Paccheri alla napoletana

Paccheri alla napoletana is an incredibly flavorful, rustic, and savory first course, perfect for Sunday lunches when the whole family gathers around the table! A rich Neapolitan recipe, steeped in tradition. Just think of the pasta shape: paccheri are very common in Naples and are served with both seafood and meat sauces. In this case, it's definitely meaty, very fragrant and aromatic thanks to the generous amount of basil and guanciale (cured pork cheek). It's a cross between a sort of Neapolitan ragù and a lardiata (a type of lard). As I mentioned earlier, I used guanciale (cured pork cheek) in this recipe, but if you can't find it, you can substitute it with excellent, high-quality pancetta. The paccheri alla napoletana recipe is incredibly simple to make, perfect for anyone who wants to serve a tasty, homemade, rustic, yet easy-to-make first course. Impress your guests with this Neapolitan pasta dish—success is guaranteed! ► Ingredients for Neapolitan paccheri: 400 g Paccheri 800 g Peeled tomatoes 150 g Onions 80 g Celery 70 g Carrots 60 g Bacon 2 sprigs Basil Parmesan cheese to taste 4 tablespoons Extra Virgin Olive Oil Salt to taste Recipe on the website: https://www.casapappagallo.it/ricette... At Casa Pappagallo, there's always something brewing! Every day, something happens: a new recipe, a freshly planted vegetable, or some experiment somewhere between a scientific experiment and the search for a new agricultural product. Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas, and inspiration drawn from our everyday lives. ------------------------- You can also find us here: ► FACEBOOK:   / lucapappagalloofficial   #LucaPappagallo #CasaPappagallo #Paccheri ► DON'T MISS THE NEXT VIDEO RECIPE! Subscribe to the channel    / @casapappagallo