Paccheri Calabrese
// Introduction
Paccheri Calabrese is the dish that proves you don't need complexity to make something extraordinary. Born in the sun-drenched kitchens of Calabria, this recipe is built around three things: ripe tomatoes blended into a proper passata, nduja — the fiery, spreadable salumi from Calabria — and paccheri cooked to perfection and tossed until every tube is coated in the sauce. It finishes with thinly sliced peperoncino for a clean, sharp heat that cuts right through the richness. Simple. Loud. Calabrian.
// Ingredients
// Method
- 01
Halve the cherry tomatoes and place them in a saucepan with a drizzle of olive oil and the crushed garlic. Heat over medium heat for 8–10 minutes, stirring occasionally, until the tomatoes have completely broken down and softened.
- 02
Transfer the cooked tomatoes to a blender and blend until completely smooth. Pass through a sieve if you want it silky. You now have a passata. Season with salt.
- 03
Return the passata to the pan over low heat. Add the nduja and stir until it melts fully into the sauce — it will turn the passata a deep, fiery red. Let it simmer gently for 3–4 minutes until the flavours come together.
- 04
Cook the paccheri in well-salted boiling water until al dente — about 12–14 minutes. Reserve a cup of pasta water before draining.
- 05
Drain the pasta and toss it directly into the nduja passata. Add a splash of pasta water if needed to loosen the sauce and help it coat every tube. Toss well.
- 06
Serve immediately in warm bowls. Finish with thinly sliced peperoncino on top. No cheese. Just this.
Ready to cook?
Get the olive oil that makes the difference.