Categories: Pasta
Ingredients
- Parchment paper
- Tomato Sauce:
- 3/4 cup olive oil
- 8 garlic cloves, chopped
- 28 oz. can crushed tomatoes
- Kosher salt and black pepper
- Paccheri:
- 1 lb. paccheri or rigatoni
- 1/2 cup grated pecorino
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup grated smoked mozzarella
- 20 basil leaves, cut into slivers
- Kosher salt and black pepper
- 1 cup fresh ricotta
Directions
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To make the tomato sauce: Heat the olive oil in a large pot over medium heat until hot but not smoking. Add the garlic and saute about 2 minutes. Add the tomatoes and cook, stirring, for 5 minutes. Season with salt and pepper. Reduce the heat to low and simmer, partially covered, about 30 minutes, until thick.
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make the paccheri: Preheat the oven to 450. Bring a large pot of generously salted water to a boil. Add the paccheri and cook until not quite al dente.
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Add the pecorino, Parmigiano, and mozzarella to the thickened tomato sauce and stir until the mozzarella melts. Stir in the basil. Season to taste with salt and pepper. Use a spider to lift the paccheri out of the water and into the sauce. Toss to coat, then transfer to a 4 quart casserole. Cover with parchment paper, tucking it into the sides of the dish. Bake about 20 minutes, until the pasta is piping hot. Bring the dish to the table, cut an “X” in the parchment and gently tear back the points. Spoon some ricotta onto each portion.