Paccheri (pronounced [ˈpakkeri]) is a type of pasta in the shape of a very large tube, originating from Campania. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, “Slaps” with a depreciative -ero to indicate something common. The name has been ascribed to a slapping sound they may make when eaten.
Cooking time: 15-16 min
Paccheri with Sausage
2 cloves garlic, chopped
500g good quality pork sausage
I large fennel thinly sliced
1/2 tsp chilli flakes
1 tbsp fresh rosemary, chopped
500g Benedetto Cavallieri paccheri
4 tbsp. grated Pecorino or Parmesan
extra virgin Olive Oil
In a large deep sided frying pan, add the olive oil and warm on a medium heat. Remove the sausage meat from the casing and crumble into the pan with some fennel. Cook for a further 5 minutes until the sausage meat is browned.
At this point remove the meat from the pan leaving the oily juices still inside the pan. Add the fennel, and fry till soft and translucent. Return the meat to the pan and set aside.
Cook the pasta in a large pan of boiling salted water for 14-15 minutes or until al dente. Drain and reserve a ladle of pasta water. Add the sauce and the cream to the pasta. Cook over a medium heat for a minute, stirring continuously. Serve with Pecorino or Parmesan and a drizzle of olive oil and some fennel grass as a garnish.