Finely chop the celery, carrot, onion, lard, and peperoncino. Mix everything well and fry in olive oil over medium heat.

Add tomatoes, a little salt, and dried basil to taste. Simmer for 15 minutes, until the sauce thickens, then add salt if necessary.

Boil the paccheri, but do not pour out the water.

Combine the paccheri with the sauce and simmer for 1-2 minutes, adding fresh basil. If the sauce is very thick, add a little water in which the pasta was cooked.

Sprinkle the finished dish on a plate with Parmesan cheese.