19 Must-Make Paccheri Rigati Recipes This Month

Just when you thought pasta couldn’t get any better, paccheri rigati steps in! These jumbo tubes with ridges are perfect for catching every bit of sauce. This month, we’re rounding up 19 must-make recipes—from cozy comfort food to quick weeknight dinners. Get ready to twirl, scoop, and savor every bite!

Classic Tomato Basil Paccheri

Ready for the easiest weeknight pasta that tastes like it simmered all day? This Classic Tomato Basil Paccheri is all about bold, simple flavors.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

1 lb paccheri rigati (or any large tube pasta)
1 can (28 oz) San Marzano tomatoes (crushed by hand)
1/4 cup extra virgin olive oil (plus more for drizzling)
4 cloves garlic, thinly sliced (not minced, to avoid burning)
1 cup fresh basil leaves, torn (plus more for garnish)
1 tsp kosher salt (plus more for pasta water)
1/2 tsp red pepper flakes (optional, for heat)

Instructions

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt — it should taste like the sea. Drop in the paccheri and cook until al dente, about 12 to 14 minutes. Before draining, reserve 1 cup of the starchy pasta water.
While the pasta boils, heat 1/4 cup olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring constantly, until fragrant and just golden, about 1 minute. (Tip: slice garlic evenly to prevent burning.)
Pour the crushed San Marzano tomatoes into the skillet. Season with 1 teaspoon salt and red pepper flakes if using. Bring to a simmer, then reduce heat to medium-low. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly. (Tip: hand-crushing gives a rustic texture.)
Drain the paccheri and add directly to the skillet with the tomato sauce. Toss vigorously to coat, adding reserved pasta water a few tablespoons at a time until the sauce clings to each tube. (Tip: the starch in the water helps emulsify the sauce.)
Remove from heat. Tear the basil leaves over the pasta and stir once more. Serve immediately, finished with a drizzle of olive oil and extra basil leaves on top.

Luscious and bright, this pasta delivers a perfect balance of acidity and richness. The paccheri's ridges catch every bit of sauce, making each bite intensely satisfying. Serve it as a quick weeknight hero or pair with a crisp green salad for an effortless dinner.

Creamy Alfredo Paccheri with Pancetta

Let’s get this creamy Alfredo paccheri on your table in under 30 minutes. Big pasta tubes, rich sauce, crispy pancetta — it’s a weeknight dream.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

1 lb paccheri rigati (or any large tube pasta)
6 oz pancetta, diced (or thick-cut bacon)
2 tbsp unsalted butter
3 cloves garlic, minced (or 1 tsp garlic paste)
1 ½ cups heavy cream (or half-and-half for lighter sauce)
1 cup freshly grated Parmesan (plus more for serving)
½ tsp freshly ground black pepper (adjust to taste)
¼ tsp salt (or to taste)
1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

Bring a large pot of salted water to a rolling boil. Cook paccheri until al dente, about 10-12 minutes. Reserve 1 cup pasta water, then drain.
While pasta cooks, place diced pancetta in a cold large skillet. Cook over medium heat, stirring occasionally, until crispy, 5-7 minutes. Transfer to a paper towel-lined plate; leave 1 tbsp drippings in pan.
Reduce heat to medium-low. Add butter to the drippings and let it melt. Add garlic; sauté until fragrant, about 30 seconds — don’t let it brown.
Pour in heavy cream, stirring constantly. Bring to a gentle simmer (not a boil) and cook for 2 minutes, until slightly thickened.
Remove pan from heat. Whisk in Parmesan and black pepper until smooth and creamy. Taste and add salt if needed — Parmesan is salty, so go easy.
Add drained paccheri to the sauce. Toss vigorously, adding reserved pasta water a tablespoon at a time if sauce is too thick. The starch in the water helps emulsify.
Fold in most of the crispy pancetta, saving some for topping. Serve immediately, garnished with remaining pancetta, extra Parmesan, and parsley.

Ultra-silky sauce clings to every ridge of the paccheri, while salty pancetta adds crunch in every bite. Finish with a flurry of black pepper — or toss in peas for a pop of green.

Spicy Arrabbiata Paccheri

Jaw-dropping heat meets al dente tubes in this Spicy Arrabbiata Paccheri. We're talking fiery chili flakes, sizzling garlic, and a tomato sauce that clings to every ridged curl. No fluff—just bold, punchy pasta that slaps.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Sauce

3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1–2 teaspoons red pepper flakes (adjust to your heat tolerance)
1 can (28 oz) crushed tomatoes (preferably San Marzano)
1 teaspoon kosher salt (plus more for pasta water)
1/4 cup fresh parsley, finely chopped

For the Pasta

1 pound paccheri rigati (or other large tubular pasta like rigatoni)
Reserved pasta water (about 1 cup, for loosening sauce)

Instructions

Bring a large pot of salted water to a rolling boil. Add the paccheri and cook until al dente, about 2 minutes less than package directions (usually 8–10 minutes).
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic slices and cook until fragrant and lightly golden, about 45 seconds—do not let them burn (tip: remove skillet from heat briefly if they brown too fast).
Stir in red pepper flakes and let them sizzle in the oil for 15 seconds to release their heat.
Pour in crushed tomatoes and add 1 teaspoon salt. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
Reserve 1 cup of pasta water just before draining. Drain the paccheri and add directly to the skillet with the sauce.
Toss pasta with sauce over medium heat, adding splashes of reserved pasta water (about 1/4 cup at a time) until the sauce coats every tube—don't drown it (tip: the starchy water helps the sauce cling).
Remove from heat and fold in fresh parsley. Taste and adjust salt or chili flakes if needed (tip: if too spicy, a drizzle of olive oil can mellow it).

Plate these blazing tubes with a final crack of black pepper. The sauce hugs every ridge, delivering a slow-burning warmth that builds with each bite. Serve with crusty bread to soak up every last drop—no leftovers, guaranteed.

Paccheri Bolognese

Whip up a bowl of pure comfort: paccheri rigati hugged by a slow-cooked bolognese. Rich red wine, tender beef and pork, all tangled in those ridged tubes. This is Sunday sauce territory — but we’re making it your weeknight hero.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Bolognese Sauce

2 tbsp olive oil (or any neutral oil)
1 large onion, finely diced
2 celery ribs, finely diced
2 carrots, finely diced
4 cloves garlic, minced
1 lb ground beef (80/20)
1/2 lb ground pork
1 cup dry red wine (like Chianti)
1 can (28 oz) crushed San Marzano tomatoes
2 tbsp tomato paste
1 cup whole milk (room temperature helps prevent curdling)
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp freshly grated nutmeg

Pasta and Serving

1 lb paccheri rigati (or any large tube pasta)
2 tbsp salt for pasta water
1 cup reserved pasta water
Freshly grated Parmigiano-Reggiano, for serving
Fresh basil leaves (optional, for garnish)

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until softened, about 8 minutes. Add garlic; cook 1 minute until fragrant.
Add ground beef and pork; cook, breaking up with a wooden spoon, until no longer pink, about 8 minutes. Tip: Do not rush the browning — it builds flavor.
Pour in red wine; scrape up any browned bits from the bottom. Simmer until the wine has mostly evaporated, 3-4 minutes.
Stir in tomato paste; cook for 2 minutes to deepen the flavor. Add crushed tomatoes, milk, bay leaf, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low. Cover partially and cook for 2 hours, stirring every 20 minutes.
About 15 minutes before the sauce is done, bring a large pot of water to a rolling boil. Add 2 tbsp salt. Cook paccheri according to package directions until al dente, typically 12 minutes. Reserve 1 cup pasta water before draining.
Add drained paccheri directly to the bolognese sauce. Toss over low heat, adding a splash of reserved pasta water to loosen and coat each tube. Tip: The starchy water helps the sauce cling to the ridges.
Serve immediately in shallow bowls. Top generously with freshly grated Parmigiano-Reggiano and fresh basil if using. Tip: For best texture, grate cheese just before serving.

Savor each ridged tube of paccheri, catching pools of velvety sauce. The slow-cooked meat melts into the pasta, while the parmesan adds a salty punch. This is the kind of meal that makes you close your eyes and forget the day — straight comfort in a bowl.

Paccheri alla Norma

Eggplant lovers, this Paccheri alla Norma is your new obsession. Crispy, golden eggplant meets a silky tomato sauce, all tangled in thick paccheri pasta. Finish with a shower of ricotta salata and fresh basil.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

1 large eggplant (about 1 lb), cut into 1/2-inch cubes
3 tbsp olive oil, divided (for frying and sauce)
1 (28 oz) can whole San Marzano tomatoes, crushed by hand
3 cloves garlic, thinly sliced
1/4 tsp red pepper flakes (optional, for heat)
12 oz paccheri rigati pasta
1/2 cup ricotta salata, finely grated
1/4 cup fresh basil leaves, torn
Salt and black pepper to taste

Instructions

Toss eggplant cubes with 1 tsp salt and let rest in a colander for 15 minutes. (Tip: This draws out bitterness and prevents oil absorption.)
Pat eggplant dry with paper towels.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Add eggplant in a single layer and cook, stirring occasionally, until golden brown and tender, about 8 minutes. (Tip: Don't overcrowd; fry in batches if needed.)
Transfer eggplant to a plate and set aside.
Reduce heat to medium. Add remaining 1 tbsp olive oil and garlic slices; cook until fragrant, about 30 seconds.
Add red pepper flakes if using, then pour in crushed tomatoes. Season with 1/2 tsp salt and a pinch of black pepper.
Simmer sauce, stirring occasionally, until thickened, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook paccheri according to package directions until al dente (usually 12 minutes). Reserve 1/2 cup pasta water before draining.
Add cooked eggplant and drained pasta to the sauce. Toss over medium heat, adding a splash of pasta water if needed to loosen.
Remove from heat. Stir in half the ricotta salata and half the basil.
Serve immediately, topped with remaining ricotta salata and basil.

Oozing with flavor, each bite delivers crunchy eggplant, tangy tomato, and salty cheese. This dish is a love letter to Sicily — serve with a bold red wine and crusty bread to soak up every drop.

Garlic Shrimp Paccheri

Briny shrimp and buttery garlic meet chewy paccheri in this 20-minute weeknight hero. It’s light, fresh, and bursting with lemon and wine—no heavy cream needed. Just bold flavors and ridged pasta that grabs every drop.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

1 lb paccheri rigati
1 lb large shrimp, peeled and deveined
4 cloves garlic, thinly sliced
1/2 cup dry white wine (like Sauvignon Blanc)
1 lemon (zested and juiced)
1/4 cup fresh parsley, chopped
3 tbsp olive oil
2 tbsp unsalted butter
1/2 tsp red pepper flakes (optional, adjust to taste)
Kosher salt, to taste

Instructions

Bring a large pot of well-salted water to a boil. Add paccheri and cook until al dente (about 10–12 minutes). Reserve 1 cup pasta water before draining.
While pasta cooks, pat shrimp dry with paper towels and season with a generous pinch of salt and red pepper flakes.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Transfer to a plate.
Reduce heat to medium. Add butter and garlic to the skillet; sauté for 30 seconds until fragrant. Do not let garlic brown.
Pour in white wine, scraping up any browned bits. Let it reduce by half, about 1 minute.
Return shrimp to the skillet. Add lemon zest and juice; toss to coat.
Add drained paccheri and 1/2 cup reserved pasta water. Toss vigorously over medium heat for 1–2 minutes until the sauce emulsifies and coats the pasta. Add more pasta water if it looks dry.
Remove from heat. Stir in fresh parsley. Serve immediately with extra lemon wedges.

Garlicky, bright, and just-cooked shrimp cling to every ridged tube of paccheri. The lemon and wine cut through the richness, making this dish perfect for spring. Serve with a crusty baguette to soak up every last drop of the silky pan sauce.

Paccheri with Lobster in Tomato Cream

Obsessed? You will be. This paccheri with lobster in tomato cream is the weeknight flex that feels like a night out. Big tubes, rich sauce, and tender lobster — ready in under an hour.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

1 lb paccheri rigati (or any large tube pasta)
1 lb lobster meat (fresh or frozen, thawed)
2 tbsp olive oil
1 shallot, finely diced
2 cloves garlic, minced
1/2 cup brandy (or dry white wine)
1 can (14.5 oz) crushed tomatoes
1 cup heavy cream
1 tsp dried tarragon (or 1 tbsp fresh)
Salt and black pepper to taste
1/4 cup reserved pasta water (as needed)
Fresh parsley for garnish (optional)

Instructions

Bring a large pot of generously salted water to a boil. Cook paccheri according to package directions until al dente. Reserve 1 cup pasta water before draining; set pasta aside.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add shallot and garlic; sauté until fragrant, about 2 minutes — don’t let the garlic brown.
Carefully pour in brandy. If using gas, tilt pan away from flame to avoid flare-ups. Let brandy reduce by half, about 1 minute.
Stir in crushed tomatoes and tarragon. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Reduce heat to low. Pour in heavy cream and add lobster meat. Cook until lobster is just heated through, about 3 minutes — overcooking makes it rubbery. Season with salt and pepper.
Add cooked paccheri to the skillet. Toss to coat, adding reserved pasta water a splash at a time until sauce clings to pasta (start with 2 tbsp, add more if needed).
Serve immediately, garnished with fresh parsley if desired.

Bold, buttery, and balanced — every bite is a textural dream. The paccheri tubes catch the sauce, while the lobster stays tender. Serve with crusty bread to soak up every last drop.

Mushroom Truffle Paccheri

Heads up: this isn't your average pasta. We're talking paccheri rigati tossed with earthy mushrooms, truffle oil, and parmesan. Decadent but punchy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Pasta & Mushrooms

1 lb paccheri rigati (or any large tube pasta)
3 tbsp olive oil (or any neutral oil)
1 lb mixed mushrooms (cremini, shiitake, oyster; torn or sliced if large)
2 garlic cloves (thinly sliced)
1 tbsp fresh thyme leaves (plus more for garnish)

Sauce & Finish

1/2 cup reserved pasta water (starchy, from cooking pasta)
1/2 cup heavy cream (or half-and-half for lighter)
1/2 cup grated parmesan (plus more for serving)
1 tbsp truffle oil (adjust to taste)
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a rolling boil. Add paccheri and cook until al dente, about 10-12 minutes (check package). Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer (work in batches if needed). Cook undisturbed for 3 minutes until golden brown on one side.
Toss mushrooms and continue cooking for 3-4 minutes until all moisture evaporates and they're deeply browned. Season with a pinch of salt and pepper.
Reduce heat to medium. Add remaining 1 tbsp olive oil and sliced garlic. Cook for 30 seconds until fragrant, stirring constantly (don't let garlic burn). Tip: For a lighter sauce, swap cream for half-and-half.
Add fresh thyme leaves and cook for 30 seconds more. Stir to combine.
Pour in reserved pasta water and heavy cream. Bring to a simmer and cook for 2 minutes until slightly thickened. Tip: Save extra pasta water to adjust consistency later.
Toss in cooked paccheri and grated parmesan. Stir vigorously for 1 minute to create a creamy, emulsified sauce. Tip: Add extra pasta water if too thick.
Remove from heat. Drizzle in truffle oil and toss gently. Taste and adjust salt and pepper. Serve immediately with extra parmesan and thyme leaves on top.

The texture is pure luxury—chewy pasta, tender mushrooms, and a silky cream sauce kissed with truffle. Try it with a glass of Chianti or pile it onto toasted bread for an epic crostini. Trust me, you'll want leftovers.

Paccheri Pesto Genovese

Listen up, pasta lovers. This Paccheri Pesto Genovese is your new weeknight hero — big tubes, bold basil, and zero stovetop sauce drama. It's basically summer in a bowl.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Pesto

2 cups fresh basil leaves (packed, no stems)
1/3 cup pine nuts (toasted for deeper flavor)
2 cloves garlic (or 1 tsp minced)
1/2 cup grated pecorino Romano (plus more for serving)
1/3 cup extra-virgin olive oil (or any good quality)
1/2 tsp salt (or to taste)

Pasta & Assembly

1 lb paccheri rigati (or large tube pasta like rigatoni)
2 cups fresh green beans (trimmed and halved)
Reserved pasta water (as needed)

Instructions

Bring a large pot of salted water to a rolling boil.
Toast pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant — about 2-3 minutes. Set aside.
In a food processor, combine basil, garlic, toasted pine nuts, pecorino, and salt. Pulse until coarsely chopped.
With processor running, stream in olive oil until a smooth paste forms. Scrape down sides — that's your pesto.
Add paccheri to boiling water and cook according to package directions until al dente (about 8-10 minutes).
In the last 2 minutes of cooking, add green beans to the pasta water to blanch.
Reserve 1 cup of pasta water, then drain pasta and green beans together.
Return pasta and green beans to the pot. Add pesto and toss until coated.
If too thick, stir in reserved pasta water, 1 tablespoon at a time, until creamy.
Serve immediately with extra pecorino grated on top.

This dish is pure comfort — hearty paccheri cradling a vibrant, garlicky pesto with tender green beans in every bite. Try serving it with grilled chicken or a cold glass of Pinot Grigio for a complete meal.

Baked Paccheri with Mozzarella and Sausage

Viral-worthy and ridiculously easy: this baked paccheri layers tender pasta, spicy Italian sausage, creamy bechamel, and gooey mozzarella for a golden, bubbly casserole.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

1 lb paccheri rigati (or any large tube pasta)
1 lb Italian sausage (mild or spicy, casings removed)
8 oz mozzarella (freshly shredded for best melt)
24 oz jar tomato sauce (use your favorite marinara)
2 tbsp olive oil (extra virgin)
1 medium onion (diced)
3 cloves garlic (minced)
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk (room temp for smoother bechamel)
1 tsp salt (divided, plus more for pasta water)
1/2 tsp black pepper
1/4 tsp nutmeg (freshly grated recommended)
Fresh basil leaves (for garnish)

Instructions

Preheat oven to 375°F with a rack in the middle position.
Bring a large pot of salted water to a boil (use 1 tbsp salt per 4 quarts water). Add paccheri and cook 2 minutes less than package directions (about 8-9 minutes) until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
While pasta cooks, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-6 minutes. Transfer sausage to a plate; leave 1 tbsp drippings in the pan.
Reduce heat to medium. Add diced onion to the skillet and sauté until softened, about 2 minutes. Add minced garlic and cook 30 seconds until fragrant.
Pour in the entire jar of tomato sauce, scraping up any browned bits. Return sausage to the skillet. Add 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 5 minutes, then remove from heat.
Make the bechamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute (do not let brown). Gradually whisk in milk, then add remaining 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Continue whisking until sauce thickens, about 3-4 minutes. Remove from heat.
Assemble the casserole: Spread half the paccheri in a 9×13-inch baking dish. Top with half the meat sauce, then half the mozzarella. Repeat layers: remaining pasta, remaining meat sauce, and remaining mozzarella. Pour bechamel evenly over the top (don't stir).
Bake uncovered for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes, then garnish with fresh basil.

Zoom in on that crunchy, golden top layer—it's the best part. Serve with a simple green salad and a glass of Chianti for a weeknight dinner that feels like Sunday supper.

Paccheri Carbonara

Bold move: ditching spaghetti for paccheri rigati. This carbonara swaps cream for silky egg yolks and salty guanciale—one bite and you'll never go back.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Carbonara

1 lb paccheri rigati
8 oz guanciale, cut into small strips
4 large egg yolks
1 cup finely grated pecorino Romano (plus more for serving)
1 tsp freshly ground black pepper (plus more for serving)
Salt (for pasta water)

Instructions

Bring a large pot of water to a boil. Season generously with salt—it should taste like the sea.
While water heats, place guanciale strips in a cold skillet. Cook over medium-low heat until fat renders and meat is crispy, about 8 minutes. Transfer guanciale to a plate, leaving rendered fat in the skillet.
Cook paccheri in the boiling water until al dente (about 1 minute less than package directions). Reserve 1 cup of pasta water before draining.
In a bowl, whisk together egg yolks, pecorino, and black pepper until smooth.
Remove the skillet with guanciale fat from heat. Add the hot drained pasta to the skillet and toss to coat evenly with the fat.
Slowly pour the egg mixture over the pasta while tossing vigorously. Add reserved pasta water a splash at a time, tossing continuously, until the sauce is creamy and coats each tube—about 1/3 cup. (Tip: Keep the skillet off the heat to avoid scrambling the eggs.)
Return the crispy guanciale to the skillet and toss to combine. Serve immediately with extra pecorino and a crack of black pepper.

A silky sauce clings to every ridge of these giant tubes, with salty guanciale in every bite. Serve it straight up or finish with a crack of pepper and a flurry of pecorino for next-level flavor.

Paccheri with Clams and White Wine

No fancy tricks here—just briny clams, white wine, and garlic coating every ridged tube of paccheri. This is the kind of weeknight pasta that feels like a restaurant meal but takes 30 minutes tops.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Paccheri

1 lb fresh clams, scrubbed (discard any that won't close)
8 oz paccheri rigati
3 tbsp olive oil
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (adjust to heat preference)
1/2 cup dry white wine
2 tbsp unsalted butter
1/4 cup fresh parsley, chopped
Salt for pasta water

Instructions

Bring a large pot of salted water to a boil (use 1 tbsp salt per quart).
Add paccheri and cook 2 minutes less than package directions (pasta will finish in sauce).
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant but not browned.
Add clams and white wine; cover immediately. Steam 4-6 minutes until clams open. (Tip: discard any clams that stay shut after cooking.)
Using a slotted spoon, transfer opened clams to a bowl; cover to keep warm. Leave liquid in skillet.
When pasta is al dente, reserve 1 cup pasta water. Drain pasta.
Bring clam liquid in skillet to a simmer. Add butter and stir until melted. (Tip: the emulsified sauce clings to paccheri's ridges.)
Add drained paccheri to skillet; toss over medium heat, adding pasta water as needed to create a silky sauce (about 1/2 cup).
Return clams and any accumulated juices to skillet; toss gently. Remove from heat; stir in parsley.
Serve immediately with crusty bread or a wedge of lemon.

Each paccheri tube captures the briny, garlicky sauce in its ridges—pure coastal comfort. Eat it straight from the pan or dressed up with fresh lemon zest and extra parsley. Either way, it’s a bowl of summer in every bite.

Paccheri with Roasted Vegetables

Here’s a weeknight winner: paccheri rigati meets roasted zucchini, bell peppers, and cherry tomatoes. Tossed in a sticky balsamic glaze, it’s pure magic. Ready in under 40 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Vegetables

1 large zucchini, cut into half-moons
2 bell peppers (any color), sliced into strips
1 pint cherry tomatoes, halved
3 tbsp olive oil (or any neutral oil)
1 tsp salt (adjust to taste)
1/2 tsp black pepper
4 garlic cloves, smashed

For the Pasta and Assembly

12 oz paccheri rigati (or large tube pasta)
1/4 cup balsamic glaze (store-bought or homemade)
1/4 cup fresh basil leaves, torn
1/2 cup grated Parmesan (optional, for serving)

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Toss zucchini, bell peppers, cherry tomatoes, olive oil, salt, pepper, and smashed garlic on the baking sheet. Spread in a single layer. Tip: Don't overcrowd the pan—veggies should roast, not steam.
Roast for 20-25 minutes, until vegetables are tender and edges are charred. Toss halfway through. Tip: High heat brings out sweetness and gives that smoky flavor.
Meanwhile, bring a large pot of salted water to a boil. Cook paccheri according to package directions until al dente (usually 10-12 minutes). Reserve 1 cup pasta water, then drain.
Transfer roasted vegetables (including garlic cloves) to a large bowl. Add cooked pasta, balsamic glaze, and toss well. If too dry, add a splash of reserved pasta water to loosen. Tip: The starchy water helps the glaze cling to the pasta.
Fold in torn basil leaves. Serve immediately with grated Parmesan on top, if desired.

Sink your teeth into these hearty tubes—each bite is a burst of sweet, tangy, and savory. Serve as a main with a green salad or as a side for grilled chicken. Either way, it’s a total crowd-pleaser.

Paccheri with Lamb Ragù

Just one bite of these ridiculously tender lamb shreds tangled with al dente paccheri and you'll be hooked. This ragù is slow-braised with rosemary and red wine until it's spoon-coating magic—then tossed with those big ridged tubes that catch every bit of sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 150 minutes

Ingredients

For the Lamb Ragù

2 lbs lamb shoulder, cut into 2-inch chunks
2 tbsp olive oil
1 medium yellow onion, finely diced
1 large carrot, finely diced
2 celery ribs, finely diced
4 cloves garlic, minced (use a microplane for a paste)
2 sprigs fresh rosemary, leaves stripped and chopped
1 cup dry red wine (like Cabernet or Sangiovese)
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes (San Marzano preferred)
1 cup beef broth (low-sodium)
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper, freshly ground

For the Pasta & Finish

1 lb paccheri rigati (or large tube pasta)
1/2 cup pecorino romano, finely grated (plus more for serving)

Instructions

Season lamb chunks all over with 1 tsp salt and 1/2 tsp pepper. Don't be shy—it's the foundation of flavor.
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb in a single layer (work in batches if needed) for 3-4 minutes per side until deeply browned. Transfer to a plate.
Reduce heat to medium. Add onion, carrot, and celery to the pot. Sauté, stirring occasionally, until softened and lightly golden, about 8 minutes. Scrape up any browned bits.
Add garlic and chopped rosemary; cook just until fragrant, about 1 minute. (Tip: keep garlic moving so it doesn't burn.)
Pour in red wine and bring to a boil, scraping the bottom of the pot with a wooden spoon to release all the fond. Let wine reduce by half, about 3 minutes.
Stir in tomato paste and cook, stirring constantly, for 2 minutes—this deepens the umami.
Return lamb and any accumulated juices to the pot. Add crushed tomatoes and beef broth. Stir to combine, then bring to a gentle simmer.
Cover the pot and transfer to a preheated 325°F oven. Braise for 2 to 2.5 hours, until lamb is fall-apart tender. (Tip: check at 2 hours; you shouldn't need more than 30 extra minutes.)
Remove pot from oven. Using two forks, shred lamb into bite-sized pieces directly in the sauce. Stir well and keep warm over low heat.
Bring a large pot of generously salted water to a boil. Cook paccheri until al dente (about 2 minutes less than package directions). Reserve 1 cup of pasta water before draining.
Add drained paccheri to the ragù pot. Toss over medium heat, adding pecorino and a splash of pasta water if the sauce seems tight. (Tip: the starchy water helps the sauce cling to the pasta.)
Serve immediately in warm bowls with extra pecorino on top. Don't skip the cheese—it adds the salty finish.

No lie—the rigatoni-like ridges of paccheri are made for this sauce. Each tube grabs a pocket of lamb and that silky, wine-kissed jus. Try finishing with a drizzle of good olive oil and a few crispy rosemary leaves for crunch.

Paccheri with Spinach and Ricotta

Ready to level up your pasta game? This paccheri with spinach and ricotta is creamy, bright, and comes together faster than takeout. No cream needed—just good ricotta and a little pasta water magic.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pasta

1 lb paccheri rigati (or any large tube pasta)
Kosher salt (for pasta water)

For the Sauce

2 tbsp extra-virgin olive oil (or any neutral oil)
3 cloves garlic, minced
5 oz fresh spinach (about 2 large handfuls)
1 cup whole-milk ricotta (for creaminess; low-fat won't work as well)
Zest of 1 lemon (plus more for serving)
1/4 tsp freshly grated nutmeg (or to taste)
Black pepper, to taste
Grated Parmesan (for serving; pecorino also works)

Instructions

Bring a large pot of salted water to a rolling boil. Tip: salt the water like the sea—it's the only chance to season the pasta from within.
Add paccheri rigati and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Do not brown.
Add spinach in handfuls, stirring constantly, until wilted, about 2 minutes. Season with a pinch of salt.
In a small bowl, combine ricotta, lemon zest, nutmeg, and black pepper. Mix until smooth.
Drain pasta and transfer directly to the skillet with spinach. Toss to combine.
Reduce heat to low. Add ricotta mixture and 1/2 cup reserved pasta water. Stir vigorously until the sauce coats each piece of pasta, about 1 minute. Add more pasta water a tablespoon at a time if the sauce seems thick.
Serve immediately, topped with grated Parmesan and extra lemon zest.

Finish with a crack of black pepper and a drizzle of good olive oil. The ricotta makes every bite silky, while the lemon and nutmeg keep it bright. Serve it as a main or alongside a crisp white wine—either way, it's a 20-minute masterpiece.

Paccheri with Lemon Caper Sauce

You're about to meet your new weeknight hero: Paccheri with Lemon Caper Sauce. Buttery, briny, and bright—this 20-minute pasta throws a flavor party that'll make your taste buds waltz. No cream, no fuss, just pure zingy goodness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Pasta

1 lb paccheri rigati (or any large tube pasta)
Kosher salt (for pasta water, about 2 tbsp per gallon)

For the Sauce

6 tbsp unsalted butter, cubed
1/4 cup capers, drained (rinsed if salt-packed)
Zest of 2 lemons (about 2 tsp)
1/4 cup fresh lemon juice (from about 2 lemons)
1/2 cup finely chopped fresh parsley (sturdy stems ok)
1/2 cup panko breadcrumbs (toasted, for crunch)
Freshly ground black pepper, to taste

Instructions

Bring a large pot of water to a rolling boil. Add 2 tbsp kosher salt per gallon of water—pasta water should taste like the sea.
Drop paccheri into boiling water and cook according to package directions until al dente, usually 8-9 minutes. Reserve 1 cup pasta water before draining.
While pasta boils, melt 4 tbsp butter in a large skillet over medium heat. Swirl until foamy, about 1 minute.
Add capers to the butter and fry for 2 minutes until they start to crisp and pop—watch for splatters.
Stir in lemon zest and lemon juice; cook for 30 seconds until fragrant. Turn off heat.
Drain pasta (do not rinse) and transfer directly to the skillet with the lemon caper butter. Toss well, adding reserved pasta water 1/4 cup at a time until sauce clings to each tube—about 1/2 cup total.
Add remaining 2 tbsp butter and parsley; toss until butter melts and parsley brightens. Season with a few grinds of black pepper.
Serve immediately, topping each bowl with a generous sprinkle of toasted panko breadcrumbs for crunch.

You'll love how the ridged paccheri catch every tangy, buttery drop. For extra oomph, serve with a side of grilled shrimp or a simple arugula salad. This bright, punchy dish is spring on a plate—and it's ready before you can say 'TikTok pasta.'

Paccheri with Vodka Sauce

Nobody does comfort like a creamy vodka sauce hugging thick paccheri. This silky, tomato-forward pasta is your new weeknight obsession—ready in under 45 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta

1 pound paccheri rigati (or other large tube pasta)

For the Sauce

2 tablespoons olive oil (or any neutral oil)
1 large yellow onion, finely diced
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup vodka
1 can (28 oz) crushed tomatoes (San Marzano recommended)
1 cup heavy cream
1 cup grated Parmesan cheese (plus more for serving)
Salt and black pepper to taste
Fresh basil for garnish (optional)

Instructions

Bring a large pot of salted water to a boil. Cook paccheri according to package directions until al dente (about 12 minutes). Reserve 1 cup pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. (Tip: Don't rush this step—it builds the flavor base.)
Stir in garlic and red pepper flakes, cook for 1 minute until fragrant.
Pour in vodka and let it sizzle, scraping up any browned bits. Cook until reduced by half, about 2 minutes.
Add crushed tomatoes, bring to a simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally. (Tip: Letting the sauce simmer deepens the tomato flavor.)
Stir in heavy cream and Parmesan, whisk until smooth. Simmer gently for 2-3 minutes until thickened. Season with salt and pepper. (Tip: Taste before adding salt—Parmesan adds saltiness.)
Add drained paccheri to the sauce, tossing to coat. If too thick, add reserved pasta water a little at a time until saucy.
Serve immediately, topped with extra Parmesan and fresh basil if desired.

Creamy, tangy, and with just a kick of heat—this vodka sauce clings to every ridge of the paccheri. Pair it with a crisp green salad and garlic bread for an epic dinner.

Paccheri with Peas and Prosciutto

Get ready for the quickest spring pasta ever. Paccheri rigati catches cream, peas, and crispy prosciutto in every ridged bite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pasta

1 lb paccheri rigati pasta
1 tablespoon kosher salt (for pasta water)

For the Sauce

4 oz thinly sliced prosciutto, cut into 1/2-inch strips
2 tablespoons unsalted butter
1 small yellow onion, finely diced (about 1/2 cup)
3 cloves garlic, minced
1 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup fresh mint leaves, roughly chopped
1/2 teaspoon black pepper, freshly ground

Instructions

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then drop in paccheri. Cook according to package directions until al dente (typically 11–13 minutes). Reserve 1 cup pasta water before draining.
While pasta cooks, place prosciutto strips in a cold nonstick skillet. Set heat to medium and cook, stirring occasionally, until crispy and browned (about 4 minutes). Transfer to a paper-towel-lined plate; leave fat in pan.
Add butter to the same skillet over medium heat. Once melted, add onion and cook, stirring often, until translucent (3–4 minutes). Stir in garlic and cook until fragrant (about 30 seconds).
Pour heavy cream into the skillet. Bring to a gentle simmer over medium heat, then reduce to low. Whisk occasionally until slightly thickened (2 minutes).
Add frozen peas directly to the cream sauce. Cook, stirring gently, until peas are bright green and just warmed through (1–2 minutes). Do not boil.
Drain pasta (reserving water) and add directly to the skillet. Toss over low heat, adding reserved pasta water a splash at a time (about 1/4 cup) to loosen the sauce. Continue tossing until every paccheri is coated and sauce clings nicely (1 minute).
Remove skillet from heat. Sprinkle in Parmesan cheese and black pepper; toss quickly until cheese melts into a silky sauce. (Tip: work fast so cheese doesn’t clump.)
Divide pasta among warm bowls. Top with crispy prosciutto and a generous shower of fresh mint. Serve immediately with extra Parmesan on the side.

Nothing beats that first forkful — salty, crispy prosciutto meets sweet peas and rich cream. The mint cuts through like a fresh spring breeze, and the paccheri’s ridges hold every drop. Serve with a side salad or crusty bread to soak up the sauce.

Paccheri alla Puttanesca

Hustle up the boldest pasta of your life. Paccheri rigati catch every briny bite of olives, capers, anchovies, and garlic in a tomato sauce that slaps. Ready in 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

1 pound paccheri rigati (or any large tube pasta)
3 tablespoons olive oil (extra virgin preferred)
4 anchovy fillets (packed in oil, drained)
4 garlic cloves (sliced thin)
1/4 teaspoon red pepper flakes (adjust for heat)
1/2 cup pitted kalamata olives (halved)
3 tablespoons capers (drained)
1 can (28 ounces) whole peeled tomatoes (crushed by hand)
1/4 cup fresh parsley (chopped)
Salt for pasta water (use generously)

Instructions

Bring a large pot of salted water to a rolling boil for the pasta.
Drop paccheri and cook until al dente, about 11-13 minutes, reserving 1 cup pasta water before draining.
While pasta boils, heat olive oil in a large skillet over medium heat.
Add anchovy fillets and stir until they dissolve into the oil, about 1-2 minutes.
Toss in sliced garlic and red pepper flakes; cook 30 seconds until fragrant, don't let it burn.
Add halved olives and capers; sauté 1 minute to release flavor.
Crush whole tomatoes into the skillet (save can juices too); bring to a simmer and cook 8 minutes, stirring occasionally.
Drain paccheri and transfer directly to the skillet with sauce; toss to coat evenly.
Splash in reserved pasta water if sauce seems tight, about 1/4 cup at a time.
Remove from heat, fold in chopped parsley, and serve immediately.

This sauce clings to every ridge of paccheri, delivering a punch of umami in each bite. Top with extra parsley or a pinch of flaky salt for crunch. It's weeknight magic that tastes like hours of simmering.

Conclusion

From weeknight dinners to impressive date nights, these paccheri rigati recipes cover it all. I hope you find your new favorite! Which one will you try first? Leave a comment below and don’t forget to pin this roundup for later.