This dish makes for a great midweek fridge clear when we’re craving a flavourful pasta dish with the comfort of a rich tomato sauce. Conchiglie Rigate Shells from our good friends at The Yorkshire Pasta Company go so well with this sauce – one packed with finely chopped ingredients so that the sauce and flavour get trapped in the shells. Thanks to them for the recipe share!
Ingredients
The Yorkshire Pasta Company Conchiglie Rigate Pasta, 300g
Olive oil
Garlic, 2 cloves
Sausages, we use 100% pork quality bangers, 4 large
Mushrooms, 4
White onion, ½
Celery stick, 1
Carrot, 1
White wine, 100ml
Quality chopped tomatoes, 1 can
Sea salt and black pepper, good twist of each
Honey, a drizzle
Parmesan
Method
Finely chop the carrots, celery, onion and garlic, and fry in a pan with a good drizzle of olive oil, until the onions are translucent and vegetables softened.
Remove the sausage meat from the casing, tear small parts of the sausage and place in the pan with the vegetables. Break up the pieces of sausage with your spoon as it fries. It shouldn’t be like meatballs.
Finely chop your mushrooms and add these to the pan too. Let all the ingredients fry together until the sausage is cooked.
Add the white wine and let it simmer for 5 minutes, before adding the tinned tomatoes. Leave to simmer for 20 minutes, stirring occassionally.
As the sauce is simmering, cook your pasta in a pan of salted, boiling water, following the packet instructions.
Add some pasta water to the sauce if it is looking a little thick. Add a squeeze of honey, season to taste before mixing with the pasta. Grate over plenty of parmesan, serve and enjoy!
Cook’s Notes
This serves 3.
We recommend pasta from The Yorkshire Pasta Company because of its authenticity, award-winning flavour, and as the pasta is bronze drawn, it has a wonderfully rough surface – perfect for sauce dishes.
We’ve been known to add a little vermouth as an alternative to the wine in this recipe. This fortified and botanical flavoured wine adds depth and aromatic flavours.