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Baked Conchiglie with Sausage Ragu & Rye Pangrattato

Kinda like sausage ragu meets lasagne! This is one of my partner’s famous pasta recipes that he taught me using Conchiglie, which is Italian for “sea shell”. The large hollow shape perfectly captures the saucy sausage ragu that’s topped with toasted breadcrumbs, finely chopped parsley and a layer of not one, but TWO cheeses – freshly grated mozzarella and pecorino. When combined, they make for the ultimate crispy yet oozy crust.

A comforting Saturday night-in or dinner party dish – serve it straight from the oven alongside some dressed leaves and an extra squeeze of lemon to really lift things up (because balance!).

Lunch

Dinner

A Little Longer

Serves 3-4

Prep Time 10 Mins

Cook Time 60 Mins

Ingredients

Method

3 tablespoons extra virgin olive oil
100g pancetta, finely diced into cubes
1 brown onion, finely diced (brunoise)
Half bulb garlic, finely chopped
100ml dry white wine
50g butter
4 large pork and fennel sausages, casings removed
300g beef mince (not lean)
1 finely chopped red chilli
700g passata
Half cinnamon quill
1 bunch basil, leaves picked
500g large conchiglie (shell pasta)
1 cup buffalo mozzarella (semi hard), grated
¼ cup pecorino, grated
10g parsley, finely chopped
Salt
Pepper
10g parsley, finely chopped
Salt
Pepper

Rye Pangrattato

Half a loaf rye bread, crusts cut off and torn into pieces
50g unsalted butter
2 finely chopped anchovies

Method

1
Preheat the oven to 200 degrees celsius and set aside a large oven safe casserole dish plate.
2
Heat 1 tablespoon of olive oil in a large deep pot over a medium heat. Add the pancetta and render down for approximately 2-3 minutes. Remove and set aside.
3
Add another tablespoon of olive oil to the pot. Slowly sauté the onions and garlic over a low heat until they start to soften. Deglaze the pan with the white wine and butter. Allow the liquid to reduce until the onions are golden and caramelised. Remove and add to the bowl with the pancetta.
4
Add the final tablespoon of olive oil to the pot and turn up the heat to medium-high. Once the oil is hot, add the sausage and mice meat. Brown well and break apart the meat using a wooden spoon or spatular.
5
Stir in the finely chopped red chilli, caramelised onions, pancetta, passata, cinnamon and the basil. Season well with salt and pepper, then allow the sauce to simmer slowly for at least 30 minutes.
6
Meanwhile, make the pangrattato - blitz the bread in a food processor until you form crumbs. Heat the butter in a pan over a medium heat. Add the breadcrumbs and the anchovies, tossing regularly until golden and crunchy. Remove from the pan and season well with salt and pepper.
7
Prepare the pasta ‘al dente’ according to packet instructions - drain and transfer to a bowl with a drizzle of olive oil to stop the pasta from sticking. Set aside.
8
Assemble by adding a generous ladle of the sausage ragu to the bottom of the dish. Arrange the conchiglie shells on top so that they face open. Next, ladle over more of the ragu (about 2 cups) ensuring you fill each crevice. Scatter over about 1/3 cup pangrattato, followed by some finely chopped parsley and the grated mozzarella and pecorino. Season well, then place into the oven to bake for approximately 10 minutes or until the top is golden and crispy. Squeeze over some fresh lemon and serve immediately with some dressed leaves if desired.