Paccheri Gragnano Recipe

Bring a large pot of water to a rolling boil. Add the coarse salt (about 2 tablespoons) so water tastes seawater. Keep water at a vigorous boil for cooking paccheri.

Cook the paccheri according to package instructions until just shy of al dente (usually 10–12 minutes for dried paccheri) — they will finish cooking in the sauce. Stir occasionally to prevent sticking.

Reserve 1 to 1 1/2 cups (240–360 ml) of the starchy pasta cooking water before draining. Drain the paccheri and set aside briefly.

Heat a large deep skillet or sauté pan over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter melts and foams, add the finely diced onion.

Sauté the onion gently until soft and translucent, about 6–8 minutes. Do not let it brown; reduce heat if needed.

Add the minced garlic and crushed red pepper flakes and cook, stirring, until fragrant, about 30–45 seconds.

Stir in 2 tablespoons tomato paste and cook for 1–2 minutes, stirring constantly, until the paste darkens slightly — this deepens flavor.

Carefully pour in 60 ml vodka (remove from direct heat briefly if concerned). Cook for 2–3 minutes, stirring and scraping the bottom of the pan, until the vodka has reduced and alcohol aroma has mostly dissipated.

Add the 800 g crushed tomatoes, breaking up any large pieces and stirring to combine. Bring mixture to a gentle simmer.

Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar if using. Simmer the sauce gently, uncovered, for 12–15 minutes to concentrate flavors and thicken slightly, stirring occasionally.

Reduce heat to low and stir in 120 ml heavy cream, mixing until the sauce becomes a uniform pinkish-orange. Simmer on very low for 2–3 minutes to warm through; do not boil aggressively after adding cream.

Stir in torn basil leaves and remove the pan from heat. Taste and adjust seasoning with more salt or pepper as needed.

Return the skillet with vodka cream sauce to low–medium heat. Add the drained paccheri to the sauce, toss gently to coat. Add 1/2 cup (120 ml) of reserved pasta water to loosen and help sauce cling; add more (up to 1 cup / 240 ml) if needed to achieve a silky coating.

If using, stir in 50 g freshly grated Parmigiano-Reggiano to give extra body and seasoning. Toss gently and cook for 1–2 minutes until paccheri is perfectly al dente and sauce clings to pasta.

Plate the paccheri, sprinkling 120 g grated or crumbled ricotta salata generously over the top so its salty, tangy texture contrasts with the creamy sauce.

Drizzle about 1 teaspoon extra-virgin olive oil over each serving and garnish with remaining fresh basil leaves. Finish with a light crack of black pepper.

Serve immediately while hot.