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Loading...A Southern Italian baked pasta inspired by the rustic ovens of Calabria. Large paccheri tubes are tossed in a fiery 'nduja-tomato sauce, layered with cloud-like whipped ricotta, and crowned with golden pecorino breadcrumbs. Each forkful delivers heat, creaminess, and crispy crunch in a single bite.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 685 kcalCalories
- 32 gFat
- 14 gSaturated Fat
- 68 gCarbs
- 6 gFiber
- 9 gSugar
- 28 gProtein
- 920 mgSodium
- 580 mgPotassium
- 280 mgCalcium
- 5 mgIron
- 12 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the nduja sauce
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- 1 tbsp tomato paste
- 150 g (5 oz) 'nduja, casing removed
- 1 (400 g) can crushed San Marzano tomatoes
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the pasta and topping
- 400 g (14 oz) paccheri pasta
- 250 g (9 oz) fresh whole-milk ricotta
- 3 tbsp heavy cream
- Zest of 1 lemon
- 50 g (1/2 cup) grated pecorino romano, divided
- 60 g (1 cup) panko breadcrumbs
- 3 tbsp melted unsalted butter
- 2 tbsp chopped flat-leaf parsley
Directions
- Preheat the oven to 200°C (400°F) and butter a 23×33 cm (9×13 inch) baking dish. Bring a large pot of well-salted water to a boil.
- Heat the olive oil in a large skillet over medium heat. Sauté the onion until softened and translucent, about 5 minutes, then add the garlic and cook for 1 minute more.
- Stir in the tomato paste and 'nduja, breaking the sausage apart with a wooden spoon until melted and fragrant, about 2 minutes. Add the crushed tomatoes, oregano, and a generous pinch of salt and pepper. Simmer gently for 15 minutes while you prepare the pasta.
- Cook the paccheri in the boiling water until just shy of al dente, about 8 minutes (2 minutes less than the package directions). Reserve 200 ml (3/4 cup) of the pasta water before draining.
- In a small bowl, whisk together the ricotta, heavy cream, lemon zest, and a pinch of salt until light and creamy. Set aside.
- Stir the drained pasta into the nduja sauce, adding a splash of reserved pasta water to loosen. Fold in the whipped ricotta and half of the pecorino, then transfer to the prepared baking dish and spread evenly.
- Combine the panko with the melted butter, remaining pecorino, and parsley. Sprinkle in an even layer over the pasta.
- Bake for 20 to 25 minutes, until the sauce is bubbling and the top is deep golden brown. Let rest for 5 minutes before serving hot.
Cook’s Notes
- If paccheri is unavailable, rigatoni or large ziti are excellent substitutes and bake just as well.
- 'Nduja varies in heat between brands; start with 100 g and taste before adding more.
- For a milder version, swap half of the 'nduja for sweet Italian sausage meat.
- Assemble the bake up to 1 day ahead, refrigerate covered, and add 10 minutes to the baking time.
- Always use whole-milk ricotta, not the skim variety, for the creamiest whipped topping.
