Paccheri with cotechino ragù
- Lactose Free
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 4
- Cost: Low
PRESENTATION
Paccheri with cotechino ragù is one of those bold Italian comfort foods that knows—really knows—how to bring people together, especially when it’s chilly out and festive dinners are on the calendar. Coming straight from Campania, this dish takes the classic cotechino sausage—usually paired with lentils for New Year’s in Italy—and gives it a fresh twist. Instead of just having the sausage with lentils, folks here turn it into a rich, slow-cooked ragù with rosemary and a touch of fresh chili pepper. Just enough kick without overpowering things. Paccheri pasta is picked on purpose because, you know, its big, sturdy tubes are perfect for catching all that moist and hearty sauce. Seriously good. The end result? A bowl of pasta that’s both tender and a little spicy, hitting those notes of celebration and tradition in every bite. Across Campania, people get creative with these flavors, sometimes baking the paccheri with cotechino ragù for an even deeper taste, or mixing in different regional sausages depending on what’s available.
Compared to other traditional Italian pasta dishes, this one stands out for its use of cotechino sausage pasta at big family gatherings. There’s something about the mix of juicy sausage, rosemary and that hint of spicy chili that feels just right for a holiday spread. But honestly, it’s so so good you’ll find yourself wanting it more than once a year. You’ll see how the sauce gets all caught up inside the paccheri—every forkful is extra flavorful and satisfying.
With this dish, you’re getting an Italian sausage ragù recipe that has roots in special-occasion cooking, yet it’s easy enough for anyone who just wants a big, filling meal. Whether you stick to the stovetop version or try out a baked style, it’s one of those recipes that keeps folks coming back for seconds. And hanging around the table a little longer. Plus, the versatility of this dish means you can tweak it to your liking—add a sprinkle of Parmesan or a dash of extra herbs to make it uniquely yours. It’s all about savoring those rich flavors and sharing good times. For real.
You might also like:
- INGREDIENTS
- Paccheri pasta 11.3 oz (320 g)
- Precooked cotechino 1.1 lbs (500 g)
- Tomato purée 1 ¼ cup (300 g)
- Yellow onions 1
- Carrots 1
- Celery 1 rib
- Grana Padano PDO cheese 1.2 oz (35 g) - to grate
- Red wine ¼ cup (40 g)
- Garlic 1 clove
- Fresh chili pepper 1
- Rosemary to taste
- Extra virgin olive oil 2 tsp (10 g)
- Black pepper to taste
How to prepare Paccheri with cotechino ragù
To prepare paccheri with cotechino ragù, first briefly boil the precooked cotechino for a few minutes to make it easier to peel. Then remove the casing 1 and cut the cotechino first into half-centimeter slices and then into cubes 2. Clean and chop celery, onion, and carrot 3.
Heat the extra virgin olive oil in a large pan, then add the whole fresh chili pepper, whole peeled garlic, and rosemary 4. After sautéing for 2-3 minutes, stirring occasionally, add the diced cotechino 5 and increase the heat to cook over medium-high heat, stirring occasionally. After another 3 minutes, add the chopped celery, carrot, and onion 6, and continue stirring, browning the ingredients well in the pan.
After 5 minutes you can deglaze with the wine 7 and let it evaporate before adding the tomato puree 8. Stir, lower the heat, and remove the garlic 9.
Continue cooking with the lid on for about 30 minutes 10. Once ready, the ragù should be quite dense 11. Bring water to a boil in a large pot, salt it, and cook the paccheri 12.
Drain them directly into the pan with the sauce 13, then toss over high heat and stir with Grana Padano PDO 14. Add cooking water if necessary, stir again, turn off the heat, and serve your paccheri with cotechino ragù piping hot 15.