PASTA DI GRAGNANO IGP Paccheri Rigati 500g

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Rigati Paccheri are a large and substantial pasta shape, defined by their ridged surface, which naturally captures rich sauces, and by their wide hollow centre, perfect for generous fillings and hearty preparations. Their firm structure makes them particularly suited to traditional Campanian sauces, from slow-cooked ragù to seafood dishes and baked recipes.

SIGNATURE RECIPE · PACCHERI WITH NEAPOLITAN RAGÙ

One of the great symbols of Neapolitan cuisine and the traditional Sunday lunch. Neapolitan Ragù differs from minced-meat ragù through the use of whole cuts of meat and a very long, slow cooking process, during which the tomatoes gradually absorb the aromas and juices of the meat. For this preparation, we use pork ribs and San Marzano tomatoes, slowly cooked for several hours until the sauce becomes rich, aromatic and deeply flavoured.

Ingredients for 4 people

320 g Rigati Paccheri

500 g pork ribs

1 kg San Marzano peeled tomatoes

1 white onion

100 ml red wine

1 bay leaf

Extra Virgin Olive Oil

Salt and black pepper to taste

Chilli, optional

Preparation

Season the pork ribs with salt and pepper and allow them to rest for a few minutes. Heat a drizzle of Extra Virgin Olive Oil in a large casserole and brown the meat thoroughly on all sides until deeply golden.

Add the finely sliced onion and allow it to soften slowly with the meat. Deglaze with the red wine and, once the alcohol has completely evaporated, add the San Marzano tomatoes. Add the bay leaf and, if desired, a little chilli.

Reduce the heat to the lowest possible setting and cook slowly for at least 5 hours, keeping the sauce at a gentle simmer. This traditional slow cooking process, known in Naples as “pippiare”, allows the tomatoes and meat to gradually merge into a rich and deeply aromatic sauce.

Once cooked, remove the meat from the bones and roughly shred it, or serve it separately according to tradition.

Cook the Rigati Paccheri in plenty of salted water and drain while still al dente. Toss them directly with the ragù, allowing the pasta to absorb the sauce for a few moments. Serve hot with the meat and, if desired, a few fresh basil leaves.