Paccheri alla Mezcal

Savor the rich and smoky flavors of Paccheri alla Mezcal, a delightful twist on traditional pasta. This dish features oversized tubular pasta stuffed with a creamy blend of ricotta and fresh herbs, all enveloped in a mezcal-infused tomato sauce that brings warmth and depth to your meal. Perfect for any gathering, this recipe is not only easy to prepare but also impressively decadent, making it an ideal choice for both cozy dinners and festive occasions. With just 35 minutes from preparation to plate, Paccheri alla Mezcal will become a favorite in your culinary repertoire.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Cuisine: Italian Keyword: Use high-quality mezcal for the best flavor impact. Feel free to substitute other large pasta shapes if necessary. Adjust chili flakes according to your desired spice level. Servings: Serves 4 Calories: 490kcal Author: Tisha

Ingredients

12 ounces paccheri pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
14 ounces diced tomatoes (canned)
1 teaspoon chili flakes
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup mezcal
1 cup ricotta cheese
½ cup grated Parmesan cheese
Fresh basil and parsley for garnish

Instructions

Cook paccheri in salted boiling water until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté onion until translucent; add garlic and cook until fragrant.
Stir in diced tomatoes, chili flakes, smoked paprika, salt, and pepper. Simmer for about 10 minutes.
Add mezcal and simmer for an additional 5 minutes.
Mix in ricotta cheese until creamy.
Combine cooked paccheri with the sauce, folding gently to coat.
Garnish with chopped basil and parsley before serving.

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