Paccheri Rosa Recipe
roasted cherry tomatoes, white wine, peperoncino, shallots, a touch of cream, 24-month aged Parmigiano-Reggiano
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Ingredients
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Vegetables
Liquids
Spices and Seasonings
Pasta
Cheese
Method
Preparation
- 1
Prep the Ingredients
Wash the cherry tomatoes and cut them in half. Peel and finely chop the shallots.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the paccheri pasta according to package instructions until al dente. Drain and set aside.
Cooking
- 3
Roast the Tomatoes
Preheat the oven to 200°C (392°F). Spread the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 15-20 minutes until they are blistered and slightly caramelized.
- 4
Sauté Shallots
In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the chopped shallots until translucent, about 3-4 minutes.
- 5
Add Wine and Cream
Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced. Add the heavy cream and stir well to combine.
- 6
Combine Ingredients
Add the roasted cherry tomatoes and peperoncino to the skillet. Stir gently to combine and let it simmer for another 2-3 minutes. Adjust seasoning with salt and black pepper.
- 7
Mix with Pasta
Add the cooked paccheri pasta to the skillet, tossing gently to coat the pasta with the sauce.
- 8
Serve
Serve the Paccheri Rosa hot, garnished with grated 24-month aged Parmigiano-Reggiano on top.