Conchiglie in rich tomato sauce
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Time to make:
40 mins (Hands-on time: 5 mins, Cooking time: 35 mins)
$1.60 per serve
(at time of publication)
Full ingredients list:
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
Pinch of chilli flakes, to taste
2 teaspoons Worcestershire sauce (optional)
2 x 400g cans no-added-salt chopped tomatoes
1 tablespoon red wine vinegar
300g large conchiglie (large pasta shells)
2 tablespoons grated parmesan, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Set a large non-stick frying pan over medium heat. Add olive oil; heat. Add onion and cook gently for 10 minutes, or until golden. Add garlic and chilli flakes; cook for 3 minutes. Add Worcestershire sauce, tomatoes and vinegar; simmer gently for 20 minutes, or until tomato sauce thickens.
Step 2 Meanwhile, cook conchiglie according to packet instructions; drain and toss with tomato sauce. 3 Sprinkle conchiglie with grated parmesan, season with cracked black pepper and serve.
Toss pasta through the sauce in the pan before serving, rather than spooning the sauce on top. This evenly coats the pasta to ensure it’s full of flavour and doesn’t need salt.
Stop pasta from sticking to itself by using a large saucepan and plenty of water, and make sure you stir for the first one to two minutes of cooking.
Serve this satisfying pasta dish with a large leafy green salad to enjoy a balanced, fibre-rich meal.
About this recipe
First published: September 2014