Fiery Red Pesto Paccheri (Edit recipe)

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I always have a jar of pesto on hand for an emergency pasta dish like my Fiery Red Pesto Paccheri. Spicy pepperoncini & Thai chilis bring the heat while, store-bought red pesto kickstarts the flavour in this sinfully delicious pasta.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

16

Serves: 4

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter, Unsalted
.5 Tbsp Pepperoncinis, packed in spicy chili oil
2 whole Thai Chili, chopped
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, finely diced
1 Tbsp Basil, Fresh, approx 5 leaves torn up
3 Tbsp Sun Dried Tomato Pesto (click for recipe), More To Taste. Any store-bought red pesto will work
1 cup White Wine, I used Pinot Grigio
1 whole Parmesan Rind, or hard cheese rind of choice
450 grams Gluten-Free Paccheri Pasta, dry
.5 cup Grana Padano Cheese, finely shredded
1 whole Himalayan Pink Salt, To Taste. See Recipe
1 whole Black Peppercorns, Ground Fresh, To Taste. See Recipe
1 whole Burrata, Garnish. See Recipe
1 whole Basil, Fresh, Garnish. See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, generously salted water to a boil. Leave covered.
In the meantime, begin heating the EVOO, pepperoncini, butter, garlic, and Thai chilis in a large skillet set to just below medium heat. Once heated, stir and let sizzle for 30ish seconds before adding the onion and a good pinch of salt & pepper. Continue to stir and cook 5 ish minutes. Reduce heat if you see browning. Sprinkle in the basil, stir, and continue for another minute.
Stir in the 3 Tbsp. pesto and let that continue to cook in the skillet for a minute or so before pouring in the wine and dropping in the cheese rind. At this time, add your paccheri pasta to the boiling water. Reduce the heat to a simmer and as the wine reduces, add a ladle of pasta water to keep your sauce simmering and season with a pinch of salt and pepper. Continue to simmer the sauce, adding more pasta water as needed to keep the sauce simmering until your paccheri is almost perfectly al dente.
Once the pasta is just about there, remove the cheese rind from the skillet and strain the pasta directly in to the skillet with the sauce. Toss until coated and add a little pasta water if needed to coat the noodles. Continue to simmer, tossing the noodles until the noodles are perfectly al dente. Once they're cooked to your liking, turn off the heat and fold in the grana padano along with a small ladle of pasta water. Toss until glossy and combined. Taste and adjust your salt if needed.
Serve garnished with fresh basil and a ball of burrata cheese for that extra decadence. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	717
Fat:	27 g
Carbohydrates:	89 g
Protein:	21 g
Cholesterol:	43 g
Sodium:	568 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.