restaurant_menu Lunch & Dinner

Paccheri alla Vittorio Recipe (Simple Tomato Pasta)

Name: Paccheri alla Vittorio Recipe (Simple Tomato Pasta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings

calendar_today August 21, 2026 schedule 5 min read

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Prep

15 minutes

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Cook

30 minutes

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Servings

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Calories

350 kcal

Experience the authentic flavors of Italy with this exquisite Paccheri alla Vittorio recipe. Featuring large, tube-shaped paccheri pasta embraced by a luminous, velvety tomato sauce crafted from roasted cherry tomatoes and rich San Marzano tomatoes, this dish is a testament to culinary simplicity and fresh ingredients. It's seasoned with fragrant garlic, a hint of red pepper, and finished with fresh basil and Parmesan, creating a balanced and deeply satisfying meal that brings gourmet Italian comfort right to your American kitchen.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

For the Roasted Tomatoes

check 1 1/2 cups fresh cherry tomatoes, halved check 2 tbsp extra virgin olive oil check Kosher salt, to taste check Freshly cracked black pepper, to taste

For the Paccheri Sauce

check 2 tbsp extra virgin olive oil check 4 garlic cloves, minced check 1 tsp granulated sugar check 1/4 tsp crushed red pepper flakes check 3 Roma tomatoes, diced check 28 oz. San Marzano tomatoes, crushed (from a can) check Kosher salt, to taste check Freshly cracked black pepper, to taste

For Finishing

check 3/4 lb. paccheri pasta check 1 cup Parmesan cheese, finely grated check 1/4 cup fresh basil leaves, torn

hardware Essential Tools

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Baking sheet

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Large wide sauté pan

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Immersion blender or standard blender

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Fine mesh strainer

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Rondeau or large, wide pot

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Large pot for pasta

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Ladle

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Tongs or pasta spoon

format_list_numbered Preparation

Preparing the Components

Preheat your oven to 400°F (200°C) with convection if available. Line a baking sheet with parchment paper.

Halve the cherry tomatoes, place them on the prepared baking sheet, then drizzle with 2 tablespoons of extra virgin olive oil. Season with salt and pepper, tossing gently to coat. Roast for 8-12 minutes, or until softened and slightly charred.

While tomatoes roast, heat 2 tablespoons of olive oil in a wide sauté pan over medium-high heat. Add minced garlic and crushed red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.

Stir in the diced Roma tomatoes and granulated sugar. Cook until the Roma tomatoes begin to soften and break down, about 5-7 minutes.

Assembling and Refining the Sauce

Pour the crushed San Marzano tomatoes into the pan with the Roma tomatoes. Bring to a gentle simmer, then reduce heat to low. Season with salt and pepper.

Allow the sauce to simmer for 15-20 minutes, stirring occasionally, to deepen the flavors. Once roasted, add the cherry tomatoes to the sauce and stir.

Remove the pan from the heat. Use an immersion blender to purée the sauce until completely smooth. Alternatively, transfer in batches to a standard blender.

Pass the puréed sauce through a fine-mesh strainer into a clean pot or back into the sauté pan, pressing solids with a ladle to extract all liquid. Discard any remaining solids.

Finishing the Pasta

Cook the paccheri pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

Pour the sieved sauce into a rondeau or a large, wide pan. Add the cooked paccheri pasta, torn fresh basil leaves, and half of the finely grated Parmesan cheese.

Toss vigorously over low heat, adding splashes of reserved pasta water as needed to create a beautiful emulsion that coats the paccheri. Taste and adjust seasoning with salt and pepper.

Serve immediately, garnished with remaining fresh Parmesan and basil.

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Try These Variations

Spicy Kick

For those who truly love heat, double the amount of crushed red pepper flakes or add a finely minced fresh red chili (like a Fresno or serrano) to the garlic and oil sauté. The extra spice provides a delightful contrast to the sweet tomatoes, making each bite of paccheri more exhilarating.

Herbaceous Delight

Introduce other fresh herbs like a sprig of fresh oregano or a few leaves of fresh marjoram along with the basil. These herbs will add layers of complex, earthy aromas that complement the tomato base, creating a more nuanced flavor profile for your paccheri.

Creamy Indulgence

For a richer, more luxurious sauce, stir in 1/4 cup of heavy cream or a dollop of mascarpone cheese right before tossing with the pasta. This will mellow the acidity and add a wonderful silkiness to the sauce, making your paccheri exceptionally decadent.

Vegetable Boost

Enhance the nutritional value and texture by adding finely diced zucchini or eggplant to the sauce along with the Roma tomatoes. Sauté until tender before adding the crushed San Marzano tomatoes. This variation adds a pleasant chew and extra freshness to the paccheri.

Chef's Pro Tips

Don’t Rush the Garlic

When sautéing the garlic and red pepper flakes, keep the heat moderate and watch it closely. Garlic burns quickly and can turn bitter, ruining the delicate balance of your paccheri sauce. A gentle, slow sizzle is what you’re aiming for to extract maximum flavor without any harshness.

Pasta Water is Gold

Always reserve some of that starchy pasta cooking water! It’s your secret weapon for emulsifying the sauce and helping it cling beautifully to the paccheri. The starch in the water helps bind the olive oil and tomato, creating a cohesive, glossy sauce that’s restaurant-quality.

Taste, Taste, Taste

Seasoning is not a one-and-done step. Taste your sauce at every stage—after adding the San Marzano, after simmering, and especially after tossing with the pasta. Adjust salt, pepper, and even a tiny pinch more sugar if needed to perfectly balance the acidity of the tomatoes for your paccheri.

Basil Last

Fresh basil is delicate. Adding it too early in the cooking process will cause it to lose its vibrant color and fresh, peppery flavor. Stir it in at the very last moment, just before serving, to preserve its aromatic qualities and bright green hue for your paccheri.

Storage Guide

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Refrigerator

Allow the cooked paccheri alla Vittorio to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, gently warm in a sauté pan over low heat with a splash of water or vegetable broth to prevent drying. Stir frequently until heated through, ensuring the paccheri retains its texture.

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Freezer (Sauce Only)

While cooked pasta doesn’t freeze well, the tomato sauce can be frozen separately for up to 2 months. Cool the sauce completely, then transfer to freezer-safe bags or containers. Thaw overnight in the refrigerator, then reheat gently and toss with freshly cooked paccheri for the best results, preserving the quality of your paccheri dish.

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Room Temperature

Cooked paccheri alla Vittorio should not be left at room temperature for more than 2 hours to prevent bacterial growth. Promptly refrigerate any leftovers in an airtight container to maintain food safety and flavor, ensuring your paccheri remains delicious and safe to eat.

Avoid These Mistakes

✕ Overcooking the Pasta

One of the most common pitfalls is cooking the paccheri beyond al dente. Overcooked pasta becomes mushy and loses its structural integrity. Always cook pasta according to package directions, testing a piece a minute or two before the suggested time to ensure it’s still firm to the bite.

✕ Underseasoning the Sauce

A bland tomato sauce can ruin even the best pasta. Tomatoes, especially canned ones, need a good amount of salt to bring out their natural sweetness and acidity. Don’t be shy with the kosher salt and freshly cracked black pepper; taste and adjust throughout the cooking process for your paccheri.

✕ Using Low-Quality Tomatoes

The quality of your tomatoes directly impacts the flavor of this paccheri dish. Using generic canned tomatoes instead of good quality San Marzano can result in a thin, overly acidic, or watery sauce. Invest in the best tomatoes you can find; they are the star here.

✕ Not Blending/Straining the Sauce

While some sauces benefit from a rustic texture, for Paccheri alla Vittorio, a silky-smooth sauce is traditional. Skipping the blending and straining step means you might end up with bits of tomato skin and seeds, which can detract from the luxurious mouthfeel designed to coat the paccheri perfectly.

✕ Adding Basil Too Early

Fresh basil is very delicate and its flavor and color degrade quickly with heat. Adding it at the beginning of the sauce’s simmer will result in dull, cooked-out basil that doesn’t contribute the fresh, aromatic punch desired for this paccheri recipe. Always add it at the very end.

nutrition Nutrition Facts

Per serving: 1 1/2 cups

350 kcal Calories

12g Protein

50g Carbohydrates

12g Fat

4g Saturated Fat

15mg Cholesterol

450mg Sodium

6g Fiber

10g Sugar

Nutritional values are approximate and may vary based on specific ingredient brands and preparation methods.

flag Conclusion

And there you have it, my friends – a truly exquisite Paccheri alla Vittorio recipe that will transport your taste buds straight to the heart of Italy. This dish is a testament to the power of simple, high-quality ingredients and thoughtful technique. I urge you to try it, savor every bite, and share the joy of this vibrant pasta with your loved ones. Remember, cooking is an act of love, and every meal prepared with care becomes a masterpiece. Find more culinary inspiration and guidance at HomeRecipes.com – happy cooking!

sell Related Topics

#paccheri pasta #pasta amatriciana #beef and pasta recipes #beef mince and pasta recipes #beef pasta recipes #recipes beef pasta #beef recipes pasta #spaghetti amatriciana #pacherri #pacchero

Frequently Asked Questions

What is the difference between paccheri and rigatoni? expand_more

While both paccheri and rigatoni are large, tube-shaped pasta, there are distinct differences. Paccheri are generally larger and wider, with a smoother exterior, and typically originate from the Campania region of Italy. Rigatoni, on the other hand, are slightly smaller, often have ridges (rigato means 'ridged' in Italian), and are more common throughout central and southern Italy. Both are excellent for capturing hearty sauces, but paccheri's smooth, wide surface really shines with a velvety sauce like our Paccheri alla Vittorio.

Can I make this Paccheri alla Vittorio recipe ahead of time? expand_more

You can certainly prepare the tomato sauce component of this paccheri recipe ahead of time. In fact, making the sauce a day in advance and letting the flavors meld in the refrigerator can often enhance its depth. When you're ready to serve, simply reheat the sauce gently and cook your paccheri fresh, then toss everything together. As with most pasta dishes, it's best to combine the pasta and sauce just before serving to prevent the pasta from becoming overcooked or mushy.

What if I can't find San Marzano tomatoes? expand_more

While D.O.P. certified San Marzano tomatoes are highly recommended for their superior flavor and texture in this paccheri recipe, if you absolutely cannot find them, a good quality can of crushed or whole peeled plum tomatoes from Italy will be your next best option. Look for brands that specify 'Italian plum tomatoes' and check the ingredient list to ensure they contain only tomatoes and maybe citric acid, without any added purees or spices. You might need to adjust the sugar slightly to balance the acidity of other tomato varieties.

Can I add protein to this paccheri dish? expand_more

Absolutely! While this Paccheri alla Vittorio is traditionally vegetarian and shines on its own, you can certainly add a protein if you wish. Cooked and shredded chicken, sautéed shrimp, or even some ground beef mince and pasta recipes can be folded in at the end. For a vegetarian protein boost, consider adding cannellini beans or some crumbled, seasoned plant-based sausage. Just be mindful not to overpower the delicate tomato flavors, ensuring the paccheri pasta remains the star.

Why blend and strain the sauce? Is it necessary? expand_more

Blending and straining the sauce is a signature step for this particular Paccheri alla Vittorio recipe, creating a velvety, luxurious texture that truly coats each piece of paccheri. It removes any tough skins or seeds, resulting in a refined, restaurant-quality consistency. While not strictly "necessary" for flavor, it significantly elevates the mouthfeel and presentation of the dish. If you prefer a more rustic sauce, you can skip the straining step, but I highly recommend trying it at least once to experience the difference it makes.