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Health & Fitness

Mood Food — Paccigano: Patch Blogs

Paccigano, possibly the best pasta on earth.

Paccigano  noun (pa-chi-gano)
1. Italian style word invented by Emily Conley; completely devoid of any meaning in the known Italian language
verb:
2. reduces the ability to stop eating until you are in actual physical pain

If I have to pick a mood for this food it is reminiscent. My sister Emily is the most amazing person on earth, truly. I have never met a braver, more intelligent woman in my life and although she is my baby sister I have always looked up to her. She has an ability to live and love life that should be envied the world over. In my times of need she has always been there with a quiet strength (sometimes not so quiet) that has been right on for helping me through. This edition of Mood Food is for her. I miss you very much Emily, although I would not have to if you ever left the balmy south with your yes ma'ams and to come and visit. Wow, what a guilt trip; who let mom in here.

Are your pants too big?

I have a solution, Paccigano.

Now this pasta, eaten occasionally, will not cause your pants to remain tight. However on the evening of the feast, wear elastic. Now, my sister and I used to play a game as kids called who can take the biggest bite of pasta. Sounds a little lame, I know, but to a couple of very competitive Italian girls it made perfect sense. However, when it came to our pasta game my sister displayed a very unique talent and that is the ability to dislocate her jaw, much like that of a boa constrictor, and take a bite three to four inches in diameter. I know, I know its the stuff of nightmares.

Not a poet; yes I know. Time to make Pacciagano.

Now this meal comes from a very simple and tasty base; good all by itself. From this base I will move into three separate extended versions of the recipe, each more delicious than the last. Well, except for my sister's version because the thought of chunks of tomatoes swimming around in my Paccigano makes Hari Kari seem reasonable.

Equipment List

1 large pan to boil pasta
Strainer
1 very large sauce pan or Wok style pan (any large skillet will work as long as the sides are high)
1 medium size skillet

Ingredient List 1 (Base Paccigano)

1 lb spaghetti (if you prefer another pasta use it but it will be blasphemy)
1 stick of butter or margarine (let’s make Paula Deen proud)
1 tblsp garlic powder or 2 tblsp chopped garlic (I prefer the chopped, roasted)
Parmesan cheese
S&P

No really, that’s it. Melt the butter over the cooked pasta (I say cooked because someone out there, probably the same person who does not remove the orange cap before using (Emily joke) will not cook it). Toss in the garlic and the Parmesan and add a little salt and pepper. Even just like this once you start you will eat it until it hurts. Now let’s have some fun with it.

Paccigano with Tomatoes and Peppers (Emily’s Fav)

Ingredient List 2

Base Paccigano
1 cup chopped tomatoes
1 cup diced green peppers
¾ cup diced onion

In a skillet with high sides cook the onions first until they are soft and translucent. Add the peppers and cook until soft then toss in the tomatoes just to warm them. Toss in the Paccigano base, top with Parmesan and serve. Now, according to my sister a can on pre-made tomatoes, peppers and onions with Italian seasoning is just as good. As often as she is right I would go ahead and try it.


Paccigano with Sausage and Peppers

Ingredient List 3

Base Paccigano (save one cup of pasta water)
1 lb bulk Italian sauage (sweet or spicy)
2 sliced green peppers
1 large sliced onion
1 tsp dried basil
1 tsp dried oregano

In a large skillet with high sides start by browning the sausage on medium-high heat. Add the onions and cook until they just start to turn caramel in color. We don’t want to actually caramelize. Add the peppers, basil and oregano and reduce to a simmer. Cook for about a half an hour until the flavors are well combined. Add the cup of starchy water from the pasta to loosen things up and toss in the Paccigano. Mix well and serve.

Paccigano-Carbonara Style

Ingredient List 4

Base Paccigano
8 strips of bacon
1 medium onion
3 large eggs
1 cup of peas (fresh or frozen)

Take your bacon and slice it thinly on the short side. In a large skillet with high sides saute until crispy. Pour into a bowl and set aside. Cut your onion in half and slice thin into half moons. This helps the onion twirl with the pasta. In the same pan as the bacon add your onions with a tablespoon of butter and cook on medium heat until caramelized. In a separate bowl scramble your eggs. Now I know carbonara is all about not letting the egg scramble but this is Paccigano. Add the eggs to onions and scramble. Add the bacon back to the pan and toss until it becomes incorporated then add the peas. You don’t want to over cook the peas so just cook until the turn bright green. Add in the Paccigano and toss. Top with Parmesan and serve. Now if you are feeling particularly naughty add about ½ cup of heavy cream just before adding the pasta. Still not real carbobara but oh it is so creamy and delicious.

These are gourmet tasting recipes that can be done in no time at all. Take the advice of two crazy Italian women, this is great pasta and a break from the traditional red sauces. Although we will be getting to those soon. Next week: dessert.

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