Conchigle Rigate Piccanti
Shell Pasta With Spicy Pork And Tomato Sauce

About This Recipe

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my shell pasta with spicy pork and tomato sauce for you to enjoy.

I love this shape of pasta and this sauce is perfect for it. The delicate taste of the pork with the strong flavours of the chilli, olives and sun-dried tomatoes is a match made in heaven. I know that most people add cheese to pasta sauces but please don’t to this one. It really doesn’t need it and will actually ruin the natural flavours of the ingredients. If you fancy, substitute the conchiglie rigate with rigatoni.

TwitterFacebook

4

Serves

9

Ingredients

Pork

Main Ingredient

Pasta Recipes, Meat Dishes

Type

Ingredients

  • 5 Tablespoons Olive Oil
  • 1 Onion, Peeled and Finely Chopped
  • 80g Kalamata Olives, Pitted and Halved
  • 1 Hot Red Chilli,Deseeded and Finely Chopped
  • 80g Sun-Dried Tomatoes in Oil, Drained and Finely Chopped
  • 300g Minced Pork
  • 300g Passata
  • 400g Medium Shell Pasta (Conchiglie Rigate)
  • To Taste Salt

Weight Converter

Found in This Book

Feast your eyes on the finest shell pasta with spicy pork and tomato sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the oil in a medium saucepan or wok over a medium heat and fry the onion and olives for 2 minutes, stirring occasionally with a wooden spoon.
  2. Add the chilli, sun-dried tomatoes and the minced pork and continue to fry for a further 6 minutes, stirring occasionally.
  3. Stir in the passata then gently simmer, uncovered, for 15 minutes, stirring every couple of minutes. Season with salt and set aside, away from the heat.
  4. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
  5. Pour in the sauce and stir everything together over a low heat for 30 seconds to allow the flavours to combine and the sauce to coat the pasta evenly.
  6. Serve immediately without any kind of cheese on top.

Once you’re done, simply sit back and enjoy your shell pasta with spicy pork and tomato sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pappardelle With Meatballs

View Recipe

Next Recipe

Linguine With Cherry Tomatoes, Pancetta And White Wine

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Coppette di anguriaWatermelon Puddings

Watermelon pudding is a traditional dessert from Sicily’s capital, Palermo. It’s usually eaten during the three-day feast of Santa Rosalina in July. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). Although...

6

Serves

7

Ingredients

Watermelon

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Zucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

6

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Pappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce

Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....

6

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Linguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers

There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?

4

Serves

9

Ingredients
View Recipe