Scordo Pasta Challenge: #94 Paccheri with Olive Oil, Parmigiano Reggiano, and Course Ground Pepper
Paccheri is one of those shapes I wasn’t aware of until I stumbled across it in the Rustichella catalog. Paccheri is a super variant of rigatoni (without the ridges) and best prepared with chunky sauces (such as a ragu with rabbit, for example). However, I cooked up a batch of Paccheri and simply added very good extra virgin olive oil, freshly grated Parmigiano […]
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