Penne alla Picchio Pacchio is a traditional pasta dish from Pesaro, Italy. Made with sausage, Mutti Passata, cream, white wine and Parmesan, the ingredients come together in a rich, creamy sauce with a bold, full flavour.
4 people
1
Remove the skins from the sausages and crumble the meat. Heat a drizzle of extra virgin olive oil in a frying pan with the garlic clove, then add the sausage meat and chilli. Brown well, pour in the white wine and allow the alcohol to evaporate.
2
Add the Mutti Passata Tomato Purée, season with salt and simmer over a medium-low heat for around 15 minutes.
3
Stir in the double cream and some of the chopped parsley, then cook for a further 5 minutes until the sauce is creamy and well combined.
4
Cook the penne in a large pan of salted boiling water until al dente, then drain. Add the pasta to the sauce and toss well to coat. Stir through the grated Parmesan, finish with freshly ground black pepper and the remaining chopped parsley, then serve immediately.
Penne alla Picchio Pacchio is a pasta dish associated with the cuisine of Pesaro, in the Italian region called Marche, known for its bold flavour and creamy texture. It is a simple yet satisfying recipe, perfect for everyday cooking but rich enough to serve for an informal lunch with friends or family. Its strength lies in the balance between quick preparation and a deeply satisfying result: a handful of ingredients, distinct flavours and a sauce that coats the pasta beautifully. Penne are especially well suited to this dish because they hold the sauce both inside and out, making every bite rich and evenly coated. It is the kind of recipe that perfectly reflects the spirit of home cooking: hearty, straightforward and uncomplicated, yet full of distinctive flavour.
We have created a rich, creamy version with sausage ragù, cream, garlic and chilli. It is a bold but easy-to-make pasta dish, ideal when you want something hearty and comforting without a complicated preparation. The sauce starts with pork sausage, browned in a pan with garlic and chilli, then deglazed with white wine. Mutti Passata forms the tomato base of the sauce, adding body, colour and a smooth, velvety texture. The sauce is made entirely in the pan: the sausage is browned, deglazed with white wine and then cooked with Mutti Passata. Double cream is only added towards the end, giving the sauce a richer, creamier consistency without masking the flavour of the tomato and meat. Penne are particularly well suited to this sauce because their tubular shape and surface help catch and hold the sauce, allowing it to coat every bite evenly. A final addition of grated Parmigiano cheese brings the dish together and helps the sauce cling even more closely to the pasta.
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