Paccheri is one of my favorite kinds of pasta. Almost as big as a Manicotti, but not as large, yet a little bigger than Rigatoni (which could also be used for this recipe). The difference between this dish and the classic, overproduced, ever-popular Maccheroni pie, is the presentation: Standing Paccheri or Maccheroni is the thing!
In this Torta the pasta is standing. The production is a little more labor intensive, but the final effect….kaaa boom! You will have your guest so amazed, it will be worth your time.
The Torta di Paccheri in Piedi is fairly easy to do. It could also be assembled a day ahead, then baked the day of your party. It is a show stopper, for sure. Also…as Italian as it gets! Mangia!
TORTA DI PACCHERI IN PIEDI
Ingredients for a 9 inch Spring-form pan, 6 servings.
Breadcrumbs and butter to coat the pan.
Pasta SAUCE
1 Shallot (large) minced
2 T EVOO
1 Carrot, peeled and diced
2 Ribs of celery diced
4 Cloves of garlic, minced
1 pound ground beef or buffalo, in my case. 20/80 fat
1 teaspoon salt
Black pepper to taste
Nutmeg to taste or All spice
¼ teaspoon red pepper flake
Red wine to deglaze, up to 1 Cup 🙂
1 Can San Marzano Tomatoes 28oz
2 T tomato paste
Parsley to taste or Basil
1 pound Paccheri or Rigatoni pasta (more or less depending on the size of the noodles)
1 TBS each butter and EVOO
1 cup parmesan cheese
4 – 5 cups sauce as above
2 C Mozzarella cheese or any cheese you like for topping
HOW IT’S DONE:
In a large sauce pan saute’ the garlic and the olive oil, when the garlic is fragrant, add beef and brown it well. Remove from pan, but leave the fat and the little bits on the bottom of the pan!.Reserve beef.
Now, in the same pan, cook the shallot until translucent, add the celery and the carrot. Cook about 5 minutes until soft. Return the beef to the pan. When it starts to sizzle, deglaze it with wine. Let the wine evaporate and reduce by half. Add the tomato paste, making sure you cook it until it turns a deep dark red, almost purple. Add the spices, stir to incorporate. Add the canned tomatoes. Taste again for salt, add a pinch of sugar if needed. Let simmer slowly for about 1 hour, add the herbs a few minutes before using the sauce. The sauce needs to be thick but not too much. The noodles will need to absorb some of the juice while baking.
Pre heat the oven at 375 F.
Bring a pot of water to a boil, and cook the pasta ONLY about 4 minutes.
The pasta will bake again, so no need to over do it.
Drain the pasta and quickly coat it with a little olive oil. Stir in the Parmigiano cheese.Set aside.
Now brush with butter and coat with breadcrumbs a Spring loaded pan.
Arrange the pasta vertically or “in piedi” which means standing. It won’t be hard since the pasta is very al dente. Start from the outer circle and work your way to the center. Do not overcrowd the pan. Again, the noodles will expand while baking.
Once you have filled the pan, pour the sauce over the pasta, making sure that the it fills the cavity of each noodle. Shake the pan every so often to distribute the sauce.
Top with Mozzarella.
Bake at 375 F for about 30 minutes or until golden brown on top.
Let cool at least 15 minutes before unmolding. Garnish with more parsley or basil chiffonade.
(notice I forgot?)
Slice, serve, mangia!
For the overachievers: You can top the Pie before baking with Bechamel sauce.
Enjoy!
