< Previous22 RIGATONI WITH HERBY SAUSAGES 1 Heat the oil in a large frying pan over a medium-low heat. Add the onion and garlic and fry, stirring occasionally with a wooden spoon, for 6–8 minutes, until tender. Stir in the fennel seeds and cook for 2 minutes. 2 Meanwhile, with a sharp knife, make a slit along the side of each sausage and remove the casings from the meat. Throw out the casings. 3 Add the sausage meat to the frying pan and mix well, gently pressing down on them to break them up as you stir. Fry for 5 minutes, stirring occasionally, until they start to brown. 4 Stir in the tinned tomatoes, tomato purée, sugar and broth. Gently simmer for 12–15 minutes, until the sauce has reduced and thickened. 5 Meanwhile, bring a large saucepan of salted water to the boil. Add the rigatoni and cook according to the package instructions. Place a colander in the sink, then carefully pour in the cooked pasta to drain. 6 Season the sauce to taste with salt and pepper. Add the cooked pasta and gently stir in with the spoon. 7 Add the parsley or basil and divide between 4 serving plates or shallow bowls. Scatter grated Parmigiano-Reggiano on top and serve. TIP TIP Adding a pinch of sugar to the sauce brings out the sweetness of the tomatoes. 2 tablespoons olive oil 1 red onion, chopped 2 garlic cloves, crushed 1 tablespoon crushed fennel seeds 6 herby pork sausages 2 x 400-g tins chopped tomatoes 1 tablespoon tomato or sun-dried tomato purée a pinch of sugar 120 ml beef or chicken broth 400 g dried rigatoni a few sprigs of parsley or basil, chopped salt and pepper grated Parmigiano-Reggiano cheese, to serve NOTENOTE • To make this vegetarian, use vegetable broth, plant-based sausages and vegetarian Parmigiano-Reggiano. OR TRY THISOR TRY THIS • Instead of rigatoni, you can use any tube-shaped pasta. • Add chilli flakes for a spicy sauce. You can earn your cooking stripes with this tasty midweek supper dish, which is so simple to make and as good as it gets. You can use any meaty or vegetarian sausages you like. Serves 4Prep: 10 minutesCook: 25–30 minuteseasy22 RIGATONI WITH HERBY SAUSAGES 1 Heat the oil in a large frying pan over a medium-low heat. Add the onion and garlic and fry, stirring occasionally with a wooden spoon, for 6–8 minutes, until tender. Stir in the fennel seeds and cook for 2 minutes. 2 Meanwhile, with a sharp knife, make a slit along the side of each sausage and remove the casings from the meat. Throw out the casings. 3 Add the sausage meat to the frying pan and mix well, gently pressing down on them to break them up as you stir. Fry for 5 minutes, stirring occasionally, until they start to brown. 4 Stir in the tinned tomatoes, tomato purée, sugar and broth. Gently simmer for 12–15 minutes, until the sauce has reduced and thickened. 5 Meanwhile, bring a large saucepan of salted water to the boil. Add the rigatoni and cook according to the package instructions. Place a colander in the sink, then carefully pour in the cooked pasta to drain. 6 Season the sauce to taste with salt and pepper. Add the cooked pasta and gently stir in with the spoon. 7 Add the parsley or basil and divide between 4 serving plates or shallow bowls. Scatter grated Parmigiano-Reggiano on top and serve. TIP TIP Adding a pinch of sugar to the sauce brings out the sweetness of the tomatoes. 2 tablespoons olive oil 1 red onion, chopped 2 garlic cloves, crushed 1 tablespoon crushed fennel seeds 6 herby pork sausages 2 x 400-g tins chopped tomatoes 1 tablespoon tomato or sun-dried tomato purée a pinch of sugar 120 ml beef or chicken broth 400 g dried rigatoni a few sprigs of parsley or basil, chopped salt and pepper grated Parmigiano-Reggiano cheese, to serve NOTENOTE • To make this vegetarian, use vegetable broth, plant-based sausages and vegetarian Parmigiano-Reggiano. OR TRY THISOR TRY THIS • Instead of rigatoni, you can use any tube-shaped pasta. • Add chilli flakes for a spicy sauce. You can earn your cooking stripes with this tasty midweek supper dish, which is so simple to make and as good as it gets. You can use any meaty or vegetarian sausages you like. Serves 4Prep: 10 minutesCook: 25–30 minuteseasyTH E STORY OF 109108 Conchiglie means “shells”. Its bowl shape is perfect for holding sauce and the ridged exterior helps even more sauce stick to the outside of the pasta. Conchiglie comes in three sizes. Conchigliette, the smallest type, is traditionally used in soups. Conchiglie is the middle- sized version and it’s very good with thick sauces. It can also be baked. Last, but not least, conchiglioni are jumbo shells that are excellent stuffed and baked. Although they’re not technically in the conchiglie family, there are also jumbo pasta shells called caccavelle. Each one is so big (9 cm long and 6 cm wide) that it would make a whole meal. Caccavelle is usually served stuffed with sauce, meat and cheese. Conchiglie, like many of the pastas we talk about, is eaten all over Italy, but it is most popular in the south. There may be a few reasons for this. For one, conchiglie is only available dried. Dried pasta is also made with durum wheat, which is mainly grown in the south. Finally, the hot and dry climate of the south is ideal for drying pasta. You’ve come back to shore to dry off. Now you’re hungry. What would be more perfect than to end the day at the beach with your own plate of seashell-shaped pasta? You’ve been snorkelling all day when you spy a merfolk family sitting down to dinner. What are they eating? That looks like seaweed salad. And there’s some saltwater toffee for dessert. But the big bowl in the middle of the table is filled with conchiglie pasta! CONCHIGLIE CONCHI GLIETH E STORY OF 109108 Conchiglie means “shells”. Its bowl shape is perfect for holding sauce and the ridged exterior helps even more sauce stick to the outside of the pasta. Conchiglie comes in three sizes. Conchigliette, the smallest type, is traditionally used in soups. Conchiglie is the middle- sized version and it’s very good with thick sauces. It can also be baked. Last, but not least, conchiglioni are jumbo shells that are excellent stuffed and baked. Although they’re not technically in the conchiglie family, there are also jumbo pasta shells called caccavelle. Each one is so big (9 cm long and 6 cm wide) that it would make a whole meal. Caccavelle is usually served stuffed with sauce, meat and cheese. Conchiglie, like many of the pastas we talk about, is eaten all over Italy, but it is most popular in the south. There may be a few reasons for this. For one, conchiglie is only available dried. Dried pasta is also made with durum wheat, which is mainly grown in the south. Finally, the hot and dry climate of the south is ideal for drying pasta. You’ve come back to shore to dry off. Now you’re hungry. What would be more perfect than to end the day at the beach with your own plate of seashell-shaped pasta? You’ve been snorkelling all day when you spy a merfolk family sitting down to dinner. What are they eating? That looks like seaweed salad. And there’s some saltwater toffee for dessert. But the big bowl in the middle of the table is filled with conchiglie pasta! CONCHIGLIE CONCHI GLIE110 CREA MY SALMON CONCHIGLIE BAKE 1 Preheat the oven to 190°C/Gas Mark 5. 2 Bring a large saucepan of salted water to the boil. Add the conchiglie and cook according to the package instructions, but 4 minutes before the end of the stated cooking time, add the broccoli to the saucepan and cook with the pasta until just tender. Place a colander in the sink, then carefully pour in the cooked pasta and broccoli to drain. 3 Meanwhile, make the creamy sauce. Melt the butter in a medium saucepan over a low heat. Stir in the flour with a wooden spoon until you have a soft paste (called a roux). Cook for 2 minutes, stirring to stop it browning. Start adding the milk, a little at a time, whisking between additions, until you have added all the milk and the sauce is smooth. 4 Increase the heat to medium and cook for 5 minutes, still stirring, until the sauce thickens and coats the back of the spoon. 5 Add the anchovies, half the cheese, crème fraîche and mustard (if using) and mix well. Season to taste with salt and pepper – go easy on the salt since the anchovies are quite salty. Take the saucepan off the heat and gently stir in the cooked pasta and broccoli. 6 Lightly grease a large ovenproof dish with butter and add the salmon in a single layer. Pour in the pasta and broccoli mixture, and scatter the rest of the grated chceese and the breadcrumbs on top. Bake for 25–30 minutes, until the sauce is bubbling and the top is crispy and golden brown. Serve straight away. TIPTIP Use 2–3 salmon fillets and add more vegetables – such as cauliflower florets, thickly sliced leeks, spinach, mushrooms or cherry tomatoes – to bulk out the dish. 250 g dried conchiglie 300 g broccoli, trimmed and cut into florets 4 x 100-g skinned and boned salmon fillets, cut into large pieces 20 g panko or dried bread crumbs CREAMY SAUCECREAMY SAUCE 2 tablespoons butter, plus extra for greasing 30 g plain flour 480 ml milk 4 anchovy fillets 100 g grated Parmigiano-Reggiano or Cheddar cheese 3 tablespoons crème fraîche 1 teaspoon wholegrain mustard (optional) salt and pepper OR TRY THISOR TRY THIS • You can use any medium-size pasta shapes, including penne, fusilli and farfalle. • Use fresh bread crumbs instead of dried. • To make the sauce creamier, stir in soft cream cheese or mascarpone. Shells in the ocean are great at holding pearls. And conchiglie on your plate are great for holding sauce! For spicier or bolder flavours, add chilli, paprika, pesto or chopped dill, parsley or basil to the sauce. Serves 4Prep: 15 minutesCook: 45 minutesmoderate110 CREA MY SALMON CONCHIGLIE BAKE 1 Preheat the oven to 190°C/Gas Mark 5. 2 Bring a large saucepan of salted water to the boil. Add the conchiglie and cook according to the package instructions, but 4 minutes before the end of the stated cooking time, add the broccoli to the saucepan and cook with the pasta until just tender. Place a colander in the sink, then carefully pour in the cooked pasta and broccoli to drain. 3 Meanwhile, make the creamy sauce. Melt the butter in a medium saucepan over a low heat. Stir in the flour with a wooden spoon until you have a soft paste (called a roux). Cook for 2 minutes, stirring to stop it browning. Start adding the milk, a little at a time, whisking between additions, until you have added all the milk and the sauce is smooth. 4 Increase the heat to medium and cook for 5 minutes, still stirring, until the sauce thickens and coats the back of the spoon. 5 Add the anchovies, half the cheese, crème fraîche and mustard (if using) and mix well. Season to taste with salt and pepper – go easy on the salt since the anchovies are quite salty. Take the saucepan off the heat and gently stir in the cooked pasta and broccoli. 6 Lightly grease a large ovenproof dish with butter and add the salmon in a single layer. Pour in the pasta and broccoli mixture, and scatter the rest of the grated chceese and the breadcrumbs on top. Bake for 25–30 minutes, until the sauce is bubbling and the top is crispy and golden brown. Serve straight away. TIPTIP Use 2–3 salmon fillets and add more vegetables – such as cauliflower florets, thickly sliced leeks, spinach, mushrooms or cherry tomatoes – to bulk out the dish. 250 g dried conchiglie 300 g broccoli, trimmed and cut into florets 4 x 100-g skinned and boned salmon fillets, cut into large pieces 20 g panko or dried bread crumbs CREAMY SAUCECREAMY SAUCE 2 tablespoons butter, plus extra for greasing 30 g plain flour 480 ml milk 4 anchovy fillets 100 g grated Parmigiano-Reggiano or Cheddar cheese 3 tablespoons crème fraîche 1 teaspoon wholegrain mustard (optional) salt and pepper OR TRY THISOR TRY THIS • You can use any medium-size pasta shapes, including penne, fusilli and farfalle. • Use fresh bread crumbs instead of dried. • To make the sauce creamier, stir in soft cream cheese or mascarpone. Shells in the ocean are great at holding pearls. And conchiglie on your plate are great for holding sauce! For spicier or bolder flavours, add chilli, paprika, pesto or chopped dill, parsley or basil to the sauce. Serves 4Prep: 15 minutesCook: 45 minutesmoderateFarfalleTortelliniSpaghettiCavatelli RigatoniCavatappiPappardelleDischi Volanti RuoteTrofieStellineCannelloni PenneGigliBucatiniLinguini AlfabetiOrecchiette Mezze Maniche Anelletti FusilliLumacheConchiglieCaramelle Capelli D’Angelo ZitiDitaliniLasagne GomitiMafaldineMaccheroniRavioli TagliatelleRadiatoriPaccheri 35 DELICIOUS PASTAS TO DISCOVER && DEVOUR! Pasta has been around for centuries… and we love it! But why are there so many pasta shapes? And how did they get their wacky names? Find out the facts and folklore of 35 amazing pastas and learn how to cook tasty dishes with them, too. £ € $ 19.95 24.95 39.95 UK EUR AUS 978 1 83866 701 6 phaidon.comNext >