Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness. Yes, seafood cooks quickly, but sometimes it’s worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù. For an over-the-top dinner menu, serve this with arugula with Italian plums, Romano bean salad, grilled red mullet, grilled bistecca, and brioche au rhum. We said over-the-top.