Classical tradition
Paccheri al Sugo di Costine alla Napoletana
Paccheri with pork ribs slowly cooked in Italian tomatoes, onions and red wine—a generous pasta with meaty depth, mellow sweetness and bright tomato richness.
The story
About the dish
Slow cooking lets the pork ribs enrich the tomato sauce with deep savory flavor. Onions soften into sweetness, red wine adds fruit and gentle acidity, and the broad paccheri catch the substantial sauce inside and along their ridges.
In Naples, pork ribs are known as tracchie or tracchiolelle and have a traditional place in ragù. Regione Campania describes ragù napoletano as meats cooked for a long time in tomato sauce to season pasta, and identifies pork ribs among its characteristic meats. More than a sauce, it is bound to the Neapolitan Sunday lunch—a patient preparation whose aroma announces a shared family meal.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.