See more
Conchiglie with Amatriciana Sauce

Conchiglie with Amatriciana Sauce

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.

Oxmoor House JUNE 2006

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


  • 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).

Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 3.5g
  • Saturated fat: 1.4g
  • Protein: 7.6g
  • Carbohydrate: 36g
  • Fiber: 3.2g
  • Cholesterol: 7mg
  • Iron: 1.8mg
  • Sodium: 342mg
  • Calcium: 47mg

Go to Full Version of

Conchiglie with Amatriciana Sauce Recipe