06 Bucatini Cacio e Pepe Reading 05 PACCHERI WITH SUNDAY GRAVY 2 minutes Next 04 CANESTRI ALLA VODKA


  1. Bring water to a boil, season with 1 Tbsp salt/L of water.  
  2. In a separate pan large enough to contain the pasta and sauce, add the Sunday Gravy with 2-3 Tbsp pasta water.  Warm the sauce and melt over low heat, turn heat off when melted.
  3. Drop the Paccheri into boiling salted water.  Allow to cook for about 3 minutes.
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer. 
  5. Transfer to pan with the Gravy and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time.  Remove from heat.
  7. Once the pasta appears glazed and well coated, serve and enjoy.  The finished product should coat the pasta well as in the photo.


  • Parmesan, pecorino, caciocavallo or any grated cheese you like 
  • Fresh dollop of ricotta
  • Fresh basil

Pasta: Semolina, Egg, Water, Salt

Sauce: Pork Neck Bones, Marinara (onion, carrot, garlic, San Marzano tomato, olive oil, salt, basil), Barese Sausage, Beef & Chicken Stock, White Wine, Pancetta, Onion, Tomato Paste, Olive Oil, Salt, Black Pepper, Rosemary, Lambrusco Vinegar

Fresh handmade ravioli pasta.

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