Paccheri pasta, with its generous tubes perfect for cradling sauces, is a versatile star in the kitchen ready to transform your meals from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner, celebrating a special occasion, or craving some hearty comfort food, we’ve got 17 mouthwatering recipes that promise to delight. Dive into our roundup and discover your next favorite dish!
Creamy Mushroom Paccheri Pasta
Yield to the allure of a dish that marries the earthy depth of mushrooms with the luxurious creaminess of a perfectly crafted sauce, all hugged by the bold curves of paccheri pasta. This Creamy Mushroom Paccheri Pasta is a testament to the beauty of simplicity, where each ingredient plays a pivotal role in creating a harmonious blend of flavors and textures.
Ingredients
- Paccheri pasta – 12 oz
- Cremini mushrooms – 8 oz, sliced
- Heavy cream – 1 cup
- Garlic – 2 cloves, minced
- Parmesan cheese – ½ cup, grated
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook according to package instructions until al dente, about 12 minutes. Tip: Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and sauté until golden brown, about 5 minutes. Tip: Avoid overcrowding the pan to ensure the mushrooms brown properly.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Let the sauce reduce slightly, about 3 minutes.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper.
- Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated with the sauce. Tip: The pasta water helps to thicken the sauce and bind it to the pasta.
Combining the creamy sauce with the al dente paccheri creates a dish that’s both comforting and sophisticated. The mushrooms add a meaty texture, while the Parmesan lends a salty sharpness that elevates the entire dish. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.
Spicy Arrabbiata Paccheri Pasta
Flavorful and fiery, this Spicy Arrabbiata Paccheri Pasta is a testament to the beauty of simplicity in Italian cooking, where a handful of quality ingredients come together to create a dish that’s both bold and comforting.
Ingredients
- Paccheri pasta – 1 lb
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Crushed red pepper flakes – 1 tsp
- San Marzano tomatoes – 28 oz can, crushed
- Salt – 1 tsp
- Fresh basil – ¼ cup, chopped
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook according to package instructions until al dente, about 12 minutes. Tip: Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Pour in the crushed San Marzano tomatoes and season with salt. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened. Tip: For a smoother sauce, blend half of it before returning it to the skillet.
- Drain the pasta and add it directly to the skillet with the arrabbiata sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Stir in the chopped basil and serve immediately.
Lusciously coated in a vibrant, spicy tomato sauce, the paccheri pasta offers a delightful chew that’s perfectly balanced by the heat and acidity of the arrabbiata. For an extra touch of elegance, garnish with a drizzle of olive oil and a few whole basil leaves.
Paccheri Pasta with Sausage and Peppers
Brimming with rustic charm and vibrant flavors, this Paccheri Pasta with Sausage and Peppers is a hearty dish that marries the robustness of Italian sausage with the sweetness of bell peppers, all hugged by the large, tube-like paccheri pasta. Perfect for a cozy dinner, it’s a celebration of simple ingredients coming together to create something truly spectacular.
Ingredients
- Paccheri pasta – 1 lb
- Italian sausage – 1 lb, casings removed
- Bell peppers – 2, sliced
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Salt – 1 tsp
- Black pepper – ½ tsp
- Parmesan cheese – ½ cup, grated
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook according to package instructions until al dente, about 12 minutes. Tip: Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For extra flavor, let the sausage get a slight crisp on the edges.
- Add the sliced bell peppers and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the peppers are soft and the garlic is fragrant, about 5 minutes. Season with salt and black pepper.
- Drain the pasta and add it to the skillet with the sausage and peppers. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Remove from heat and stir in half of the grated Parmesan cheese. Serve immediately, garnished with the remaining Parmesan.
Rich in texture and flavor, the paccheri pasta offers a satisfying chew, while the sausage and peppers provide a delightful contrast of savory and sweet. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of fresh basil leaves.
Garlic Butter Shrimp Paccheri Pasta
This dish marries the robust flavors of garlic butter shrimp with the satisfying chew of paccheri pasta, creating a meal that’s both luxurious and comforting. The simplicity of the ingredients allows each component to shine, making it a perfect weeknight dinner that feels anything but ordinary.
Ingredients
- Paccheri pasta – 12 oz
- Shrimp – 1 lb, peeled and deveined
- Butter – 4 tbsp
- Garlic – 4 cloves, minced
- Salt – 1 tsp
- Black pepper – ½ tsp
- Parsley – 2 tbsp, chopped
- Lemon juice – 1 tbsp
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat butter in a large skillet over medium heat until melted and slightly bubbling, about 2 minutes.
- Add minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and black pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque.
- Reduce the heat to low and stir in the lemon juice and half of the chopped parsley. Tip: The acidity of the lemon juice brightens the dish, balancing the richness of the butter.
- Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated in the garlic butter sauce. Tip: The pasta water helps to emulsify the sauce, giving it a silky texture.
- Garnish with the remaining parsley before serving.
Every bite of this Garlic Butter Shrimp Paccheri Pasta offers a harmonious blend of flavors, with the tender shrimp and al dente pasta enveloped in a rich, garlicky sauce. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the delectable sauce.
Paccheri Pasta Carbonara
Mastering the art of Italian cuisine begins with understanding its simplicity and depth, as exemplified by the classic Paccheri Pasta Carbonara. This dish, with its creamy sauce and hearty pasta, offers a comforting yet sophisticated flavor profile that’s perfect for any occasion.
Ingredients
- Paccheri pasta – 1 lb
- Guanciale – 4 oz, diced
- Eggs – 3 large
- Pecorino Romano cheese – 1 cup, grated
- Black pepper – 1 tsp, freshly ground
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook according to package instructions until al dente, about 12 minutes.
- While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until crispy, about 5 minutes. Tip: Render the fat slowly to ensure the guanciale becomes perfectly crisp without burning.
- In a medium bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until smooth. Tip: Temper the eggs by slowly adding a small amount of the hot pasta water to prevent scrambling.
- Drain the pasta, reserving 1 cup of the pasta water. Immediately add the hot pasta to the skillet with the guanciale, tossing to combine.
- Remove the skillet from heat and quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce. Tip: The residual heat from the pasta will cook the eggs safely, creating a silky sauce.
- Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.
Offering a luxurious texture and a rich, savory flavor, this Paccheri Pasta Carbonara is best enjoyed straight from the skillet. For an extra touch of elegance, serve with a sprinkle of truffle zest or alongside a crisp, green salad.
Vegetable Primavera Paccheri Pasta
Glistening with the vibrant hues of fresh vegetables, this Vegetable Primavera Paccheri Pasta is a celebration of spring’s bounty, offering a delightful harmony of textures and flavors that dance elegantly on the palate.
Ingredients
- Paccheri pasta – 1 lb
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Broccoli florets – 2 cups
- Red bell pepper – 1, sliced
- Zucchini – 1, sliced
- Cherry tomatoes – 1 cup, halved
- Salt – 1 tsp
- Black pepper – ½ tsp
- Parmesan cheese – ½ cup, grated
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook for 11 minutes, or until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, until fragrant but not browned.
- Add broccoli florets, red bell pepper, and zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
- Stir in cherry tomatoes and cook for an additional 2 minutes, until they begin to soften.
- Add the cooked pasta to the skillet along with the reserved pasta water. Toss to combine, cooking for 1 minute to allow the flavors to meld.
- Season with salt and black pepper, then sprinkle with grated Parmesan cheese. Toss once more and remove from heat.
Best enjoyed immediately, this dish boasts a perfect al dente bite from the paccheri, complemented by the crisp-tender vegetables and a light, savory sauce. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of fresh basil leaves.
Paccheri Pasta with Tomato Basil Sauce
Perfectly al dente paccheri pasta, with its generous tubes ready to cradle the vibrant tomato basil sauce, offers a dish that’s as visually stunning as it is delicious. This recipe marries simplicity with sophistication, creating a meal that feels both comforting and refined.
Ingredients
- Paccheri pasta – 1 lb
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- San Marzano tomatoes – 28 oz can, crushed
- Fresh basil – ½ cup, chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook for 10-12 minutes, stirring occasionally, until al dente. Tip: Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Add the crushed San Marzano tomatoes to the skillet. Season with salt and black pepper. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
- Stir in the chopped basil and cook for another 2 minutes to infuse the sauce with flavor. Tip: Adding basil at the end preserves its bright color and fresh taste.
- Drain the pasta and add it to the skillet with the tomato basil sauce. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Serve immediately, garnished with additional fresh basil leaves if desired.
Delightfully hearty, the paccheri pasta’s thick walls and hollow center make each bite a perfect balance of tender pasta and rich, herbaceous sauce. For an extra touch of elegance, drizzle with a high-quality olive oil and sprinkle with freshly grated Parmesan cheese just before serving.
Seafood Medley Paccheri Pasta
Brimming with the ocean’s bounty, this Seafood Medley Paccheri Pasta marries the delicate flavors of the sea with the robust texture of paccheri, creating a dish that’s as visually stunning as it is delicious.
Ingredients
- Paccheri pasta – 1 lb
- Mixed seafood (shrimp, scallops, mussels) – 1.5 lbs
- Garlic – 3 cloves, minced
- Olive oil – 3 tbsp
- White wine – 1/2 cup
- Cherry tomatoes – 1 cup, halved
- Fresh parsley – 1/4 cup, chopped
- Salt – 1 tsp
- Black pepper – 1/2 tsp
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook for 10-12 minutes, or until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
- Increase the heat to medium-high and add the mixed seafood to the skillet. Cook for 2-3 minutes, stirring occasionally, until the seafood is just opaque.
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate. Tip: The wine should reduce slightly, enhancing the sauce’s flavor.
- Add the cherry tomatoes to the skillet and cook for another 2 minutes, until they begin to soften.
- Drain the pasta and add it to the skillet, tossing gently to combine with the seafood and tomatoes. If needed, add the reserved pasta water a little at a time to loosen the sauce.
- Season with salt and black pepper, then sprinkle with fresh parsley before serving. Tip: For an extra touch of elegance, garnish with a drizzle of olive oil and a few whole parsley leaves.
Yielded by this method, the pasta boasts a perfect al dente bite, enveloped in a light, wine-infused sauce that highlights the seafood’s natural sweetness. Serve it in a large, shallow bowl to showcase the vibrant colors and varied textures of the dish.
Paccheri Pasta with Pesto and Cherry Tomatoes
Elegantly simple yet bursting with flavor, this Paccheri Pasta with Pesto and Cherry Tomatoes combines the hearty texture of paccheri with the vibrant freshness of homemade pesto and the sweet pop of cherry tomatoes, creating a dish that’s as visually appealing as it is delicious.
Ingredients
- Paccheri pasta – 1 lb
- Basil leaves – 2 cups
- Parmesan cheese – ½ cup, grated
- Pine nuts – ¼ cup
- Garlic – 2 cloves
- Olive oil – ½ cup
- Cherry tomatoes – 1 cup, halved
- Salt – 1 tsp
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook for 12 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, combine basil leaves, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: Scrape down the sides as needed to ensure even blending.
- Drain the pasta, reserving ½ cup of the pasta water. Return the pasta to the pot.
- Add the pesto and cherry tomatoes to the pasta, tossing gently to combine. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce. Tip: The residual heat will slightly soften the tomatoes, enhancing their sweetness.
- Season with salt to taste and serve immediately.
Generously portioned, this dish offers a delightful contrast between the al dente pasta and the creamy pesto, with the cherry tomatoes adding a juicy burst. For an extra touch of elegance, garnish with additional basil leaves and a sprinkle of Parmesan cheese.
Cheesy Baked Paccheri Pasta
Yearning for a dish that combines comfort with sophistication? This Cheesy Baked Paccheri Pasta is a luxurious twist on a classic, featuring tender tubes of paccheri enveloped in a rich, creamy sauce, all topped with a golden, bubbly cheese crust.
Ingredients
- Paccheri pasta – 1 lb
- Heavy cream – 2 cups
- Grated Parmesan cheese – 1 cup
- Shredded mozzarella cheese – 2 cups
- Unsalted butter – 2 tbsp
- Garlic – 2 cloves, minced
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bring a large pot of salted water to a boil and cook the paccheri pasta according to package instructions until al dente, about 12 minutes. Tip: Reserve ½ cup of pasta water before draining for adjusting sauce consistency later.
- In a large skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
- Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it reduce slightly, about 3 minutes.
- Stir in the Parmesan cheese until fully melted and the sauce is smooth. Tip: For an extra smooth sauce, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
- Add the drained paccheri to the skillet, tossing gently to coat each piece evenly with the sauce. Season with salt and black pepper.
- Transfer the pasta mixture to a baking dish and sprinkle the shredded mozzarella cheese evenly on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For a more pronounced crust, broil for the last 2 minutes of baking.
This Cheesy Baked Paccheri Pasta emerges from the oven with a delightful contrast of textures—creamy, tender pasta beneath a crisp, cheesy topping. Serve it straight from the dish for a rustic presentation, or garnish with fresh basil leaves for a pop of color and freshness.
Paccheri Pasta with Roasted Red Pepper Sauce
Gracefully bridging the gap between rustic Italian tradition and modern culinary elegance, this Paccheri Pasta with Roasted Red Pepper Sauce is a vibrant celebration of simplicity and flavor. Its bold hues and rich textures invite a sensory journey that’s as visually stunning as it is delicious.
Ingredients
- Paccheri pasta – 1 lb
- Red bell peppers – 2 large
- Garlic – 2 cloves
- Olive oil – 2 tbsp
- Heavy cream – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F. Place the whole red bell peppers on a baking sheet and roast for 30 minutes, turning once halfway, until the skins are charred and blistered.
- Remove the peppers from the oven and immediately place them in a bowl covered with plastic wrap. Let steam for 10 minutes to loosen the skins.
- Peel the skins off the peppers, remove the seeds, and roughly chop the flesh.
- In a blender, combine the roasted peppers, garlic, olive oil, heavy cream, salt, and black pepper. Blend until smooth.
- Bring a large pot of salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente, about 12 minutes.
- Drain the pasta, reserving ½ cup of the pasta water. Return the pasta to the pot.
- Add the roasted red pepper sauce to the pasta, tossing to combine. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
Captivating in its creamy texture and smoky sweetness, this dish pairs beautifully with a sprinkle of fresh basil or a side of crusty bread to soak up every last drop of sauce. For an extra touch of luxury, top with shaved Parmesan or toasted pine nuts.
Paccheri Pasta Alfredo
Ravishing in its simplicity, Paccheri Pasta Alfredo marries the robust texture of paccheri with the creamy decadence of Alfredo sauce, creating a dish that’s both comforting and sophisticated.
Ingredients
- Paccheri pasta – 1 lb
- Heavy cream – 2 cups
- Unsalted butter – ½ cup
- Parmesan cheese – 1 cup, grated
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the paccheri pasta to the boiling water and cook for 12 minutes, or until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, melt the unsalted butter in a large skillet over medium heat.
- Pour the heavy cream into the skillet with the melted butter, stirring constantly to combine.
- Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and black pepper, adjusting to taste if necessary.
- Drain the cooked pasta, reserving ½ cup of the pasta water.
- Add the drained pasta to the skillet with the Alfredo sauce, tossing gently to coat the pasta evenly.
- If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Serve immediately, garnished with additional Parmesan cheese and black pepper if desired.
Lusciously creamy with a velvety texture, this Paccheri Pasta Alfredo is a testament to the beauty of simple ingredients coming together in perfect harmony. For an extra touch of elegance, serve with a sprinkle of fresh parsley or a side of crusty bread to soak up the sauce.
Paccheri Pasta with Meatballs
Amidst the bustling culinary scene, few dishes offer the comforting embrace of Paccheri Pasta with Meatballs, a hearty Italian classic that marries robust flavors with elegant simplicity.
Ingredients
- Paccheri pasta – 1 lb
- Ground beef – 1 lb
- Breadcrumbs – ½ cup
- Egg – 1
- Garlic – 2 cloves, minced
- Parmesan cheese – ½ cup, grated
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
- Tomato sauce – 2 cups
- Fresh basil – ¼ cup, chopped
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated Parmesan, salt, and black pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs, placing them on a baking sheet lined with parchment paper.
- Bake meatballs for 20 minutes, or until golden brown and cooked through.
- While meatballs bake, bring a large pot of salted water to a boil. Add paccheri pasta and cook for 10-12 minutes, until al dente. Drain.
- In a large skillet, heat olive oil over medium heat. Add tomato sauce and simmer for 5 minutes.
- Add baked meatballs to the skillet, gently stirring to coat with sauce. Simmer for an additional 5 minutes.
- Combine cooked pasta with the meatball sauce, tossing gently to ensure even coating.
- Garnish with fresh basil before serving.
Perfectly al dente paccheri cradles the succulent meatballs, each bite bursting with the richness of tomato sauce and the freshness of basil. Serve this dish with a sprinkle of extra Parmesan for an added layer of umami.
Paccheri Pasta with Spinach and Ricotta
Unveiling a dish that marries the rustic charm of Italian cuisine with the creamy indulgence of ricotta, this Paccheri Pasta with Spinach and Ricotta is a testament to simplicity and elegance. Perfect for a cozy dinner or a sophisticated gathering, its vibrant flavors and textures promise to delight.
Ingredients
- Paccheri pasta – 1 lb
- Fresh spinach – 2 cups
- Ricotta cheese – 1 cup
- Garlic – 2 cloves
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook according to package instructions until al dente, about 12 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the fresh spinach to the skillet, stirring occasionally until wilted, about 3 minutes. Tip: For a smoother texture, chop the spinach before adding it to the skillet.
- Drain the pasta, reserving ½ cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce.
- Return the pasta to the pot. Add the sautéed spinach, ricotta cheese, and reserved pasta water. Stir gently to combine, ensuring the ricotta is evenly distributed.
- Season with salt and black pepper to taste. Tip: For an extra layer of flavor, add a pinch of nutmeg to the ricotta mixture.
- Serve immediately, garnished with a drizzle of olive oil or a sprinkle of grated Parmesan cheese if desired.
Gloriously creamy with a hint of garlicky warmth, this dish offers a delightful contrast between the tender pasta and the vibrant spinach. For an added touch, serve it in a shallow bowl to showcase its beautiful green hues, or pair with a crisp white wine to elevate the dining experience.
Paccheri Pasta with Lemon Garlic Sauce
Kickstarting your culinary journey with a dish that marries simplicity with sophistication, Paccheri Pasta with Lemon Garlic Sauce is a testament to the beauty of Italian cuisine. Its vibrant flavors and creamy texture promise to transport your senses straight to the Amalfi Coast.
Ingredients
- Paccheri pasta – 1 lb
- Garlic – 3 cloves, minced
- Heavy cream – 1 cup
- Lemon zest – from 1 lemon
- Lemon juice – 2 tbsp
- Butter – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Parmesan cheese – ½ cup, grated
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook according to package instructions until al dente, about 12 minutes.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Let the sauce simmer gently for 5 minutes to thicken slightly.
- Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.
- Tip: For an extra burst of flavor, add a pinch of red pepper flakes with the garlic. Tip: Always zest your lemon before juicing it for easier handling. Tip: Freshly grated Parmesan melts more smoothly into the sauce than pre-grated varieties.
Yielding a dish that’s both luxuriously creamy and brightly citrusy, this Paccheri Pasta with Lemon Garlic Sauce is perfect for a summer dinner party. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.
Paccheri Pasta with Broccoli and Anchovies
Savory and sophisticated, this Paccheri Pasta with Broccoli and Anchovies marries the robustness of the sea with the earthy freshness of garden greens, creating a dish that’s as visually stunning as it is delectably satisfying.
Ingredients
- Paccheri pasta – 12 oz
- Broccoli florets – 2 cups
- Anchovies in oil – 4 fillets
- Garlic – 2 cloves, minced
- Olive oil – 2 tbsp
- Red pepper flakes – ½ tsp
- Salt – 1 tsp
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook according to package instructions until al dente, about 12 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Add anchovies to the skillet, breaking them apart with a spoon until they dissolve into the oil, about 2 minutes.
- Add broccoli florets to the skillet, stirring to coat in the anchovy-garlic oil. Cover and cook until broccoli is tender but still vibrant, about 5 minutes.
- Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the skillet with the broccoli, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Season with salt to taste, toss once more, and remove from heat.
Generously portioned, this dish boasts a delightful contrast between the tender, oversized paccheri and the crisp-tender broccoli, all enveloped in a savory, umami-rich sauce. For an extra touch of elegance, garnish with a sprinkle of freshly grated Parmesan or a drizzle of high-quality olive oil before serving.
Paccheri Pasta with Sun-Dried Tomatoes and Olives
Just as the summer sun reaches its zenith, our Paccheri Pasta with Sun-Dried Tomatoes and Olives emerges as a celebration of Mediterranean flavors, offering a harmonious blend of tangy, savory, and subtly sweet notes that dance on the palate.
Ingredients
- Paccheri pasta – 1 lb
- Sun-dried tomatoes – 1 cup, chopped
- Kalamata olives – ½ cup, pitted and halved
- Garlic – 3 cloves, minced
- Extra virgin olive oil – ¼ cup
- Fresh basil – ¼ cup, thinly sliced
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the paccheri pasta and cook for 10-12 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
- Add the chopped sun-dried tomatoes and halved Kalamata olives to the skillet. Cook for 3-4 minutes, stirring occasionally, to warm through and blend the flavors.
- Drain the pasta, reserving ½ cup of the pasta water. Tip: The starchy water helps to create a silky sauce.
- Add the drained pasta to the skillet with the tomato and olive mixture. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Season with salt and black pepper, then sprinkle with fresh basil. Tip: Adding basil at the end preserves its vibrant color and flavor.
- Toss once more and serve immediately.
Captivating in its simplicity, this dish boasts a delightful contrast of textures—from the tender bite of the paccheri to the chewy sun-dried tomatoes and briny olives. For an extra touch of elegance, garnish with a drizzle of olive oil and a few whole basil leaves before serving.
Conclusion
Lovingly curated, this roundup of 17 paccheri pasta recipes offers something for every taste and occasion. Whether you’re craving something hearty, light, or irresistibly cheesy, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop us a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!
