Conchiglie with Amatriciana Sauce

Oxmoor House
Prep: 5 minutes; Cook: 40 minutes

The graceful concave shape of seashell pasta gathers and holds every drop of this rustic, smoky tomato sauce. However, this easy-to-make sauce complements any shape of pasta.

8 servings (serving size: 1 cup pasta and 1 teaspoon cheese)


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1/3 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
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
12 ounces uncooked conchiglie rigate (small seashell pasta)
8 teaspoons grated fresh Parmigiano-Reggiano cheese


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.

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.

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).

Created date

October 2009

Nutritional Information

Calories 206
Fat 3.5 g
Satfat 1.4 g
Protein 7.6 g
Carbohydrate 36 g
Fiber 3.2 g
Cholesterol 7 mg
Iron 1.8 mg
Sodium 342 mg
Calcium 47 mg