Conchiglie rigate Anconetana

  • Difficulty


  • 350 g0SXE050
  • 100 g one slice bacon
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 2 shallots
  • 1 sprig rosemary
  • 1 small bunch Italian parsley
  • ½ glass dry white wine
  • 60 g grated Parmesan cheese
  • salt and pepper
Conchiglie Rigate n° 50


Blanch the tomatoes in boiling water, drain them, peel them and deseed them and chop it coarsely, peel the onion and the shallots; trim the carrot then peel it; then clean the celery removing the white filaments.Rinse the vegetables, dry them and chop them with the rinsed and dried rosemary; rinse the parsley, once dried, chop it finely. Dice the bacon and place aside. Heat the oil in a saucepan, add the chopped onion, carrot, celery and the rosemary and fry lightly until soft but not golden.Add the cubes of bacon and brown them briefly; pour the white wine and let it evaporate over a high heat. Add the tomatoes, season with a pinch of salt and pepper and simmer the sauce, over a medium heat for about 15 minutes, stirring from time to time.In the meanwhile Cook the pasta in a saucepan with plenty of boiling salted water, then drain it al dente. Dress the pasta with the sauce, sprinkle it with chopped parsley and with parmesan, mix it well and serve.