Learn to cook Paccheri al Sugo Finto, a delightful vegetarian Italian pasta.

Paccheri al Sugo Finto

Paccheri al sugo finto is a traditional Italian recipe that celebrates the rich culinary heritage of Tuscany and Marche. Crafted by Chef Silvia Barban of Larina in New York, this dish offers a modern twist on classic flavors. The ‘fake’ sauce is a vegetarian alternative to meat ragù, boasting the same aroma, structure, and intensity without any meat.

The base of this dish is a fragrant sofrito of celery, carrot, and onion, enhanced with fresh tomatoes and tomato puree. These ingredients simmer to create a thick, flavorful sauce, a true vegetarian ragù from the countryside tradition. In this version, the paccheri are paired with a creamy Parmigiano fondue and vibrant basil oil, adding creaminess and freshness. This pasta dish is perfect for those seeking a rich and satisfying vegetarian main course, ideal for a Sunday lunch or an elegant dinner.

If you love regional Italian cuisine, traditional pasta dishes, and homemade tomato sauces, these paccheri al sugo finto are a must-try: a classic reimagined with modern technique and sensitivity.

Other Vegetarian Sauce Ideas

• Pasta with cherry tomato sauce and stracciatella
• Pasta allo scarpariello
• Spaghetti with fresh tomato, basil, and stracciatella
• Spaghetti with three tomatoes
• Creamy tomato pasta

Ingredients

• Paccheri pasta – 400g
• Celery – 1 stalk
• Carrot – 1
• Onion – 1
• Fresh tomatoes – 300g
• Tomato puree – 200ml
• Parmigiano Reggiano – 100g
• Basil leaves – a handful
• Olive oil – 3 tbsp
• Salt and pepper – to taste

Instructions

1. Chop the celery, carrot, and onion finely to prepare the sofrito.
2. In a pan, heat olive oil and add the chopped vegetables. Cook until they soften.
3. Add the fresh tomatoes and tomato puree to the pan. Season with salt and pepper.
4. Let the sauce simmer on low heat until thickened, about 30 minutes.
5. In the meantime, cook the paccheri pasta in salted boiling water until al dente.
6. Prepare the Parmigiano fondue by melting the cheese gently in a saucepan.
7. Blend basil leaves with olive oil to create the basil oil.
8. Drain the pasta and toss it with the sauce.
9. Serve the paccheri topped with Parmigiano fondue and a drizzle of basil oil.

Total Time: 50 min

Cuisine: Italian