Italian
Paccheri alla Vittorio
by Cucina con Ruben · 548K subscribers on YouTube
A creamy tomato pasta dish from the three-Michelin-starred restaurant Da Vittorio, made with a blend of fresh and canned tomatoes, enriched with butter and Parmigiano Reggiano.
- Difficulty
- medium
Ingredients
12 items- Paccheri
- Garlic3 whole cloves
- Extra Virgin Olive Oil
- Datterini Tomatoes
- San Marzano Tomatoes
- Oxheart Tomato(optional) — Half a tomato; the chef expressed doubt about using it
- Peeled TomatoesCanned peeled tomatoes
- Salt
- Black Pepper
- BasilFresh, generous amount
- Parmigiano Reggiano 22 MonthsGrated
- Burro Non SalatoCut into cubes
Method
- Put olive oil in a large pan and add 3 whole garlic cloves (skin removed). Cook on very low heat until fragrant.
- Cut datterini tomatoes in half and add to the pan.
- Cut San Marzano tomatoes and add them.
- Add half a cuor di bue tomato, cut into pieces.
- Add a pinch of salt and pepper. Cook the sauce for about 30 minutes on low heat.
- Add canned peeled tomatoes, crushing them by hand, and continue cooking for a few more minutes.
- Blend the sauce until smooth, then pass it through a fine sieve to obtain a velvety texture.
- Meanwhile, grate a generous amount of Parmigiano Reggiano (22 months aged).
- Cut unsalted butter into small cubes.
- Cook the paccheri pasta in salted boiling water until al dente.
- Transfer the drained pasta to the sauce and finish cooking, adding a generous amount of fresh basil leaves.
- Add the grated Parmigiano Reggiano and the butter cubes, and vigorously stir (mantecare) until the sauce is creamy and emulsified.
- Plate the pasta and sprinkle with a little more grated Parmigiano Reggiano. Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
