If you're in the mood for authentic Italian, look no further.
Italian chef Fabrizio Facchini shared his recipe to make a delicious paccheri pasta with vegetable ragu at home with "Good Morning America."
Paccheri pasta is in the shape of a very large tube or a giant macaroni.
Get the full recipe below.
- 1July 15, 2020
- 3July 16, 2020
Recipe for Paccheri Pasta with Vegetable Ragu
1 can of San Marzano dell'Agro Sarnese-Nocerino DOP tomatoes
1 bag of paccheri Pasta
1 yellow bell pepper
1 small zucchini
1 small yellow zucchini squash
1 small eggplant
1 cup baby spinach
2 garlic cloves
1 small bunch of fresh basil
1 glass of white wine
Extra Virgin Olive Oil
Salt and pepper
Crush the San Marzano tomatoes with your hands leaving as few chunks as possible. You can also use a food processor, place on the side for later.
Prep your vegetables: Peel and de-seed your bell pepper, dice your eggplant and slice your zucchini and squash.
Add some olive oil to a sauté pan, smash the garlic cloves with a knife and then add garlic to the oil over medium heat, keep a close eye not to burn the garlic.
After a couple of minutes, add the bell pepper and eggplant and stir fry for about 5-6 minutes.
Add the squash and cook for a couple additional minutes.
Deglaze by adding the white wine to the pan and let it caramelize the bits.
Meantime, drop your pasta into boiling salted water, the paccheri should take 12-13 minutes to cook al dente (firm to the bite). You may want to check it at 10 minutes for ideal consistency.
Add the tomatoes to your pan, stir and season with salt and pepper and cover for 5 minutes.
Add some fresh basil, cover and cook on a low flame.
Once your pasta is cooked al dente, drop the paccheri into the sauce, add the baby spinach, sauté and cook for couple more minutes.
When it’s ready, plate the pasta in a nice dish, finish with a pinch of fresh cracked pepper, a drizzle of olive oil and a couple fresh basil leaves.