Name: Italian Paccheri Alla Vittorio
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 400g paccheri pasta; 500g cherry tomatoes; 400g canned plum tomatoes; 300g baby plum tomatoes; 3 garlic cloves; 3 tbsp olive oil; Salt and freshly ground black pepper, to taste; 2 tbsp unsalted butter (optional, for smoother sauce); 1/4 cup grated parmesan cheese; Fresh basil leaves, for garnish

Jump to Recipe·Leave a Review

Italian Paccheri Alla Vittorio is a stunning pasta dish that brings the soul of traditional Italian cooking into my kitchen. This recipe features thick paccheri pasta enveloped in a velvety tomato sauce made from three different types of tomatoes. With aromatic garlic, good-quality olive oil, and a generous sprinkle of parmesan, I find this dish perfect for an easy yet elegant dinner. It’s ready in just 30 minutes and offers a restaurant-quality experience without leaving home.

Italian Paccheri Alla Vittorio

Why You’ll Love This Recipe

I love how this recipe comes together so quickly yet delivers such deep flavor. The combination of three tomato varieties gives the sauce a vibrant, complex taste that clings beautifully to the paccheri. It’s hearty, comforting, and requires only a few quality ingredients to shine. Whether I’m cooking for guests or just want to treat myself, this dish always feels special. Plus, I can adjust it easily to suit what I have on hand or how spicy I want it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

paccheri
cherry tomatoes
plum tomatoes (canned)
baby plum tomatoes
garlic cloves
fresh basil
grated parmesan
olive oil
salt and pepper to taste
unsalted butter (optional, for smoother sauce)

Directions

I start by heating a generous splash of olive oil in a pan. Once it’s hot, I add the garlic cloves and sauté them for 2–3 minutes until fragrant.
Then, I pour in a can of plum tomatoes and 500g of cherry tomatoes, letting them cook together for 3–5 minutes.
Next, I add 300g of baby plum tomatoes and season with salt and black pepper. I let this simmer for another 5–7 minutes until the tomatoes have softened.
While the sauce is cooking, I bring a large pot of salted water to a boil. I add the paccheri and cook it on medium heat for 6–8 minutes until perfectly al dente.
I remove the garlic cloves from the sauce and blend everything with a hand-held blender until smooth.
If I want an extra silky texture, I pour the sauce through a sieve. If I sieve it, I return it to the pan and stir in a couple of tablespoons of unsalted butter.
I then toss the cooked paccheri in the sauce, making sure each piece is well coated.
To finish, I stir in grated parmesan and fresh basil leaves.
I remove it from the heat and serve immediately, often with garlic bread or a crisp salad on the side.

Servings and Timing

This recipe makes enough to serve 4 people and takes just 30 minutes from start to finish. It’s perfect for a weeknight dinner or a weekend meal with friends.

Variations

While paccheri is traditional, I sometimes swap it with rigatoni, penne, or even fusilli when I don’t have it on hand. For a touch of heat, I like adding red pepper flakes to the sauce. I’ve also tried adding finely chopped carrots or celery for a different layer of flavor. This dish is easy to make my own depending on what’s in my kitchen.

Storage/Reheating

I store any leftovers in an airtight container in

the fridge for up to 3 days. When I reheat it,

I do so gently on the stovetop with a splash of water to loosen the sauce. It also microwaves well—abo

ut 1–2 minutes, stirring halfway through. I avoid freezing this dish as the texture of the pasta can change.

Italian Paccheri Alla Vittorio

FAQs

How do I keep paccheri from breaking during cooking?

I make sure not to overcook it. I always cook it al dente so it holds its shape when tossed in the sauce.

Can I make this dish ahead of time?

Yes, I sometimes prepare the sauce in advance and store it in the fridge. I just cook the pasta fresh when I’m ready to serve.

What if I don’t have a hand-hel

d blender?

I use a regular blender or food processor instead. I just let the sauce cool slightly before blending it in batches.

Is it necessary to sieve the tomato sauce?

Not at all. I only sieve it when I want an ultra-smooth texture. Otherwise, the blended sauce is perfectly delicious on its own.

Can I add protein to this dish?

Absolutely. I’ve added cooked Italian sausage, grilled chicken, or even shrimp when I want a heartier meal.

Conclusion

Italian Paccheri Alla Vittorio is a simple yet luxurious dish that I love making again and again. The rich tomato sauce, fragrant garlic, and perfectly cooked pasta always hit the spot. With just a handful of ingredients, I get a comforting, flavorful meal on the table in no time. Whether I’m cooking for a crowd or enjoying a solo dinner, this pasta never disappoints.

Italian Paccheri Alla Vittorio

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs