The creamy pasta alla Vittorio is a modest tribute to the fame and skill of the 3 Michelin star restaurant Da Vittorio of the Cerea family.
This delicious and simple recipe for a pasta dish with paccheri was published in a La Repubblica supplement, and I thought to make it immediately for my cooking blog.
When I think of this family of restaurateurs, I immediately think of the smiling and serene face of “Chicco” Enrico Cerea whom I’ve seen in many TV shows and features on Italian excellence.
Chef Chicco Cerea has a sweet way of speaking, but you can sense the strength and determination that have taken them to global achievements in the culinary world.
Today, the Da Vittorio Restaurant is managed by Mrs. Bruna Cerea and her five children with Enrico and Roberto as chefs, Francesco in charge of the wine cellar and external catering, Rossella in charge of hospitality at the Restaurant and Estate, while Barbara manages the café pastry in Bergamo Alta, Cavour 1880.
For the creamy pasta alla Vittorio with grated parmesan recipe, it’s fundamental to use high-quality products since there are very few ingredients (as it should always be even though….), so if you want to prepare them, purchase tomato sauce, parmesan cheese, and excellent extra virgin olive oil, and you will feel the fragrance, aroma, and taste of our Mediterranean products enveloping you completely…
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here: https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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Here are more recipes from famous chefs that are on the blog…
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14.1 oz paccheri
- 19.4 oz tomato sauce
- 5.3 oz Parmigiano Reggiano DOP (or Grana Padano if you prefer)
- 1 bunch basil
- 0.88 oz coarse salt
- to taste chili pepper (optional)
- to taste extra virgin olive oil
Tools
#adv
- High-sided pans
- Electric graters
- Colanders
- Pans
Steps
1) Simplicity on the table for this first course with sauce and paccheri or schiaffoni..
2) In the pan or wok, put the tomato sauce and bring to a boil, keeping it on low heat for a few minutes.
3) Grate the Parmigiano Reggiano and keep it handy on a plate.
4) In the high-sided pan, put 4 liters of water with the coarse salt, and as it boils, add the pasta alla Vittorio, cooking for the time indicated on the package, about 16/18 minutes.
5) Quickly wash the basil and gently pat it dry with kitchen paper.
6) When the paccheri or schiaffoni are done cooking, drain them and add them to the tomato sauce, stirring carefully.
7) With the heat off, add the grated Parmigiano, basil leaves, and toss the al dente paccheri, also adding a drizzle of extra virgin olive oil and adjusting the salt.
8) If you like, add some chili pepper to taste…
Simple, tasty, enveloping – a stunning first course, these creamy paccheri alla Vittorio!
Enjoy your meal!
Annalisa
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Annalisa says…
Personally, I didn’t add the chili pepper, but surely… it would have been divine in the cream paccheri alla Vittorio tossed with Grana Padano!
I always taste the tomato puree or sauce, and if I find it a bit acidic, I adjust it as my mother Maria taught me… I don’t know if these are chef’s methods or cook’s or to be completely dismissed, but I continue the family tradition, adding a drop of milk and a pinch of sugar if needed!
Clearly, we can make the tomato sauce ourselves using fresh tomatoes, perhaps a mix of varieties like San Marzano, Cherry, and Beefsteak… forgive me, but I played it safe by taking inspiration and preparing a simple pasta dish with tomato that is VERY VERY GOOD!
