Conchigliette rigate Vogherese

  • Difficulty


  • 350 g0SX0051
  • 1 yellow pepper
  • 1 clove garlic
  • 1 Aubergine
  • 1 small bunch Italian parsley
  • 1 onion
  • 80 g one slice of bacon
  • salt and pepper to taste
Conchigliette Rigate n° 51


Trim, wash and slice the aubergine into strips then salt it and let it drip in a colander for 30 minutes while it looses its bitterish water. Clean the pepper, deseeding it and getting rid of its white filaments, wash, dry and slice it into strips.Peel and mince the onion and the garlic. Chop the bacon in small cubes; wash, dry and mince the parsley. Heat the oil in a saucepan and add the chopped onion and garlic without letting it brown, then place the bacon cubes, the pepper strips and brown stirring for 2 minutes with a wooden spoon.Once rinsed and dried, add the aubergine strips and carry on cooking for another 7-8 minutes on a medium heat and add a pinch of salt and pepper. in the meantime cook the pasta in abundant salted water, drain it al dente and add it to the prepared sauce. Sprinkle the pasta with the chopped parsley and serve it warm.