Paccheri to the Slap

Serves 4
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Directions

  1. 1Start boiling the pasta, as the sauce preparation is very fast.
  2. 2Start boiling the pasta, as the sauce preparation is very fast.
  3. 3Start boiling the pasta, as the sauce preparation is very fast.
  4. 4In a pan, sauté the finely chopped garlic with a drizzle of olive oil.
  5. 5In a pan, sauté the finely chopped garlic with a drizzle of olive oil.
  6. 6In a pan, sauté the finely chopped garlic with a drizzle of olive oil.
  7. 7Add the peeled tomatoes, a pinch of salt, and cook slowly, breaking all the tomatoes with a fork.
  8. 8Add the peeled tomatoes, a pinch of salt, and cook slowly, breaking all the tomatoes with a fork.
  9. 9Add the peeled tomatoes, a pinch of salt, and cook slowly, breaking all the tomatoes with a fork.
  10. 10Remove the garlic after it has released its aroma.
  11. 11Remove the garlic after it has released its aroma.
  12. 12Remove the garlic after it has released its aroma.
  13. 13Turn off the heat and add the cream, mixing to create a pink sauce.
  14. 14Turn off the heat and add the cream, mixing to create a pink sauce.
  15. 15Turn off the heat and add the cream, mixing to create a pink sauce.
  16. 16Turn the heat back on and bring the sauce to temperature.
  17. 17Turn the heat back on and bring the sauce to temperature.
  18. 18Turn the heat back on and bring the sauce to temperature.
  19. 19Drain the pasta when it is al dente, reserving some pasta water.
  20. 20Drain the pasta when it is al dente, reserving some pasta water.
  21. 21Drain the pasta when it is al dente, reserving some pasta water.
  22. 22Add the pasta to the sauce and sauté for about a couple of minutes.
  23. 23Add the pasta to the sauce and sauté for about a couple of minutes.
  24. 24Add the pasta to the sauce and sauté for about a couple of minutes.
  25. 25Add a cube of butter and melt it slowly.
  26. 26Add a cube of butter and melt it slowly.
  27. 27Add a cube of butter and melt it slowly.
  28. 28Turn off the heat and add the well-drained, cubed mozzarella, mixing quickly until it melts and becomes stringy without getting watery.
  29. 29Turn off the heat and add the well-drained, cubed mozzarella, mixing quickly until it melts and becomes stringy without getting watery.
  30. 30Turn off the heat and add the well-drained, cubed mozzarella, mixing quickly until it melts and becomes stringy without getting watery.

Ingredients

  • 400 g paccheri
  • 400 g paccheri
  • 400 g paccheri
  • 400 g peeled tomatoes
  • 400 g peeled tomatoes
  • 400 g peeled tomatoes
  • 200 ml cooking cream
  • 200 ml cooking cream
  • 200 ml cooking cream
  • 200 g mozzarella (preferably fiordilatte)
  • 200 g mozzarella (preferably fiordilatte)
  • 200 g mozzarella (preferably fiordilatte)
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • q.b. extra virgin olive oil
  • q.b. extra virgin olive oil
  • q.b. extra virgin olive oil
  • 1 knob butter
  • 1 knob butter
  • 1 knob butter
  • q.b. salt
  • q.b. salt
  • q.b. salt
  • q.b. pepper
  • q.b. pepper
  • q.b. pepper

Equipment

pan

Tips

  • Rinse the jar of tomato product to get all the product out.
  • Do not blend the tomato; break it by hand or crush it for a better flavor.
  • Remove the garlic after it has discharged its perfume.
  • Add cream off the heat, as it doesn't need to be cooked, to create a pink sauce.
  • Melt butter before adding mozzarella.
  • Melt mozzarella off the heat with the residual heat of the pot to prevent it from becoming watery.