Photo of Conchiglie Campagnola by Mario
In today’s post we want to share with you another hearty pasta dish 🙂
Conchiglie Campagnola – a rich, tomato sauce based dish with pork loin, Chorizo and pasta shells. This kind of recipe is quite often associated with ‘cucina povera’, which translates to ‘poor cooking’. But don’t be misdirected by the name of it! Cucina povera is about using minimal amount of simple ingredients, yet creating a mouth watering, delicious meal – that’s all there is to it!
It actually reflects our approach when it comes to working on a recipe or cooking. Simplicity is the key – the depth of flavour doesn’t always come from a large number of ingredients, but from their right combination.
Conchiglie Campagnola
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves 2
Recipe by Mario
INGREDIENTS
- 200 g pasta shells
- 150 g pork loin, diced
- 100 g chorizo, diced
- 2 cloves of garlic, finely grated
- 75 g red pepper, diced
- 40 g red onion, finely chopped
- 80 g courgette, diced
- 2 tbsp olive oil
- 200 ml stock
- 200 ml Our Tomato Sauce
- Sea salt
- Freshly cracked black pepper
- Finely grated parmesan (for serving)
INSTRUCTIONS
- Place pork, chorizo, garlic, red pepper, onion and courgette in a hot pan with olive oil, season with salt and pepper and fry until nicely browned.
- Add stock, bring to the boil and reduce by half, stir from time to time.
- While stock is reducing, bring a pan of water to the boil, add a generous pinch of salt and cook pasta shells till al dente (approx. 10 minutes). Strain and set aside.
- Once stock has reduced by half, add Our Tomato Sauce and bring to the boil.
- Add pasta shells and cook for couple more minutes then check the seasoning.
- Serve in a pasta bowl with grated parmesan on top.
NOTES
- Pasta shells work well with this recipe, but you can swop it for any different type of your favourite one.
- Keep a little of water from pasta on a side, so when the sauce is too thick for your liking, you can add a bit of that water to thin it down.
