Paccheri with Sausage is a dish with bold flavors, featuring a large type of pasta that I really like. Maybe to prepare for a Sunday lunch!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 45 Minutes
- Portions: 5/6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 500 paccheri (or schiaffoni)
- 2 pinches coarse salt
- 1.1 lbs sausage
- 1.1 lbs ground meat (mixed pork and beef)
- 2 tablespoons olive oil
- 2 Carrots (about 7 oz)
- 1 Onions (about 3.5 oz)
- 1 stalk celery
- 10.5 oz scamorza cheese
- 1.25 cups béchamel sauce (also 1.5-2 cups if you like more béchamel)
- 4 tablespoons Parmesan Reggiano DOP (grated)
Preparation
In a pan with a bit of olive oil, sauté the chopped carrots, onion, and celery. Then add the ground meat and the sausage, from which you have removed the skin and crumbled, cook for about 5 minutes and set aside.
Dice the scamorza into small cubes and add it to the cooled meat.
Cook the pasta al dente in plenty of salted water, drain. In a baking dish, place a thin layer of béchamel (click the link for the recipe) and then place the paccheri, filling them with the meat and scamorza mixture. I used a piping bag without a nozzle.
Sprinkle with béchamel and grated Parmesan on top. Bake at 356°F for 10 minutes
And bon appétit!
Notes
To try to prevent the pasta from breaking during cooking, you can add a tablespoon of olive oil.
If you like more béchamel, you can increase the amount to 1.5-2 cups.
If you liked Paccheri with Sausage, you can try other recipes with sausage: Collection: Recipes with Sausage
