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Paccheri with Olive Oil, Parmigiano Reggiano, and Course Ground Pepper


By Scordo.com - a practical living, how to, food, and personal finance blog. (Visit website)



pasta


I like all types of pasta shapes, but one of my favorites is Paccheri from Rustichella.  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 like to cook up a batch of Paccheri and simply add very good extra virgin olive oil, freshly grated Parmigiano Reggiano or Grana Padano, and lots of coursley ground black pepper. If I have fresh ricotta (recipe to come!) in the house then I would include a bit of it as well.  

Enjoy the dish with a glass of Aglianico from Campania or Basilicata


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