Authentic Paccheri Recipes for Pasta Lovers: A True Taste of Italy

Or, if you're in the mood to let the experts take over, find the best Italian restaurants near you and enjoy an authentic dining experience. Buon appetito!

Paccheri, those generous pasta tubes synonymous with Italian cuisine, are a favourite among both aspiring and seasoned gourmets. Incredibly versatile, they serve as the perfect base for a variety of rich sauces and flavourful toppings. While the classic paccheri alla Norma remains a timeless choice, there’s a whole world of recipes to explore. Discover expert tips, creative wine pairings and culinary inspiration to prepare your paccheri the Italian way and enjoy an unforgettable dining experience. Buon appetito!

Originally from Naples in the Campania region of Italy, paccheri owe their name to the Neapolitan word pacca, meaning ‘slap’ – a nod to their hearty, satisfying texture. These generous pasta tubes are the perfect match for rich sauces and flavourful meat or vegetable-based toppings.

Thanks to their wide, hollow shape and slightly rough texture, paccheri are perfect for capturing rich, flavourful sauces. Whether served simply with a classic tomato sauce or featured in more elaborate dishes – stuffed, baked au gratin, or paired with gourmet toppings – these versatile pasta tubes adapt to any recipe. For an authentic touch (and to impress even the most discerning guests), choose paccheri di Gragnano. Named after a small town south of Naples, this premium pasta is crafted using age-old techniques in a place where pasta-making is a time-honoured tradition.

• For the ideal balance of flavour, add no more than 10g of salt per litre of cooking water.
• Cooking time matters. Unlike tagliatelle or smaller pasta shapes, al dente paccheri take 15 to 17 minutes to cook due to their thickness.
• After draining, toss your paccheri with a drizzle of olive oil to enhance flavour and keep them from clumping together.
• Stuffing paccheri? Slightly undercook them before baking so they finish cooking to perfection in the oven.

Serves 4:

• 350g paccheri
• 2 medium aubergines
• 6 fresh tomatoes (or 400g tomato sauce)
• 3 garlic cloves
• 10g salted ricotta (or grated pecorino)
• 4 sprigs fresh basil
• Olive oil
• Salt, pepper and oregano to taste

1. Prepare the aubergines. Slice the aubergines, sprinkle with a little salt, and let them drain for 20 minutes. Then brown them in a pan with a drizzle of olive oil. Set aside.
2. Make the sauce. Sauté the chopped garlic in olive oil until fragrant. Add the peeled and diced tomatoes (or tomato sauce), then season with salt, pepper and oregano. Let simmer for 15 minutes.
3. Cook the pasta. Cook the paccheri in boiling salted water until al dente. Drain.
4. Assemble the dish. Toss the paccheri in the tomato sauce, add the aubergines, and warm through gently.
5. Serve. Sprinkle with grated salted ricotta and fresh basil leaves before serving.

• Choose fresh ingredients to enhance every flavour in your dish.
• Add a touch of crunch with a handful of toasted pine nuts.
• For the perfect pairing, serve your paccheri alla Norma with a light red wine – to be savoured in moderation, of course – like Nero d’Avola. 

A delightful vegetarian take on paccheri, this pasta recipe combines the silky creaminess of ricotta with the fresh, vibrant flavour of spinach – a perfect balance of indulgence and lightness.

• 300g paccheri
• 200g ricotta
• 150g cooked spinach, chopped
• 50g grated Parmesan
• A pinch of nutmeg, plus salt and pepper to taste
• Cheese sauce: 150g Gorgonzola and 150ml crème fraîche

1. In a bowl, mix the ricotta with the spinach, Parmesan and nutmeg. Season to taste.
2. Stuff the al dente cooked paccheri with the mixture.
3. Arrange in a gratin dish, drizzle with the Gorgonzola sauce, and bake for 20 minutes at 180°C until golden and bubbling.

A celebration of Mediterranean flavours, this paccheri pasta recipe brings together fresh seafood and a rich tomato sauce for a truly indulgent experience.

• 300g paccheri
• 150g peeled prawns
• 150g squid, sliced
• 100g mussels, cooked and shelled
• 300g homemade tomato sauce
• 3 garlic cloves, olive oil, fresh parsley

1. Heat a drizzle of olive oil in a pan and sauté the garlic until fragrant. Add the squid and prawns, cooking for a few minutes until tender.
2. Pour in the tomato sauce and let it simmer over low heat. Add the mussels towards the end of cooking to warm through.
3. Toss the cooked paccheri in the sauce, sprinkle with fresh parsley and serve hot.

This oven-baked version is a generous and convivial recipe for paccheri pasta, ideal for family meals.

• 300g paccheri
• 300g minced meat (beef or veal)
• 300g tomato sauce
• 1 onion, 2 garlic cloves, olive oil
• 200ml béchamel sauce
• 100g grated cheese

1. Brown the onion and garlic in the oil, then add the minced meat and tomato sauce. Leave to simmer for 15 minutes.
2. Stuff the cooked paccheri with the meat and arrange in a gratin dish.
3. Cover with the béchamel sauce, sprinkle with the grated cheese, and bake in the oven at 180°C for 25 minutes.

The way you serve and pair your paccheri plays a key role in elevating the dish and enhancing the overall experience. Here are a few simple yet effective ideas to make your paccheri pasta recipes stand out.

Use the right plates

Serve paccheri in soup plates or wide bowls. These not only help retain heat but also showcase the sauce beautifully for an elegant presentation.

Garnish with fresh herbs

A final touch of basil, parsley or rocket brings a fresh, aromatic boost to your dish while adding vibrant colour and depth of flavour.

Add grilled vegetables

Roasted courgettes, aubergines or peppers drizzled with olive oil make the perfect side. They balance the meal and complement the rich sauces and fillings.

Introduce some crunch

Crushed walnuts, toasted pine nuts or golden breadcrumbs sautéed in olive oil add a delightful crunch, creating a satisfying contrast to the pasta’s texture.

Serve with homemade focaccia or rustic bread

The perfect way to soak up every last drop of that delicious sauce!

For a true taste of Italy, pair your paccheri dish with the perfect transalpine wine to enhance its flavours:

• Paccheri alla Norma: A fruity red like Chianti or Nero d’Avola enhances the richness of the tomato sauce and salted ricotta, with soft tannins and vibrant aromas accentuating the dish’s bold Mediterranean character.
• Ricotta and spinach stuffed paccheri: A crisp, aromatic white wine like Greco di Tufo or Fiano is a perfect match for the creamy ricotta and delicate spinach, with bright acidity and floral notes bringing balance and freshness.
• Seafood paccheri: A dry white such as Vermentino or Soave enhances the natural sweetness of seafood. Prefer a rosé? Pinot Grigio is an excellent choice, with its light body and floral notes providing a delicate, well-rounded pairing.
• Paccheri al forno: A full-bodied red like Barolo or Montepulciano d’Abruzzo pairs beautifully with the dish’s rich layers of meat, tomato and melted cheese, for a perfect balance of depth and intensity.

Gluten-free paccheri, typically made from rice or corn flour, offers a deliciously satisfying alternative without compromising on flavour or well-being. To bring out its best qualities, pair gluten-free paccheri pasta recipes with sauces and fillings that complement its texture. For a gourmet touch, try a vegetarian stuffing with roasted vegetables and melted Parmesan – a rich, flavourful combination that’s every bit as indulgent.

Paccheri is just one of the many treasures of Italian cuisine. From Sicily to the foothills of the Alps, every region boasts its own culinary gems – sun-ripened vegetables, artisanal cheeses, cured meats and, of course, iconic dishes like pizza and pasta. Because in Italy, food isn’t just a meal, it’s an art form!