RESEP CONGCHIGLIE

{ Published by Nicky Fernando - On 2:09 AM - 0 comments }
4. Conchiglie 
Seashell shaped, usually furrowed (rigate)
Conchiglie pasta in rich tomato sauce
Ingredients :            
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • Pinch of chilli flakes, to taste
  • 2 tsp worcestershire sauce
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp Pernod (optional)
  • 1 tbsp red wine vinegar
  • 300g large conchiglie
  • 25g parmesan, grated, to serve
How To Make : 
Heat the oil in a large frying pan. Add the onion and gently fry for 10 min or until golden. Add the garlic and chilli flakes and cook for 3 min. Add the worcestershire sauce, tomatoes, Pernod (if using) and vinegar, then season with black pepper. Simmer gently for 20 min or until the sauce thickens.Meanwhile, cook the pasta according to the pack instructions, then drain. Toss through the sauce, sprinkle with grated parmesan and ground black pepper, then serve.