Paccheri alla Vittorio
Paccheri alla Vittorio: The Famous Tomato Pasta from Da Vittorio
Paccheri alla Vittorio is one of the most famous pasta dishes in Italy.
Created by the legendary three-Michelin-starred restaurant Da Vittorio in Bergamo, the dish transforms a handful of simple ingredients into something truly extraordinary.
A blend of tomatoes is slowly cooked, blended until perfectly smooth, strained for an incredibly velvety texture, and finished with butter, basil, and Parmigiano Reggiano.
The result is a tomato sauce that’s rich yet delicate, silky yet light, and packed with fresh tomato flavor.
It’s proof that some of the best Italian dishes aren’t about complexity—they’re about technique, patience, and exceptional ingredients.
If you enjoyed this recipe, be sure to check out my Trofie al Pesto, Mezzi Rigatoni alla Vodka, and Gnocchi alla Sorrentina recipes for more classic Italian pasta dishes.
Watch How I Make It
Watch how Paccheri alla Vittorio comes together step-by-step.
Why This Recipe Became Famous
At first glance, Paccheri alla Vittorio looks like a simple pasta with tomato sauce.
What makes it special is the attention to detail.
Multiple varieties of tomatoes create layers of sweetness, acidity, and depth. The sauce is blended completely smooth, passed through a fine-mesh sieve, and finished with butter to create its signature glossy texture.
The result is a sauce that coats every piece of pasta evenly while still tasting bright and fresh.
My Take on Paccheri alla Vittorio
What makes this dish so impressive is how much flavor comes from such simple ingredients.
There are no shortcuts here. The tomatoes do the heavy lifting, which is why using the best tomatoes you can find is so important.
The first time I made this dish, what stood out most was the texture. The sauce feels almost silky, coating every piece of pasta without feeling heavy or overly rich.
It’s one of those recipes that reminds you how powerful simplicity can be when the technique is right.
The Secret to the Signature Sauce
The defining characteristic of Paccheri alla Vittorio is its texture.
After simmering, the tomatoes are blended until completely smooth and then strained through a fine-mesh sieve.
This extra step removes seeds and skins, creating a sauce that feels almost luxurious.
Finishing with butter and pasta water creates a natural emulsion that gives the sauce its glossy appearance and allows it to cling perfectly to the pasta.
Why Paccheri Works So Well
Paccheri is a large tubular pasta from southern Italy known for holding sauce beautifully.
Its shape allows the sauce to coat both the outside and inside of the pasta, creating a perfect bite every time.
While paccheri is traditional for this dish, rigatoni, mezzi paccheri, or even spaghetti can work well with the sauce.
Paccheri alla Vittorio
Ingredients
Method
- In a large sauté pan, heat the olive oil over medium-low heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the cherry tomatoes, Roma tomatoes, and heirloom tomatoes. Season with salt and black pepper. Stir to combine.
- Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally, until the tomatoes have completely softened and broken down.
- Bring a large pot of salted water to a boil and cook the paccheri until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Remove and discard the garlic. Transfer the tomato mixture to a blender and blend until completely smooth.
- Pass the sauce through a fine-mesh sieve and return it to the sauté pan.
- Simmer for 2-3 minutes to slightly reduce and concentrate the flavor.
- Add the drained paccheri to the sauce along with a ladle of reserved pasta water, the butter, and the fresh basil.
- Toss gently over low heat until the butter emulsifies into the sauce and the pasta is coated in a silky, glossy finish.
- Remove from the heat and fold in grated Parmigiano Reggiano.
Chef’s Notes
- Use the ripest tomatoes you can find. The quality of the tomatoes is what makes this dish special.
- Straining the sauce is the key to achieving the signature velvety texture.
- Finish the pasta over low heat to allow the butter and pasta water to emulsify properly.
- Reserve more pasta water than you think you’ll need—it helps create the glossy restaurant-style finish.
- Paccheri is traditional, but this sauce is also excellent with rigatoni, mezzi paccheri, or spaghetti.
Paccheri alla Vittorio Questions
What is Paccheri alla Vittorio?
Paccheri alla Vittorio is a famous tomato pasta dish created by Da Vittorio in Bergamo, Italy.
Why is the sauce strained?
Straining removes skins and seeds while creating the silky texture that defines the dish.
Can I use another pasta shape?
Yes. Rigatoni, mezzi paccheri, and spaghetti all work well.
Why add butter to tomato sauce?
The butter creates a silky emulsion and helps round out the acidity of the tomatoes.
