Another exotic sounding dish – this one translates to “Shell pasta with spicy pork and tomato sauce”. The Italians really have a way with words don’t they?
Another try-out from the Gino’s Pasta book, another success. Minced pork was not something I had tried with pasta before but it worked really well. The sauce really took on the flavour of the olives. If you like olives this is good, if you don’t, then maybe one to avoid. I’m only a new convert to olives but I loved it. The sauce has a strong flavour and the chilli gives it a little bit of a kick.
Gino wouldn’t let me put any cheese on this and that felt a little bit alien to me – all pasta dishes come topped with copious amounts of Parmesan don’t they?! I can see why he would say this though, it really doesn’t need it.
Quick and simple, my favourite type of dinner!
Recipe serves 4 and is adapted from a recipe by Gino D’Acampo.
Conchiglie Rigate Piccanti
5 tbsp olive oil
1 onion, peeled and finely chopped
80g pitted Kalamata olives, halved
1 hot red chilli, deseeded and finely chopped
80g sun-dried tomatoes in oil, drained and finely chopped
300g minced pork
400g medium shell pasta
Heat the oil in a saucepan or wok over a medium heat. Fry the onion and olives together for 2 mins, stirring occasionally. Add the chilli, sun-dried tomatoes and the minced pork and continue to fry for a further 6 mins, stirring occasionally.
Stir in the passata and gently simmer uncovered for 15 mins. Stir every few minutes. Season with salt, remove from the heat and set to one side.
Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan. Pour in the meat sauce and stir everything together over a low heat for around 30 seconds. This will allow the flavours to combine. Make sure you coat the pasta evenly.
One point to make, just make sure you buy PITTED olives. Guess who didn’t. It really slowed down the dinner-making experience. Tedious is not the word.