Feeling adventurous in the kitchen? Paccheri, those delightfully large pasta tubes, are your new canvas for flavor. Whether you’re craving a quick weeknight dinner, a show-stopping seasonal dish, or the ultimate comfort food, we’ve gathered 20 delicious recipes to inspire your next meal. Dive in and discover how versatile this pasta can be—your perfect paccheri dish is waiting!
Paccheri with Creamy Truffle Sauce
Falling into a quiet kitchen afternoon, I find myself craving something both comforting and quietly luxurious—a dish that feels like a warm embrace after a long day. Paccheri with creamy truffle sauce is just that, a simple yet elegant pasta where each wide tube cradles a velvety, earthy sauce that whispers of forest floors and cozy evenings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of dried paccheri pasta
– 2 tablespoons of olive oil
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– 1/4 cup of grated Parmesan cheese
– 1 tablespoon of truffle oil
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the paccheri pasta to the boiling water and cook according to the package instructions, about 10-12 minutes, until al dente (tip: taste a piece at 10 minutes to check for doneness—it should be tender but still have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add the chopped onion to the skillet and sauté for 5 minutes, stirring occasionally, until it becomes soft and translucent.
5. Stir in the minced garlic and cook for 1 more minute, just until fragrant to avoid burning (tip: garlic burns quickly, so keep the heat moderate).
6. Pour the heavy cream into the skillet, reduce the heat to low, and let it simmer gently for 3 minutes, stirring occasionally, until it thickens slightly.
7. Remove the skillet from the heat and stir in the grated Parmesan cheese until fully melted and smooth.
8. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet with the sauce.
9. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce to a creamy consistency (tip: the starchy water helps the sauce cling beautifully to the pasta).
10. Drizzle the truffle oil over the pasta, season with salt and black pepper, and toss once more to combine evenly.
11. Garnish with the chopped parsley before serving.
Buttery and rich, this dish delights with its silky sauce that coats each paccheri tube, offering a deep, earthy truffle flavor balanced by the sharpness of Parmesan. Serve it immediately in warm bowls, perhaps with a side of crusty bread to soak up every last drop, and let it transform an ordinary night into something softly memorable.
Cheesy Paccheri Bake with Spinach
Perhaps there’s something quietly comforting about a warm, bubbling dish emerging from the oven on a chilly evening—a simple pleasure that feels like a gentle exhale after a long day. This cheesy paccheri bake, with its ribbons of spinach and creamy pockets of cheese, is exactly that kind of meal: unassuming, nourishing, and deeply satisfying to both make and share.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A 16-ounce box of paccheri pasta
– A couple of tablespoons of olive oil
– A medium yellow onion, finely chopped
– Three cloves of garlic, minced
– A 10-ounce bag of fresh spinach
– A 28-ounce can of crushed tomatoes
– A splash of heavy cream, about ¼ cup
– A generous cup of shredded mozzarella cheese
– A half cup of grated Parmesan cheese
– A teaspoon of dried oregano
– A pinch of red pepper flakes (optional, for a little warmth)
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the paccheri according to package directions until al dente, about 10-12 minutes, then drain and set aside. (Tip: Reserve a cup of the pasta water before draining—it can help loosen the sauce later if needed.)
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the fresh spinach in handfuls, letting it wilt down for 2-3 minutes until all the leaves are tender and bright green.
7. Pour in the crushed tomatoes, heavy cream, oregano, red pepper flakes (if using), and season with salt and pepper.
8. Let the sauce simmer gently for 10 minutes, stirring occasionally, to allow the flavors to meld. (Tip: Taste the sauce here and adjust seasoning—it should be well-balanced before baking.)
9. In a large mixing bowl, combine the drained paccheri with the tomato-spinach sauce, tossing gently to coat every piece.
10. Transfer half of the pasta mixture to the prepared baking dish, spreading it evenly.
11. Sprinkle half of the mozzarella and half of the Parmesan over this layer.
12. Add the remaining pasta mixture on top, then finish with the rest of the cheeses.
13. Cover the dish loosely with aluminum foil and bake for 20 minutes.
14. Remove the foil and bake uncovered for another 10-15 minutes, until the cheese is golden and bubbly. (Tip: Let it rest for 5 minutes after baking—this helps the layers set for cleaner slices.)
15. Serve warm, straight from the dish.
Delightfully, each bite offers a tender chew from the pasta, a creamy tang from the cheeses, and a fresh pop from the spinach, all wrapped in a rich tomato embrace. For a cozy twist, try scooping it into shallow bowls with a side of crusty bread to soak up every last bit of sauce, or top individual servings with a sprinkle of fresh basil for a bright finish.
Paccheri with Lobster and Saffron Cream
Nostalgia has a way of wrapping itself around certain dishes, and for me, it’s this one—a quiet evening, the gentle hum of the stove, and the promise of something truly special. Paccheri with lobster and saffron cream feels less like a recipe and more like a slow, deliberate act of care, where each step unfolds with intention. It’s the kind of meal that asks you to pause, to savor the process as much as the plate.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of fresh lobster tails, shells on
– 12 ounces of paccheri pasta
– 1 large shallot, finely minced
– 2 cloves of garlic, minced
– A generous pinch of saffron threads (about 1/4 teaspoon)
– 1 cup of heavy cream
– A splash of dry white wine (about 1/4 cup)
– 2 tablespoons of unsalted butter
– A couple of tablespoons of olive oil
– Salt for seasoning
– Fresh parsley, chopped, for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea.
2. While the water heats, use kitchen shears to carefully cut through the top shell of each lobster tail lengthwise and remove the meat in one piece; set the meat aside and reserve the shells.
3. In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 2 minutes.
4. Add the lobster shells to the skillet and sauté for 5 minutes, pressing down occasionally to release their flavorful oils—this builds a rich base for the sauce.
5. Remove and discard the shells, then add 2 tablespoons of butter to the same skillet and let it melt completely.
6. Stir in the minced shallot and garlic, cooking for 3–4 minutes until softened and fragrant, but not browned.
7. Pour in 1/4 cup of dry white wine, scraping up any browned bits from the pan, and let it simmer until reduced by half, about 2 minutes.
8. Crumble the saffron threads into 1 cup of heavy cream in a small bowl, letting it steep for a minute to bloom its color and aroma—this little wait makes all the difference.
9. Add the saffron-infused cream to the skillet, reduce the heat to low, and let it simmer gently for 8–10 minutes until slightly thickened, stirring occasionally.
10. Meanwhile, add the paccheri pasta to the boiling water and cook according to package directions until al dente, usually 10–12 minutes, then drain, reserving 1/2 cup of the pasta water.
11. While the pasta cooks, slice the lobster meat into 1-inch chunks and season lightly with salt.
12. Gently nestle the lobster pieces into the saffron cream sauce, cooking for 3–4 minutes just until opaque and tender—overcooking can make it rubbery, so keep a watchful eye.
13. Toss the drained pasta into the skillet with the sauce, adding a splash of the reserved pasta water if needed to loosen it, and stir to coat everything evenly.
14. Divide among warm bowls, garnish with chopped fresh parsley, and serve immediately.
O, the first bite—silky strands of pasta cradling tender lobster, all swathed in a golden cream that whispers of saffron’s earthy warmth. It’s luxuriously rich yet surprisingly light, with the paccheri’s wide tubes catching every drop of sauce. For a playful twist, try serving it in shallow bowls with a side of crusty bread to mop up the last bits, or top it with a sprinkle of toasted breadcrumbs for a subtle crunch.
Spicy Italian Paccheri with Arrabbiata Sauce
Perhaps it’s the quiet hum of a late afternoon that makes me crave something bold yet comforting—a dish that feels like a warm, spirited embrace. Spicy Italian paccheri with arrabbiata sauce is just that, with its wide tubes cradling a vibrant, garlicky tomato sauce kissed with heat. It’s simple, honest food that turns an ordinary evening into something gently memorable.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of dried paccheri pasta
– A 28-ounce can of whole peeled tomatoes
– A couple of tablespoons of olive oil
– Four cloves of garlic, thinly sliced
– A teaspoon of crushed red pepper flakes
– A splash of dry white wine
– A small handful of fresh basil leaves
– A sprinkle of salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the paccheri pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
4. Add the sliced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned—this prevents bitterness.
5. Stir in the crushed red pepper flakes and cook for 30 seconds to toast them lightly, which deepens their flavor.
6. Pour in the splash of white wine and let it bubble for 1 minute to cook off the alcohol.
7. Add the whole peeled tomatoes with their juices, crushing them gently with your hands or a spoon as they go into the skillet.
8. Simmer the sauce uncovered over medium-low heat for 15 minutes, stirring occasionally, until it thickens slightly.
9. Drain the cooked pasta, reserving a half-cup of the starchy pasta water.
10. Toss the drained paccheri directly into the skillet with the arrabbiata sauce.
11. Add a few tablespoons of the reserved pasta water to help the sauce cling to the pasta, stirring to coat everything evenly.
12. Tear the fresh basil leaves by hand and stir them into the pasta just before serving for a bright, herbal note.
13. Serve immediately in warm bowls.
Oh, the joy of that first forkful—the tender yet firm pasta holds the sauce so well, each bite bursting with the tangy sweetness of tomatoes, the gentle warmth of pepper flakes, and the fresh pop of basil. Try topping it with a drizzle of good olive oil or a sprinkle of pecorino cheese for an extra layer of richness, or simply savor it as is, letting its rustic charm shine.
Paccheri alla Norma with Ricotta and Eggplant
Under the soft glow of the kitchen light, there’s a quiet comfort in preparing a dish that feels like a warm embrace, a classic reimagined with gentle layers of flavor. This version of Paccheri alla Norma brings together creamy ricotta and tender eggplant in a slow-simmered tomato sauce, creating a meal that’s both hearty and soothingly simple to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of medium eggplants, sliced into half-inch rounds
– A generous glug of olive oil, about 1/4 cup
– A pinch of salt for seasoning
– One 28-ounce can of crushed tomatoes
– A couple of cloves of garlic, minced
– A small handful of fresh basil leaves, torn
– A pound of paccheri pasta
– A cup of whole milk ricotta cheese
– A sprinkle of grated Parmesan for serving
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the sheet, drizzle with half of the olive oil, and sprinkle with salt.
3. Roast the eggplant for 25 minutes until golden and tender, flipping halfway through for even cooking—this helps draw out moisture and prevents sogginess.
4. While the eggplant roasts, heat the remaining olive oil in a large pot over medium heat.
5. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
6. Pour in the crushed tomatoes, stir to combine, and let the sauce simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
7. As the sauce simmers, bring a large pot of salted water to a boil and cook the paccheri according to package directions until al dente, about 10-12 minutes.
8. Once the eggplant is done, gently fold it into the tomato sauce along with the torn basil leaves, letting it warm through for 5 minutes.
9. Drain the pasta, reserving a half-cup of the starchy cooking water to adjust sauce consistency if needed.
10. Toss the cooked paccheri with the sauce in the pot until well coated.
11. Serve the pasta in bowls, topping each with a dollop of ricotta and a sprinkle of Parmesan.
Layered with creamy ricotta and smoky roasted eggplant, this dish offers a velvety texture that clings to every bite of pasta, with the basil adding a fresh, aromatic lift. For a creative twist, try serving it family-style in a large bowl, letting everyone scoop their own portion while it’s still warm, or pair it with a crisp green salad to balance the richness.
Lemon and Basil Paccheri Salad
Wandering through the kitchen on a quiet afternoon, I found myself craving something bright and fresh—a dish that would capture the last whispers of summer in a bowl. This lemon and basil paccheri salad came together like a gentle sigh, with each ingredient adding its own soft note to the melody.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces of paccheri pasta
– A couple of lemons, for zest and juice
– A generous handful of fresh basil leaves
– A splash of extra virgin olive oil
– A pinch of sea salt
– A sprinkle of freshly cracked black pepper
– A small handful of pine nuts
– A cup of cherry tomatoes, halved
– A couple of cloves of garlic, minced
Instructions
1. Fill a large pot with water, add a pinch of sea salt, and bring it to a rolling boil over high heat.
2. Add the 8 ounces of paccheri pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, zest one lemon and juice both lemons into a small bowl, aiming for about ¼ cup of juice.
4. In a dry skillet over medium heat, toast the small handful of pine nuts for 2–3 minutes, shaking the pan often, until they turn golden brown and fragrant, then set aside to cool.
5. Halve the cup of cherry tomatoes and mince the couple of cloves of garlic.
6. Once the pasta is done, drain it in a colander and rinse briefly under cool water to stop the cooking and cool it down.
7. In a large mixing bowl, combine the drained pasta, halved cherry tomatoes, minced garlic, lemon zest, and lemon juice.
8. Drizzle a splash of extra virgin olive oil over the mixture and toss gently to coat everything evenly.
9. Tear the generous handful of fresh basil leaves into small pieces and add them to the bowl along with the toasted pine nuts.
10. Season with a pinch of sea salt and a sprinkle of freshly cracked black pepper, then toss again until well combined.
11. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld together.
Buttery pine nuts and juicy tomatoes nestle into the tender folds of pasta, while the lemon adds a zesty sparkle that dances with the earthy basil. Serve it chilled on a warm day or as a bright side to grilled chicken, letting each bite feel like a quiet moment of sunshine.
Baked Paccheri with Sausage and Peppers
Perhaps there’s something quietly comforting about a dish that fills the kitchen with warmth long before it reaches the table. Paccheri, those wide pasta tubes, seem to cradle every bit of flavor, making this more than just a meal—it’s a slow, savory embrace on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- A pound of sweet Italian sausage, casings removed
- A couple of bell peppers, one red and one yellow, sliced into thin strips
- One large yellow onion, thinly sliced
- A few cloves of garlic, minced
- A 28-ounce can of crushed tomatoes
- A splash of dry red wine, about a quarter cup
- A tablespoon of olive oil
- Eight ounces of paccheri pasta
- A cup of shredded mozzarella cheese
- A half cup of grated Parmesan cheese
- A teaspoon of dried oregano
- A pinch of red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F.
- Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
- Add the sausage, breaking it up with a spoon, and cook for 5-7 minutes until it’s no longer pink. Tip: Don’t overcrowd the pan to ensure the sausage browns nicely instead of steaming.
- Add the sliced onions and bell peppers to the skillet, cooking for 8-10 minutes until they soften and start to caramelize at the edges.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes to reduce slightly.
- Add the crushed tomatoes, dried oregano, red pepper flakes (if using), and a generous pinch of salt and black pepper.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
- While the sauce simmers, cook the paccheri in a large pot of salted boiling water for 2 minutes less than the package directions indicate—it should be very al dente. Tip: Undercooking the pasta here prevents it from becoming mushy when baked later.
- Drain the pasta and stir it directly into the skillet with the sauce, coating every tube evenly.
- Turn off the heat and sprinkle the mozzarella and Parmesan cheeses evenly over the top.
- Transfer the skillet to the preheated oven and bake, uncovered, for 15-20 minutes until the cheese is melted and bubbly with golden spots. Tip: For an extra crispy top, broil for the final 1-2 minutes, watching closely to avoid burning.
- Remove from the oven and let it rest for 5 minutes before serving.
Momentarily, as you scoop into the dish, you’ll find the paccheri tender yet firm, holding pockets of the rich, sausage-studded sauce. The melted cheese forms a stretchy, golden blanket over the sweet peppers and savory tomatoes, creating layers of comfort in every bite. Consider serving it straight from the skillet with a simple green salad to cut through the richness, or save any leftovers—they reheat beautifully, the flavors deepening overnight.
Zesty Paccheri with Lemon Vodka Sauce
Holding a warm bowl of pasta on a quiet evening feels like a gentle embrace, and this dish—with its bright, citrus-kissed sauce—brings that comfort to life. It’s a simple yet spirited recipe that turns a few pantry staples into something quietly special, perfect for a slow, reflective meal alone.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A pound of dried paccheri pasta
– A couple of tablespoons of olive oil
– Four cloves of garlic, thinly sliced
– A splash of vodka, about a quarter cup
– The zest and juice of one large lemon
– A cup of heavy cream
– A pinch of salt and a few cracks of black pepper
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the paccheri pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
4. Add the sliced garlic and sauté for 1–2 minutes, just until fragrant and lightly golden—be careful not to burn it, as this can turn bitter.
5. Pour in the vodka, letting it simmer for about 30 seconds to cook off the alcohol while scraping up any browned bits from the pan.
6. Stir in the lemon zest and juice, then immediately add the heavy cream to prevent curdling.
7. Reduce the heat to low and let the sauce simmer gently for 5–7 minutes, until it thickens slightly and coats the back of a spoon.
8. Drain the cooked pasta, reserving a half cup of the starchy pasta water.
9. Add the drained pasta to the skillet with the sauce, tossing to coat evenly, and pour in a splash of the reserved pasta water to help the sauce cling to the noodles.
10. Season with salt and pepper, then remove from heat and stir in the chopped parsley.
11. Serve immediately in warm bowls.
Knowing this dish comes together with such ease makes it a joy to prepare. The paccheri’s wide tubes cradle the creamy, lemony sauce, offering a lush texture that’s brightened by the vodka’s subtle kick. For a creative twist, top it with a sprinkle of toasted breadcrumbs or serve alongside a simple arugula salad to balance the richness.
Seafood Paccheri with Shrimp and Mussels
Beneath the soft glow of the kitchen light, the gentle simmer of seafood broth feels like a quiet conversation with the evening. This dish, with its wide, welcoming pasta tubes, is a simple embrace of the sea’s bounty, perfect for a reflective meal that slows the world down for a moment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A 12-ounce box of paccheri pasta
– A pound of large shrimp, peeled and deveined
– A pound of mussels, scrubbed and debearded
– A couple of cloves of garlic, minced
– A splash of dry white wine, about 1/2 cup
– A 28-ounce can of whole peeled tomatoes, crushed by hand
– A good glug of extra virgin olive oil, about 3 tablespoons
– A pinch of crushed red pepper flakes
– A handful of fresh parsley, chopped
– A tablespoon of unsalted butter
– Kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the paccheri pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite when tested).
3. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat until it shimmers.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
5. Pour in the white wine, letting it bubble for 2 minutes to cook off the alcohol.
6. Stir in the hand-crushed tomatoes and a pinch of salt, then reduce the heat to low and simmer uncovered for 10 minutes to thicken slightly.
7. Increase the heat to medium-high and add the mussels to the skillet, covering with a lid for 4-5 minutes until all shells have opened (discard any that remain closed).
8. Nestle the shrimp into the sauce, cooking for 2-3 minutes per side until they turn pink and opaque.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Add the drained pasta and reserved pasta water to the skillet, tossing gently to coat everything in the sauce.
11. Turn off the heat and stir in the butter and chopped parsley until the butter melts and glazes the dish.
12. Season with additional salt only if needed after tasting.
As you serve, the tender shrimp and briny mussels nestle into the robust tomato sauce, clinging to the hollow pasta tubes that capture every flavorful drop. A final drizzle of olive oil and extra parsley brightens each bowl, making it ideal for a cozy dinner with crusty bread to soak up the juices.
Paccheri with Pesto and Cherry Tomatoes
Evenings like this call for something simple yet soulful—a bowl of paccheri, those wide, welcoming tubes, cradling a bright pesto and sweet, blistered cherry tomatoes. It’s the kind of meal that feels like a quiet exhale, a gentle pause in the day’s rhythm.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- A big handful of fresh basil leaves, about 2 cups packed
- A couple of garlic cloves, peeled
- A generous ½ cup of extra-virgin olive oil
- ⅓ cup of pine nuts, lightly toasted
- ½ cup of freshly grated Parmesan cheese
- 12 ounces of dried paccheri pasta
- A pint of cherry tomatoes
- A splash of reserved pasta water
- A pinch of salt and a crack of black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- While the water heats, combine the basil, garlic, ½ cup of olive oil, pine nuts, and Parmesan in a food processor.
- Pulse the mixture until it forms a coarse, vibrant green pesto, scraping down the sides as needed—this should take about 30 seconds.
- Heat the remaining olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add the cherry tomatoes to the skillet and cook, shaking occasionally, until their skins blister and soften, roughly 8-10 minutes.
- Once the water boils, add the paccheri and cook according to package directions until al dente, usually 10-12 minutes.
- Reserve ½ cup of the starchy pasta water, then drain the pasta.
- Tip the drained paccheri into the skillet with the tomatoes.
- Pour the pesto over the pasta and tomatoes, adding a splash of the reserved pasta water to loosen the sauce.
- Toss everything gently over low heat for 1-2 minutes until the pasta is evenly coated and glossy.
- Season with a pinch of salt and a crack of black pepper to finish.
Combined, the tender paccheri catches every bit of that herbaceous pesto, while the tomatoes burst with a juicy sweetness that balances the garlic’s gentle bite. Consider serving it straight from the skillet, perhaps with an extra drizzle of olive oil and a sprinkle of Parmesan for those who crave a richer touch.
Rustic Mushroom Paccheri with Garlic Cream
Holding a warm bowl of this pasta feels like a quiet evening in—the kind where the kitchen smells of earth and comfort, and each bite is a gentle reminder to slow down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of paccheri pasta
– A couple of tablespoons of olive oil
– A pound of cremini mushrooms, sliced thick
– Four cloves of garlic, minced
– A cup of heavy cream
– A splash of dry white wine
– A handful of fresh parsley, chopped
– A pinch of salt and a few cracks of black pepper
– A quarter cup of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pound of paccheri pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tested).
3. While the pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium heat until it shimmers.
4. Add the pound of sliced cremini mushrooms to the skillet in a single layer, cooking for 5–7 minutes without stirring to let them brown and develop a deep, earthy flavor—this tip ensures they caramelize nicely instead of steaming.
5. Stir the mushrooms, then add the four cloves of minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it burn.
6. Pour in a splash of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
7. Reduce the heat to low and stir in the cup of heavy cream, letting it simmer gently for 3–4 minutes until it thickens slightly and coats the back of a spoon.
8. Drain the cooked pasta, reserving a half-cup of the starchy pasta water to help the sauce cling better—this tip prevents a dry dish.
9. Add the drained pasta to the skillet with the mushroom sauce, tossing everything together over low heat for 1–2 minutes to combine; if the sauce seems too thick, mix in a little of the reserved pasta water until it reaches a creamy consistency.
10. Turn off the heat and stir in the handful of chopped parsley, a pinch of salt, a few cracks of black pepper, and the quarter cup of grated Parmesan cheese, letting the residual warmth melt the cheese smoothly.
11. Serve immediately in warm bowls. Knowing this dish comes together with such simple steps makes it feel like a cozy secret—the paccheri tubes cradle the garlic cream, while the mushrooms add a meaty texture that’s both rustic and elegant. Try topping it with extra parsley or a drizzle of olive oil for a bright finish.
Paccheri with Pancetta and Artichoke
Sometimes the simplest ingredients come together in the most comforting way, like a quiet afternoon spent in the kitchen. This dish feels like a warm embrace, with each element playing its part in a gentle, savory harmony. Let’s gather what we need and begin.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces of paccheri pasta
– 4 ounces of pancetta, cut into small cubes
– 1 can (14 ounces) of artichoke hearts, drained and quartered
– 2 cloves of garlic, minced
– A splash of olive oil (about 2 tablespoons)
– A couple of tablespoons of grated Parmesan cheese
– A pinch of salt and a few cracks of black pepper
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the paccheri pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: taste a piece to check for firmness).
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
4. Add the pancetta cubes to the skillet and cook for 5–7 minutes, stirring frequently, until crispy and golden brown.
5. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned (tip: this prevents bitterness).
6. Add the quartered artichoke hearts to the skillet and cook for 3–4 minutes, stirring gently, until warmed through.
7. Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
8. Add the drained pasta to the skillet with the pancetta and artichokes, tossing to combine.
9. Pour in a splash of the reserved pasta water, about 1/4 cup, to create a light sauce that coats the pasta (tip: the starchy water helps everything cling together).
10. Sprinkle in the grated Parmesan cheese, a pinch of salt, and a few cracks of black pepper, tossing until evenly distributed.
11. Remove from heat and stir in the chopped fresh parsley.
12. Serve immediately in warm bowls.
What I love most is the way the tender artichokes meld with the crispy pancetta, creating a rich, savory depth that clings to every bite of pasta. The paccheri’s wide tubes hold onto the flavors beautifully, making each forkful a delightful experience. Try topping it with an extra sprinkle of Parmesan or a drizzle of olive oil for a cozy finish.
Paccheri Carbonara with Crispy Bacon
Kind of like a warm hug on a chilly evening, this dish wraps you in comfort with its creamy, savory embrace. It’s a simple pleasure that feels both indulgent and familiar, turning a few humble ingredients into something quietly special. Let’s gather what we need and begin.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of paccheri pasta
– A dozen slices of thick-cut bacon, chopped into little pieces
– Four large eggs
– A cup and a half of freshly grated Pecorino Romano cheese
– A couple of cloves of garlic, peeled and lightly smashed
– A splash of extra-virgin olive oil
– A good pinch of freshly cracked black pepper
Instructions
1. Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil over high heat.
2. While the water heats, place the chopped bacon in a large, cold skillet and set it over medium heat—starting cold helps the fat render slowly for crispier bacon.
3. Cook the bacon, stirring occasionally, for about 8–10 minutes until it’s golden brown and crispy, then use a slotted spoon to transfer it to a paper towel-lined plate.
4. Pour off all but about 2 tablespoons of the bacon fat from the skillet, then add the smashed garlic cloves and cook for 1–2 minutes just until fragrant before removing and discarding them.
5. Once the water boils, add the paccheri pasta and cook according to the package directions, usually 10–12 minutes, until al dente (reserve about a cup of the pasta water before draining).
6. In a medium bowl, whisk together the eggs, grated Pecorino Romano, and black pepper until smooth and well combined.
7. Drain the pasta and immediately add it to the skillet with the reserved bacon fat, tossing to coat over low heat for about 30 seconds to warm it through.
8. Remove the skillet from the heat and quickly pour in the egg mixture, tossing constantly—the residual heat will cook the eggs into a silky sauce without scrambling them.
9. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches a creamy consistency that coats the pasta nicely.
10. Gently fold in the crispy bacon, reserving a little for garnish if you like.
11. Serve immediately while hot, topped with extra cheese and pepper.
Luxuriously creamy and rich, the sauce clings to the wide paccheri tubes, while the bacon adds a salty crunch in every bite. For a twist, try serving it with a side of lightly dressed arugula to cut through the richness, or sprinkle with red pepper flakes for a subtle kick.
Broccoli and Anchovy Paccheri
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the simple comfort of pasta—a dish that feels both grounding and gently celebratory. This broccoli and anchovy paccheri is one of those recipes that unfolds slowly, inviting you to savor each step as the flavors meld into something quietly profound. It’s a humble yet deeply satisfying meal, perfect for those moments when you need a little warmth without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of paccheri pasta (those big, tube-like shapes)
– A head of broccoli, cut into small florets
– A 2-ounce tin of anchovy fillets in oil
– 3 cloves of garlic, thinly sliced
– A quarter cup of extra-virgin olive oil
– A pinch of red pepper flakes
– A splash of pasta water (saved from cooking)
– A handful of grated Parmesan cheese
– Salt for the pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea.
2. Add the paccheri pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
4. Add the sliced garlic and anchovy fillets to the skillet, stirring gently for about 3 minutes until the garlic is fragrant and the anchovies dissolve into the oil.
5. Stir in the red pepper flakes and cook for another 30 seconds to release their warmth.
6. Add the broccoli florets to the skillet, tossing to coat them in the oil, and cook for 5–7 minutes until they turn bright green and tender-crisp.
7. Before draining the pasta, reserve a half cup of the starchy pasta water with a ladle or measuring cup.
8. Drain the pasta and add it directly to the skillet with the broccoli mixture.
9. Pour in the reserved pasta water and toss everything together over low heat for 2–3 minutes until the sauce clings to the pasta.
10. Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts into the sauce.
11. Divide the pasta among bowls and serve immediately.
Watching the anchovies melt into the oil creates a rich, umami base that pairs beautifully with the earthy broccoli. The paccheri’s hollow tubes catch every bit of the savory sauce, making each bite a delightful contrast of textures. For a creative twist, top it with a sprinkle of toasted breadcrumbs or a drizzle of lemon juice to brighten the flavors on a cozy evening.
Paccheri with Pumpkin and Gorgonzola
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There’s something quietly comforting about a bowl of pasta on a cool evening, especially when it’s filled with the sweet, earthy notes of autumn. This dish wraps you in warmth, with creamy gorgonzola melting into roasted pumpkin, all hugged by wide, sturdy paccheri. It’s a simple, soulful meal that feels like a gentle embrace after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– About 1 pound of paccheri pasta
– A small sugar pumpkin (or about 3 cups of cubed pumpkin)
– A good glug of olive oil, maybe 3 tablespoons
– A couple of cloves of garlic, minced
– A cup of heavy cream
– A big handful of crumbled gorgonzola cheese, roughly 4 ounces
– A generous pinch of salt and a few cracks of black pepper
– A small bunch of fresh sage leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the pumpkin, remove the seeds, and cut it into 1-inch cubes.
3. Toss the pumpkin cubes with 2 tablespoons of olive oil, a pinch of salt, and pepper on the baking sheet.
4. Roast the pumpkin in the oven for 20-25 minutes, until it’s tender and lightly caramelized at the edges.
5. While the pumpkin roasts, bring a large pot of salted water to a boil for the pasta.
6. Add the paccheri to the boiling water and cook according to package instructions, usually about 10-12 minutes, until al dente.
7. In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
8. Add the minced garlic and sauté for about 1 minute, just until fragrant—be careful not to let it burn.
9. Pour in the heavy cream and let it simmer gently for 2-3 minutes, stirring occasionally.
10. Stir in the crumbled gorgonzola until it melts smoothly into the cream, creating a velvety sauce.
11. Drain the cooked pasta, reserving about a half cup of the pasta water.
12. Add the roasted pumpkin and drained pasta to the skillet with the sauce.
13. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
14. In a small pan, heat a teaspoon of olive oil and fry the sage leaves for 30 seconds until crisp, then set them aside for garnish.
15. Serve the pasta immediately, topped with the crispy sage leaves.
Zesty and rich, this dish offers a lovely contrast between the soft, sweet pumpkin and the sharp, tangy gorgonzola, all coated in a creamy sauce that clings perfectly to the broad paccheri. For a creative twist, try sprinkling with toasted walnuts or serving alongside a simple arugula salad to cut through the richness.
Paccheri Primavera with Fresh Vegetables
Holding this bowl of paccheri primavera feels like cradling a late spring afternoon—the kind where the sun lingers just a little longer, and the air carries the quiet promise of warmth. It’s a simple, honest dish where wide pasta tubes embrace a garden’s worth of fresh vegetables, a gentle celebration of the season’s shift.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces of those big, happy paccheri pasta tubes
– A good glug of extra virgin olive oil, about 3 tablespoons
– A couple of cloves of garlic, thinly sliced
– A medium yellow onion, finely chopped
– A large carrot, cut into thin half-moons
– A cup of broccoli florets, cut nice and small
– A red bell pepper, sliced into thin strips
– A generous handful of cherry tomatoes, halved
– A splash of dry white wine, about 1/4 cup
– A cup of vegetable broth
– A big handful of fresh basil leaves, roughly torn
– A sprinkle of salt and freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 8 ounces of paccheri pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (they should still have a slight bite).
3. While the pasta cooks, heat the 3 tablespoons of olive oil in a large, deep skillet over medium heat.
4. Add the sliced garlic and chopped onion to the skillet, sautéing for about 4-5 minutes until the onion turns soft and translucent.
5. Stir in the carrot half-moons and cook for another 3 minutes to let them soften slightly.
6. Tip in the broccoli florets and red bell pepper strips, cooking for 4-5 minutes until the vegetables are bright and just tender-crisp.
7. Add the halved cherry tomatoes and cook for 2 minutes until they just begin to soften.
8. Pour in the 1/4 cup of white wine, letting it bubble for 1 minute to cook off the alcohol.
9. Add the 1 cup of vegetable broth, bring to a simmer, and let it cook for 3-4 minutes until the liquid reduces slightly.
10. Drain the cooked paccheri, reserving about 1/2 cup of the starchy pasta water.
11. Add the drained pasta directly to the skillet with the vegetables.
12. Toss everything together gently, adding a splash of the reserved pasta water if the sauce needs loosening.
13. Remove the skillet from the heat and stir in the torn basil leaves.
14. Season the dish with a sprinkle of salt and freshly cracked black pepper, tossing once more to combine.
Off the heat, the pasta settles, each wide tube cradling bits of sweet pepper and tender carrot. The broth forms a light, glossy sauce that clings without heaviness, while the basil offers a final, fragrant whisper. For a quiet twist, serve it in shallow bowls with a drizzle of your best olive oil and a few extra basil leaves scattered on top—it turns a simple supper into a little moment of stillness.
Savory Paccheri with Beef Ragu
Years ago, I first tasted this dish in a tiny trattoria tucked away on a side street, and its memory still warms me on quiet evenings. Today, as the afternoon light fades, I find myself drawn back to that comforting combination of tender beef and wide, welcoming pasta tubes. There’s something deeply satisfying about letting a ragu simmer slowly, filling the kitchen with its rich, savory promise.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, finely chopped
– Two carrots, peeled and finely diced
– Two celery stalks, finely diced
– Three cloves of garlic, minced
– One and a half pounds of beef chuck, cut into half-inch cubes
– A generous splash of dry red wine, about half a cup
– A 28-ounce can of crushed tomatoes
– A couple of cups of beef broth
– A teaspoon of dried oregano
– A bay leaf
– Salt and freshly ground black pepper
– One pound of dried paccheri pasta
– A handful of fresh parsley, chopped, for garnish
– A half cup of grated Parmesan cheese, for serving
Instructions
1. Heat two tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the chopped onion, diced carrots, and diced celery, cooking for about 8-10 minutes until they soften and turn fragrant, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until its aroma releases.
4. Increase the heat to medium-high and add the cubed beef chuck, seasoning it with a pinch of salt and pepper, and brown it on all sides for 5-7 minutes until a deep crust forms—this builds flavor, so don’t rush it.
5. Pour in the half cup of dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 2-3 minutes until the alcohol evaporates.
6. Add the crushed tomatoes, two cups of beef broth, dried oregano, and bay leaf, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover the pot partially, and let the ragu simmer for 2.5 to 3 hours, stirring every 30 minutes, until the beef is fork-tender and the sauce thickens—if it reduces too much, add a splash more broth.
8. About 20 minutes before the ragu finishes, bring a large pot of salted water to a rolling boil and cook the paccheri pasta according to package directions until al dente, usually 10-12 minutes.
9. Drain the pasta, reserving a half cup of the starchy cooking water.
10. Discard the bay leaf from the ragu, then toss the drained paccheri directly into the Dutch oven with the ragu, adding a splash of the reserved pasta water to help the sauce cling to the noodles.
11. Serve immediately in warm bowls, garnished with chopped fresh parsley and grated Parmesan cheese.
Fragrant and hearty, this dish cradles the beef in a velvety sauce that clings perfectly to each wide paccheri tube, offering a satisfying chew with every bite. For a creative twist, try serving it family-style in a deep platter, letting everyone scoop up their portion, or pair it with a simple arugula salad to cut through the richness.
Paccheri al Limone with Capers and Parmesan
Cooking, for me, has always been a quiet conversation with ingredients—a gentle unfolding of flavors that feels like a slow exhale on a busy afternoon. Today, I found myself drawn to the simplicity of lemons and capers, their bright notes promising a dish that feels both comforting and elegantly fresh. So I gathered what I needed for Paccheri al Limone, letting the process unfold without rush, just the soft sounds of the kitchen and the promise of something lovely to share.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of paccheri pasta
– 2 large lemons
– A splash of extra-virgin olive oil, about 3 tablespoons
– A couple of garlic cloves, minced
– A handful of capers, rinsed and drained (about 2 tablespoons)
– A generous cup of freshly grated Parmesan cheese
– A pinch of salt and a few cracks of black pepper
– A small bunch of fresh parsley, chopped
Instructions
1. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
2. Add the paccheri pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, zest both lemons finely and juice them to get about 1/2 cup of fresh lemon juice, setting both aside separately.
4. Heat the olive oil in a large skillet over medium-low heat, then add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
5. Stir in the capers and cook for another minute to warm them through, which helps release their briny flavor.
6. Pour the lemon juice into the skillet, increase the heat to medium, and let it simmer gently for 3–4 minutes to reduce slightly and mellow the acidity.
7. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water, then add the pasta directly to the skillet with the lemon sauce.
8. Toss everything together, adding a splash of the reserved pasta water as needed to create a silky, cohesive sauce that coats the pasta evenly.
9. Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts into the sauce, which helps thicken it without clumping.
10. Fold in the lemon zest and chopped parsley, then season with a pinch of salt and black pepper to balance the flavors.
11. Serve immediately in warm bowls, garnishing with extra Parmesan if desired.
The finished dish offers a delightful contrast—the tender, tube-like paccheri cradling a sauce that’s both creamy from the Parmesan and zesty from the lemon, with little bursts of salty capers in each bite. For a creative twist, try serving it alongside a simple arugula salad or with grilled shrimp for added protein, letting the bright flavors shine through in every forkful.
Conclusion
Perfectly versatile, these 20 paccheri recipes prove this pasta shape can shine in any dish, from cozy weeknights to festive gatherings. We hope you find new favorites to add to your rotation! Give one a try this week, then drop a comment below telling us which recipe you loved. Don’t forget to pin your top picks to share the inspiration.
