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paccheri ripieni di salsiccia in salsa di peperoni verdi

paccheri stuffed with sausage in green pepper sauce

I don’t usually quote prepartion times in recipes because everyone works at a different pace, but this is a fiddly one and you probably need to allow a good 2 hrs (including cooking time to cook this pasta.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

• make the pepper sauce

• fry the aubergine

• make the stuffing

• par-boil the pasta

• stuff, then bake the pasta

paccheri stuffed with sausage in green pepper sauce

INGREDIENTS

FOR SIX PEOPLE

• 9-10 pork sausages

• 5 large green peppers

• 1 aubergine

• 1 panino bread

• 4 leaves cavolo nero (optional)


PASTA

350g dry paccheri (DeCecco No. 125)


MANTECATURA

none

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METHOD

Begin by slicing the peppers (discarding the stalks and seeds) into thin strps and frying gently in EVO and a splash of water. Don’t colour them, just cook until tender. In a food processer, blend until youget a smooth sauce. For extra green colour, you could add 3-4 leaves of blanched cavolo nero. I added a tablespoon of grated pecorino then a dash of green ‘Tabasco’ jalapeño sauce for heat, together with 2 teaspoons of smoked paprika, for a hint of smoke.


While the pepper’s cooking, chop the aubergine into small cubes and fry in EVO. You can let it colour but not crisp, then allow it to cool.


Next, tear up a panino bread and blend it until you get smooth, uniform breadcrumbs. Skin the sausages and then with your hands, mix the sausages, breadcrumbs and aubergines together to make the pasta stuffing.

Par-boil the paccheri for 2-3 minutes maximum. If they get too floppy they’ll be impossible to stuff. Drain away the cooking water and toss them in a little bit of EVO to stop them sticking together.


Pour about 10mm of the blended pepper sauce into an oven-proof (this will help the paccheri to stand up and also give them the moisture they need to cook).

Stuff the paccheri by hand or with a piping bag and arrange them in the dish. Drizzle any leftover sauce into the spaces between the paccheri and then cover everything in a few milimeters of grated pecorino/parmesan, before baking on a medium heat (Gas 4.5) for about 40 min - but keep checking them!


NEVER SERVE BAKED PASTA WITH A SALAD.


Wilted rocket, spinach or friarielli are a perfect accompaniement if you really must have anything else on your plate.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC


Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.

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