Paccheri alla Schiaffona

Method

1. Cook the paccheri in a large pot of salted boiling water until al dente.
2. In a large pan, sauté a crushed clove of garlic in a drizzle of olive oil until fragrant.
3. Add the peeled tomatoes. Rinse the can with a little water and add it to the pan. Break the tomatoes with a fork. Season with a pinch of salt. Cook over medium heat.
4. Remove the garlic clove once it has released its flavour.
5. Turn off the heat. Add the cream and stir to combine into a pink sauce.
6. Turn the heat back on and warm the sauce.
7. Drain the paccheri when al dente and transfer them to the sauce.
8. Toss the pasta vigorously in the pan for about 2 minutes (the 'schiaffona' motion).
9. Turn off the heat. Add a knob of butter and stir until melted.
10. Add the mozzarella (cut into small cubes or torn) and stir gently until melted and creamy.
11. Serve immediately. Optionally add black pepper to taste.