Conchiglie with Amatriciana Sauce

Name: Conchiglie with Amatriciana Sauce
Ingredients: ⅓ cup diced pancetta; 1 medium onion, cut in half crosswise and sliced into 1/4-inch wedges; 3 garlic cloves, minced; 1 (28-ounce) can diced tomatoes, undrained; ¼ teaspoon crushed red pepper; ¼ teaspoon salt; 12 ounces uncooked conchiglie rigate (small seashell pasta); 8 teaspoons grated fresh Parmigiano-Reggiano cheese

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Servings: 4.5

Cost: $4.97 /serving

Author : Lorrie Corvin

Ingredients

Remove All · Remove Spices · Remove Staples

⅓ cup diced pancetta1 medium onion, cut in half crosswise and sliced into 1/4-inch wedges3 garlic cloves, minced1 (28-ounce) can diced tomatoes, undrained¼ teaspoon crushed red pepper¼ teaspoon salt12 ounces uncooked conchiglie rigate (small seashell pasta)8 teaspoons grated fresh Parmigiano-Reggiano cheese

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Instructions

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Step 1

Heat a large saucepan over medium-high heat. Add pancetta; sauté 2 minutes or until browned. Add onion and garlic; reduce heat to medium, and cook 7 minutes or until onion is lightly browned. Add tomatoes, red pepper, and salt; simmer, uncovered, 30 minutes.

Step 2

While sauce simmers, cook pasta according to package directions, omitting salt and fat. Drain pasta, and return to pan. Add sauce, and toss to coat. Spoon pasta into individual bowls, and sprinkle with cheese.

Step 3

Amatriciana (ah-mah-tree-CHAH-nah), a tomato-based sauce with pancetta, garlic, and crushed red pepper, is named for the small town of Amatrice. It's perfect served over conchiglie (con-KEE-lyay).