paccheri

They fly in fresh mozzarella from Naples and I love the paccheri —large rigatoni.

Cashmere King Brunello Cucinelli 2011

Something similar happened with a pasta dish of paccheri (they're tubular, they're from Naples and, no, I'd never heard of them, either) with burrata, a posh type of Apulian mozzarella, and nduja, a Calabrian sausage.

Restaurant: Tinello, London SW1 John Lanchester 2010

Perbacco's Little Italian Sister Lori Eanes for The Wall Street Journal Barbacco's paccheri, a large-tube pasta, with a rustic ragu made from slow-roasted pork shoulder with herbs, onion and parmesan cheese.

Barbacco Is New Power-Lunch Option 2010

These include grilled bruschettas, Sicilian-style pork meatballs and paccheri, a large-tube pasta with a rustic ragu.

Barbacco Is New Power-Lunch Option 2010

Perbacco's Little Italian Sister Lori Eanes for The Wall Street Journal Barbacco's paccheri, a large-tube pasta, with a rustic ragu made from slow-roasted pork shoulder with herbs, onion and parmesan cheese.

Barbacco Is New Power-Lunch Option 2010

At left, the paccheri, a large-tube pasta, with a rustic ragu made from slow-roasted pork shoulder with herbs, onion and parmesan cheese.

Perbacco's Little Italian Sister 2010

These include grilled bruschettas, Sicilian-style pork meatballs and paccheri, a large-tube pasta with a rustic ragu.

Barbacco 2010

These include grilled bruschettas, Sicilian-style pork meatballs and paccheri, a large-tube pasta with a rustic ragu.

Barbacco Is New Power-Lunch Option 2010

Aubergine is a recognised ingredient largely because of the international popularity of the Sicilian dishes: pasta alla Norma, a combination of aubergine, ricotta, tomatoes, basil and preferably either of these two pastas maccheroni or paccheri - the dish is named after the grandest work of Sicilian composer Bellini, Norma; and caponata, a fiery relish of fried aubergine and peppers mixed with celery, capers and olives bound with a bittersweet sauce of vinegar and sugar.

Archive 2008-04-01 Shaun 2008

Aubergine is a recognised ingredient largely because of the international popularity of the Sicilian dishes: pasta alla Norma, a combination of aubergine, ricotta, tomatoes, basil and preferably either of these two pastas maccheroni or paccheri - the dish is named after the grandest work of Sicilian composer Bellini, Norma; and caponata, a fiery relish of fried aubergine and peppers mixed with celery, capers and olives bound with a bittersweet sauce of vinegar and sugar.

Aubergine and Fennel Seed Fettuccine Shaun 2008