Paccheri Al Cardinale Recipe

I present Paccheri al Cardinale: pasta cloaked in tomato, molten cheeses and basil, baked under parchment and dotted with fresh ricotta, a dish fit for a cardinal or king.

I am obsessed with Paccheri al Cardinale because it hits like indulgence without being precious. I love how pillowy tubes trap snug pockets of molten sauce and cheese, then bake into something unapologetically rich.

I always insist on grating a mountain of Pecorino Romano so every forkful has that salty, sheepy snap. And the dollops of fresh ricotta on top?

Brutal in the best way, cool and creamy against the hot, savory tide. I crave the texture clash: tender pasta, molten cheese, sharp grated tang and creamy ricotta.

I could eat it nightly. No apologies.

Bring it to my table.

Ingredients

• Pasta tubes: basically big noodles that hold sauce in every bite.
• Crushed tomatoes: bright, slightly tangy base that keeps it fresh.
• Olive oil: brings silkiness and a warm, fruity note.
• Onion: sweet backbone, gives savory depth and little crunch sometimes.
• Garlic: punchy aroma you’ll smell before you taste it.
• White wine: Adds a light, acidic lift, if you’re using it.
• Butter: makes the sauce rounder and a touch richer.
• Salt: essential seasoning, don’t be shy to taste.
• Black pepper: warm bite that wakes up the whole dish.
• Sugar: tames acidic tomatoes, only when needed.
• Red pepper flakes: little heat that keeps things interesting.
• Basil: fresh green lift and fragrant pops throughout.
• Pecorino: sharp, salty punch that grabs your attention.
• Parmesan: nutty, savory sprinkle that blends beautifully.
• Mozzarella: gooey, milky pockets of cheesy comfort.
• Ricotta: dollops of creaminess that cool spicy bites.

Ingredient Quantities

• 400 g paccheri pasta (about 14 oz)
• 1 can (800 g / 28 oz) peeled tomatoes, crushed by hand or use passata
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, smashed
• 1/4 cup dry white wine (optional but nice)
• 2 tbsp unsalted butter
• salt, about 1 tsp, adjust to taste
• freshly ground black pepper, about 1/2 tsp
• pinch of sugar (optional, if tomatoes are very acidic)
• 1/4 tsp red pepper flakes (optional, for a little heat)
• a handful fresh basil leaves, torn (about 12 leaves)
• 100 g grated Pecorino Romano (about 1 cup packed)
• 50 g grated Parmigiano Reggiano (about 1/2 cup)
• 200 g fresh mozzarella, torn or diced (about 7 oz)
• 200 g fresh ricotta for serving (about 7 oz), dollops for plating

How to Make this

1. Preheat oven to 190 C (375 F). Put a large pot of salted water on to boil for the paccheri.

2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes, stirring now and then. Add the smashed garlic and 1/4 tsp red pepper flakes if you want heat, cook 30 seconds more.

3. Pour in 1/4 cup dry white wine if using, let it bubble and reduce for a minute. Add the can of crushed peeled tomatoes (or passata), stir, then add 2 tbsp unsalted butter, about 1 tsp salt, 1/2 tsp freshly ground black pepper and a pinch of sugar if tomatoes taste acidic. Let the sauce simmer gently for 10-12 minutes so it thickens a bit, stir in half the torn basil near the end.

4. When the water boils, cook 400 g paccheri for 1-2 minutes less than package directions so they are very firm to the bite. You want them a little undercooked because they will finish in the oven.

5. Reserve about 1 cup of the pasta cooking water, then drain the paccheri. Add the hot pasta straight into the sauce pan and toss gently to coat, adding a little reserved pasta water if the sauce seems too stiff.

6. Stir in 100 g grated Pecorino Romano and 50 g grated Parmigiano Reggiano until melted into the sauce, add the torn/diced 200 g fresh mozzarella and mix so some melts but keep a few chunks for texture. Taste and adjust salt and pepper.

7. Transfer everything to a baking dish. Dot any remaining mozzarella on top and sprinkle a little extra Pecorino or Parmigiano if you like. Cover the dish tightly with a sheet of parchment paper, tucking edges down so steam stays in.

8. Bake in the preheated oven for 15-20 minutes until cheese is bubbly and pasta is fully tender. If you want a little browning, remove the parchment for the last 3-4 minutes.

9. Remove from oven, let sit 3 minutes, then scatter the remaining fresh torn basil over the top. Serve hot with dollops of about 200 g fresh ricotta spooned onto each plate, a drizzle of olive oil if you like, and a final crack of black pepper. Enjoy, this is comfort food at its finest.

Equipment Needed

1. Oven (preheated to 190 C / 375 F)
2. Large pot for boiling pasta
3. Large skillet or sauté pan
4. Colander or pasta strainer
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Baking dish (about 9×13 or similar capacity)
8. Cheese grater (for Pecorino and Parmigiano)
9. Parchment paper and a pair of tongs or a big serving spoon

FAQ

Paccheri Al Cardinale Recipe Substitutions and Variations

• Paccheri: use rigatoni, ziti or large tube penne if you cant find paccheri; similar shape so sauce fills the tubes, cook same time as package says.
• Peeled tomatoes / passata: swap for good quality passata, or 4 cups fresh tomatoes peeled and crushed (use plum or San Marzano when you can), or a 700 g jar of crushed tomatoes.
• Pecorino Romano: you can use aged Asiago, Grana Padano or a sharp Parmigiano Reggiano if you want a less salty, slightly sweeter finish; use same weight.
• Fresh mozzarella / ricotta: replace mozzarella with torn burrata or diced fior di latte, and ricotta can be swapped for whole-milk cottage cheese lightly whipped or strained labneh for a tangier dollop.

Pro Tips

1. Finish the pasta in the oven, not on the stove. Undercook the paccheri by 1–2 minutes so they soak up the sauce and finish cooking in the bake. This keeps the tubes tender but still with a little bite, and prevents a mushy casserole.

2. Save and use the starchy pasta water. Add a few tablespoons when tossing pasta with the sauce to loosen it and help the cheeses emulsify into a glossy coating. If the sauce is too thin, let it reduce a bit before baking.

3. Use room temperature fresh cheeses and add them in stages. Stir most of the mozzarella into the hot pasta so it partly melts, then dot the top with the rest so you get melty pockets and creamy bites. Similarly fold some grated Pecorino into the sauce for savory depth, then grate a little more over before baking for better flavor contrast.

4. Trap steam with parchment for creaminess but brown at the end for texture. Covering the dish keeps the pasta moist and helps cheeses melt evenly. For a nicer finish, remove the cover the last 3–4 minutes to let the top brown a bit. Add torn basil and dollops of cool ricotta just before serving so the herbs stay fresh and the ricotta gives a cool, creamy counterpoint.