When it comes to special occasions, there’s nothing quite like a rich and satisfying bowl of pasta. And when that pasta is Paccheri, a type of tubular Italian noodle, you can bet your guests will be in for a treat. In this article, we’ll explore 18 creamy Paccheri pasta recipes that are perfect for special occasions like holidays, anniversaries, and birthdays. From classic combinations to innovative twists, these recipes showcase the versatility and flavor of Paccheri paired with a variety of creamy sauces.
Whether you’re in the mood for something light and citrusy or rich and indulgent, we’ve got a recipe that’s sure to impress. So go ahead, treat your taste buds (and your guests) to a culinary experience they’ll never forget. In this article, we’ll take a closer look at some of our favorite creamy Paccheri pasta recipes, including Garlic Butter Paccheri with Shrimp and Lemon, Creamy Mushroom and Truffle Paccheri Pasta, and many more.
Garlic Butter Paccheri with Shrimp and Lemon
This Italian-inspired dish combines the richness of garlic butter sauce with the brightness of lemon and the sweetness of shrimp, all wrapped up in tender paccheri pasta.
Ingredients:
– 12 oz paccheri pasta
– 2 cloves garlic, minced
– 1/4 cup unsalted butter, softened
– 1/2 cup white wine (optional)
– 1/2 cup freshly squeezed lemon juice
– 1 pound large shrimp, peeled and deveined
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook paccheri pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add white wine (if using) and lemon juice. Scrape up any browned bits from the bottom of the pan.
4. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
5. Combine cooked pasta, garlic butter sauce, and shrimp in a large serving bowl. Season with salt and pepper to taste.
6. Garnish with chopped parsley (if using) and serve immediately.
Cooking Time: 15-20 minutes
Creamy Mushroom and Truffle Paccheri Pasta
A rich and earthy pasta dish featuring tender paccheri noodles smothered in a creamy mushroom and truffle sauce.
Ingredients:
– 12 oz paccheri pasta
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook paccheri pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook for 3-4 minutes or until translucent.
3. Add mushrooms and garlic; cook for an additional 5 minutes or until mushrooms release their liquid and start to brown.
4. Stir in heavy cream and truffle oil. Bring sauce to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta with mushroom-truffle sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Paccheri with Spicy Sausage and Tomato Cream Sauce
Experience the bold flavors of Italy with this hearty Paccheri dish, paired with spicy sausage and a rich tomato cream sauce.
Ingredients:
– 12 oz Paccheri pasta
– 1 lb spicy Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 28 oz can crushed tomatoes
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook Paccheri pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add sausage and cook, breaking apart with a spoon, until browned and cooked through, about 5 minutes.
3. Remove sausage from skillet and set aside. Reduce heat to medium. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for an additional minute.
4. Stir in crushed tomatoes, heavy cream, salt, and pepper. Bring sauce to a simmer and let cook for 5-7 minutes or until slightly thickened.
5. Combine cooked Paccheri pasta with sausage and tomato cream sauce. If necessary, add reserved pasta water to achieve desired consistency.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Paccheri alla Vodka with Pancetta and Peas
Experience the bold flavors of Italy with this hearty Paccheri alla Vodka dish, featuring crispy pancetta, tender peas, and a rich vodka-infused sauce.
Ingredients:
– 12 oz Paccheri pasta
– 6 oz pancetta, diced
– 1 cup fresh peas
– 2 cloves garlic, minced
– 1/4 cup vodka
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. Bring a large pot of salted water to a boil; cook Paccheri pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy, stirring occasionally. Remove from heat and set aside.
3. Add garlic and peas to the same skillet; cook for 2-3 minutes or until peas are tender.
4. Add vodka to the skillet, scraping up any browned bits from the bottom. Simmer for 1 minute.
5. Stir in reserved pasta water, Parmesan cheese, salt, and pepper. Combine cooked Paccheri pasta with the vodka-pea mixture.
6. Serve immediately, topped with crispy pancetta and a drizzle of olive oil.
Cooking Time: 20-25 minutes
Lobster and Crab Stuffed Paccheri in White Wine Sauce
A luxurious seafood pasta dish that combines succulent lobster and crab with tender paccheri noodles, all bathed in a rich white wine sauce.
Ingredients:
– 12 oz paccheri pasta
– 1/2 cup jumbo lump crab meat
– 1/4 cup cooked lobster meat
– 2 tablespoons unsalted butter
– 1/2 cup white wine
– 1 cup heavy cream
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook paccheri pasta according to package instructions; drain and set aside.
3. In a large skillet, melt butter over medium heat. Add crab meat and lobster meat; cook until heated through, about 2 minutes.
4. Add white wine, heavy cream, garlic, salt, and pepper to the skillet. Bring to a simmer and cook until sauce has thickened slightly, about 5-7 minutes.
5. Combine cooked pasta and seafood mixture in a baking dish. Top with additional white wine sauce if desired.
6. Bake for 15-20 minutes or until heated through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Paccheri with Roasted Garlic Alfredo and Crispy Prosciutto
Savor the rich flavors of Italy with this creamy Paccheri dish, featuring roasted garlic alfredo sauce and crispy prosciutto.
Ingredients:
– 12 oz Paccheri pasta
– 4-6 cloves of garlic
– 2 tbsp olive oil
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper, to taste
– 6 slices of prosciutto di Parma
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. Cook Paccheri pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine olive oil, roasted garlic, Parmesan cheese, and heavy cream. Simmer over medium heat, stirring occasionally, until the sauce thickens slightly.
4. Meanwhile, cook prosciutto slices in a dry skillet over medium-high heat for 2-3 minutes per side, or until crispy.
5. Combine cooked Paccheri pasta with the roasted garlic alfredo sauce. Season with salt and pepper to taste.
6. Serve hot, topped with crispy prosciutto and chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes
Sun-Dried Tomato and Spinach Paccheri in Creamy Pesto
Transform the flavors of Italy into a comforting, creamy pasta dish with this simple recipe.
Ingredients:
– 8 oz paccheri pasta
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 tbsp pesto sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook paccheri pasta according to package instructions; drain and set aside.
3. In a large skillet, combine sun-dried tomatoes, spinach leaves, and Parmesan cheese. Heat over medium heat until the spinach has wilted.
4. In a separate bowl, whisk together heavy cream and pesto sauce until smooth.
5. Combine cooked pasta, tomato-spinach mixture, and creamy pesto sauce. Season with salt and pepper to taste.
6. Serve warm, garnished with additional Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Paccheri Carbonara with Guanciale and Pecorino
A creamy, rich, and indulgent Italian classic gets a boost from the addition of guanciale (cured pork jowl) and pecorino cheese. This recipe combines al dente paccheri pasta, crispy guanciale, and a velvety sauce made with eggs, parmesan, and black pepper.
Ingredients:
– 12 oz paccheri pasta
– 4 oz guanciale, thinly sliced
– 1/2 cup grated pecorino cheese
– 3 large egg yolks
– 1/2 cup grated parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the paccheri pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the guanciale over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together egg yolks and parmesan cheese. Temper the mixture by gradually adding the reserved pasta water while whisking.
4. Add the cooked paccheri pasta to the bowl and toss with the egg yolk mixture.
5. Add the crispy guanciale, pecorino cheese, salt, and black pepper. Toss until well combined.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Four Cheese Paccheri Bake with Herbed Breadcrumbs
Savor the rich flavors of Italy with this creamy, cheesy, and crunchy pasta bake.
Ingredients:
– 1 pound paccheri pasta
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 8 ounces four cheese blend (mix of mozzarella, parmesan, ricotta, and provolone)
– 1 cup whole milk
– Salt and pepper, to taste
– 1/4 cup herbed breadcrumbs (see note)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook paccheri pasta according to package instructions; drain and set aside.
3. In a large skillet, combine olive oil, garlic, and four cheese blend. Stir until the cheese is melted and smooth.
4. Add cooked paccheri pasta to the cheese mixture and stir until well combined.
5. Transfer the pasta to a 9×13-inch baking dish. Pour in whole milk and season with salt and pepper to taste.
6. Top with herbed breadcrumbs (see note) and chopped parsley, if desired.
7. Bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.
Note: For herbed breadcrumbs, combine 1/2 cup panko breadcrumbs with 1 tablespoon olive oil, 1 tablespoon chopped fresh thyme, and 1 tablespoon grated Parmesan cheese. Mix well to combine.
Paccheri with Creamy Pumpkin and Sage Sauce
Paccheri with Creamy Pumpkin and Sage Sauce Recipe
A delicious and creamy twist on traditional Paccheri pasta, this recipe combines the comforting flavors of pumpkin and sage for a unique and satisfying dish.
Ingredients:
– 12 oz Paccheri pasta
– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp unsalted butter
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook Paccheri pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add cubed pumpkin, garlic, salt, and pepper to the skillet. Cook for an additional 5-7 minutes or until pumpkin is tender.
5. Stir in heavy cream and dried sage. Bring mixture to a simmer and let cook for 2-3 minutes or until sauce has thickened slightly.
6. Combine cooked Paccheri pasta with the creamy pumpkin and sage sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Seared Scallops and Asparagus Paccheri in Lemon Cream
Elevate your pasta game with this bright and citrusy dish, featuring tender scallops and crispy asparagus.
Ingredients:
• 12 large scallops
• 1 pound paccheri pasta
• 2 pounds fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil; cook paccheri pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add asparagus to the skillet, cooking for 3-4 minutes or until tender. Season with salt and pepper.
4. Meanwhile, pat scallops dry and season with salt and pepper. Sear in a separate skillet with 1 tablespoon olive oil over medium-high heat for 2-3 minutes per side, or until cooked through.
5. In a small saucepan, combine heavy cream, lemon juice, and reserved pasta water. Simmer over low heat to reduce slightly.
6. Toss cooked paccheri pasta with the lemon cream sauce. Top with seared scallops, asparagus, and Parmesan cheese (if using).
Cooking Time: 15-20 minutes
Paccheri with Burrata and Cherry Tomato Basil Sauce
Paccheri with Burrata and Cherry Tomato Basil Sauce Recipe
A classic Italian dish that combines the creamy richness of burrata cheese with the sweetness of cherry tomatoes and freshness of basil.
Ingredients:
– 12 oz paccheri pasta
– 1 ball burrata cheese
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook paccheri pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add cherry tomatoes and cook for 3-4 minutes or until they release their juices and start to caramelize.
3. Cut the burrata cheese into small pieces and add to the skillet with the cherry tomatoes. Cook for an additional 2 minutes, stirring occasionally.
4. Stir in chopped basil leaves and season with salt and pepper to taste.
5. Add cooked paccheri pasta to the skillet, tossing everything together until well combined. If needed, add some reserved pasta water to achieve desired creaminess.
6. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Paccheri in Creamy Gorgonzola and Walnut Sauce
A classic Italian pasta dish gets a decadent twist with the addition of creamy gorgonzola and crunchy walnuts.
Ingredients:
• 12 oz paccheri pasta
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz Gorgonzola cheese, crumbled
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/2 cup toasted walnuts
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook paccheri according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-low. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in crumbled Gorgonzola, heavy cream, and butter until smooth. Season with salt and pepper to taste.
4. Add cooked paccheri to the skillet, tossing to combine with the sauce. If needed, add reserved pasta water to achieve desired consistency.
5. Sprinkle toasted walnuts on top of the pasta. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Paccheri with Smoked Salmon and Dill Cream
Paccheri with Smoked Salmon and Dill Cream Recipe
A classic Italian pasta dish gets a Nordic twist with the addition of smoked salmon and a tangy dill cream sauce.
Ingredients:
– 12 oz paccheri pasta
– 6 oz smoked salmon, flaked
– 1/2 cup dill cream (see below for recipe)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Dill Cream Recipe:
– 1/2 cup sour cream
– 2 tbsp chopped fresh dill
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook paccheri pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add flaked smoked salmon and cook for 2-3 minutes or until heated through.
3. In a separate bowl, whisk together dill cream ingredients until smooth. Season with salt and pepper to taste.
4. Combine cooked pasta, smoked salmon, and dill cream sauce in a large serving dish. Toss to combine, adding some reserved pasta water if needed for a creamy consistency.
5. Serve immediately, garnished with fresh parsley leaves.
Cooking Time: 20-25 minutes
Paccheri with Roasted Butternut Squash and Brown Butter
This recipe combines the warmth of roasted butternut squash with the richness of brown butter, all wrapped up in a tender paccheri pasta. Perfect for a cozy fall evening.
Ingredients:
– 12 oz paccheri pasta
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
2. Roast the squash for 45-50 minutes, or until tender and caramelized.
3. Bring a large pot of salted water to a boil. Cook the paccheri pasta according to package instructions until al dente.
4. In a small saucepan, melt 1 tbsp of butter over medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant.
5. Add the remaining 1 tbsp of butter to the saucepan and let it brown, stirring occasionally, for about 5 minutes.
6. Combine the cooked pasta, roasted squash, and brown butter in a large serving dish. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
Cooking Time: 1 hour 15 minutes (including squash roasting time)
Paccheri with Creamy Pesto Chicken and Sunflower Seeds
This hearty Paccheri dish combines tender chicken, rich creamy pesto sauce, and crunchy sunflower seeds for a satisfying meal.
Ingredients:
– 8 oz Paccheri pasta
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1/2 cup creamy pesto sauce (homemade or store-bought)
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup sunflower seeds
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook Paccheri pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cooked chicken and cook until heated through.
3. Stir in the creamy pesto sauce and Parmesan cheese. Season with salt and pepper to taste.
4. Add the cooked Paccheri pasta to the skillet and toss to combine with the chicken and pesto mixture.
5. Sprinkle sunflower seeds on top and garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Paccheri in Creamy Tomato Basil Vodka Sauce
Paccheri with Creamy Tomato Basil Vodka Sauce: A rich and decadent pasta dish that combines the flavors of Italy with a hint of vodka’s smoothness.
Ingredients:
– 12 oz paccheri pasta
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes, diced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh basil leaves, chopped
– 1/4 cup vodka (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Bring a large pot of salted water to a boil. Cook paccheri pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add diced tomatoes, heavy cream, Parmesan cheese, and vodka (if using). Stir to combine.
5. Reduce heat to low and simmer sauce for 10-12 minutes, stirring occasionally, allowing flavors to meld together.
6. Add cooked paccheri pasta to the skillet, tossing to coat with the creamy tomato sauce. If necessary, add some reserved pasta water to achieve desired consistency.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.
Cooking Time: 20-25 minutes
Paccheri with Wild Mushrooms and Thyme Cream Sauce
Experience the rich flavors of wild mushrooms and thyme in this creamy, comforting pasta dish.
Ingredients:
– 12 oz paccheri pasta
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 teaspoons fresh thyme leaves
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook paccheri pasta according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
5. In a separate saucepan, combine heavy cream, butter, and thyme. Bring to a simmer over medium heat.
6. Combine cooked pasta, mushroom mixture, and cream sauce. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to impress your guests with these 18 creamy Paccheri pasta recipes, perfect for special occasions! From seafood-inspired dishes like Garlic Butter Paccheri with Shrimp and Lemon, to rich and comforting options like Four Cheese Paccheri Bake with Herbed Breadcrumbs, there’s something for everyone. Whether you’re looking for a show-stopping main course or a decadent side dish, these recipes are sure to delight.
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