Paccheri Soul Recipe
Sun-dried tomato, asparagus, onion, mushroom, and artichoke.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables & Aromatics
Liquids & Dairy
Seasoning
Method
Pasta
- 1
Cook paccheri
Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt. Add paccheri and cook until just shy of al dente (usually 1–2 minutes less than package instructions), about 10–12 minutes depending on pasta. Reserve 250 ml (about 1 cup) of cooking water, then drain the pasta and set aside.
Vegetables & Aromatics
- 2
Prepare vegetables
While the pasta cooks, trim the woody ends from the asparagus and cut the stalks on the diagonal into 2–3 cm pieces. Halve or quarter larger mushrooms so pieces are roughly bite-size. Thinly slice the onion. Mince the garlic. Drain sun-dried tomatoes (reserve 2 tbsp of their oil) and slice into thin strips. Quarter or halve marinated artichoke hearts if large. Chop parsley finely and set aside.
- 3
Sauté onion and garlic
Heat 2 tablespoons olive oil + reserved sun-dried tomato oil in a large wide skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 4
Cook mushrooms and asparagus
Increase heat to medium-high, add 1 tablespoon olive oil and the mushrooms. Sauté until mushrooms release moisture and start to brown, about 5–6 minutes. Add the asparagus pieces and continue to sauté 3–4 minutes until asparagus is bright and just tender-crisp.
- 5
Add sun-dried tomatoes and artichokes
Stir in the sliced sun-dried tomatoes and artichoke hearts and cook 2 minutes to warm and marry flavors.
Liquids, Finish & Seasoning
- 6
Deglaze and make sauce
Pour in 60 ml dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 1–2 minutes. Add 150 ml stock and bring to a gentle simmer. Stir in 120 ml heavy cream and 60 g grated Parmesan. Simmer until sauce slightly thickens, about 2–3 minutes.
- 7
Combine with pasta
Add the drained paccheri to the skillet. Toss gently to coat, adding reserved pasta water a few tablespoons at a time if you need to loosen the sauce and help it cling to the pasta. Cook together 1–2 minutes to finish the pasta in the sauce so flavors meld.
- 8
Season and serve
Season with 1 tsp salt, 1 tsp freshly ground black pepper, and optional 1/2 tsp red pepper flakes; adjust to taste. Stir in chopped parsley. If desired, finish with an extra drizzle of olive oil and an extra sprinkle of grated Parmesan. Serve immediately, dividing into 4 portions.