Creamy Tomato Paccheri

Pro tips

• Cook paccheri just until al dente—its large shape can become mushy if overcooked.
• Reserve at least 1 cup pasta water before draining; use it to loosen the sauce and help emulsify the oil and cheese.
• Finish with high-quality olive oil and freshly grated Parmigiano-Reggiano off the heat to preserve the creamy texture and prevent clumping.
• Tear basil by hand rather than chopping to avoid bruising and releasing bitter oils; add half during sauce preparation and half as garnish for fresh flavor.

Substitutions

• Canned cherry tomatoes → fresh cherry tomatoes, halved (reduce cooking time by 2-3 minutes)
• Parmigiano-Reggiano → Pecorino Romano (use slightly less; it's saltier and more assertive)
• Fresh basil → fresh mint or parsley (adjusts the flavor profile slightly but maintains herbaceous brightness)

Storage & make-ahead

Store cooled pasta in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of pasta water and additional olive oil to restore creaminess.

Can I substitute paccheri with another pasta?

Yes. Rigatoni, penne rigate, or large shells work well and hold the creamy sauce similarly, though paccheri's large surface area is ideal for capturing the sauce.

Should I use canned or fresh cherry tomatoes?

Either works. Canned cherry tomatoes (as in this recipe) provide consistency year-round; fresh cherry tomatoes add brightness when in season. Adjust cooking time accordingly.

How do I get a creamy sauce without heavy cream?

The sauce relies on emulsifying pasta starch with olive oil and cheese. Reserve pasta water, cook the tomatoes down slightly, then toss the hot pasta with finishing olive oil and grated Parmigiano-Reggiano to create a silky, creamy coating.

Can this be made ahead?

Prepare the tomato sauce ahead and store refrigerated up to 2 days. Cook the pasta fresh and toss with the reheated sauce, finishing olive oil, and cheese just before serving.

Is this dish vegetarian?

Yes. All ingredients are plant-based or dairy (Parmigiano-Reggiano), making it vegetarian-friendly.