Paccheri is a short ribbed stright cut pasta, originated from Southern regions. The name comes from paccare, which means slap, probably because of their thick and heavy consistency.
It is recommended for making dried pasta dishes with thick chunky meat ragus, such as ragu, which can easily penetrate and cling into the pasta making it even more dainty. Alternatively it is also excellent in baked casseroles with cheeses and tomato sauce.
Excellent with fish sauce!