with chopped fresh parsley.
Equipment
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