Paccheri with Cotechino Ragu

Method

1. Dice the boiled and skinned cotechino into small cubes.
2. Slice the chili pepper into rings.
3. Heat a pan with oil, then sauté garlic, chili, and rosemary for a few minutes.
4. Dice celery, carrot, and onion into small cubes; add the onion last.
5. Add the diced cotechino to the pan and brown over high heat.
6. Add the diced vegetables and let them wilt for about 5 minutes.
7. Deglaze with red wine and let the alcohol evaporate.
8. Add tomato passata, remove the garlic clove, cover, and let cook for 30 minutes.
9. Cook the paccheri in salted boiling water until al dente.
10. Drain the paccheri directly into the pan with the ragù, adding a little pasta cooking water if needed.
11. Mix well, then sprinkle with grated Grana Padano cheese.
12. Serve immediately.