Paccheri is one of those shapes I wasn’t aware of until I stumbled across it in the Rustichella catalog. Paccheri is a super variant of rigatoni (without the ridges) and best prepared with chunky sauces (such as a ragu with rabbit, for example).
However, I cooked up a batch of Paccheri and simply added very good extra virgin olive oil, freshly grated Parmigiano Reggiano or Grana Padano, and lots of coursley ground black pepper for my Scordo Pasta Challenge this past Thursday. If I had fresh ricotta (recipe to come!) in the house then I would have included a bit of it as well.
I enjoyed the dish with a glass of Aglianico from Campania or Basilicata. Now go and enjoy the weather if you live on the East Coast!
