Region: Italy
Category: Pasta with Pork
Season: Any
Difficulty: Easy but labor intensive
Conchiglia are pasta in the shape of sea shells. The dish is delightful because bits of the ingredients fall into the natural receptacle of the shell.  (2)LO.jpg)
In this recipe searing the meat quickly locks in wonderful tastes. The sweet bell peppers, the red and yellow so inviting the appetite, are a natural match for the pork, and it’s all covered with the aromatic and velvety texture of the wine sauce.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
1/4 cup extra-virgin olive oil
1 ounce salt pork, diced
4 shallots, chopped
3 garlic cloves, finely chopped
1 yellow bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 pound boneless pork spareribs, cubed
1 1/2 ounces salami (about 5 slices), sliced in strips
Salt and freshly ground black pepper to taste
1 tablespoon fresh rosemary
1 cup dry red wine
3 canned or fresh plum tomatoes, peeled, seeded, and chopped
3/4 pound conchiglia (shells)
Freshly ground parmigiano-reggiano cheese to taste
1. In a large skillet, heat the olive oil over high heat, then cook the salt pork for 1 minute or less. Add the shallots, garlic, yellow pepper, and red pepper and cook until softened, stirring almost constantly so the garlic doesn't burn, about 4 minutes. Add the pork, salami, salt, and pepper and cook, stirring constantly, for 3 minutes.
2. Sprinkle on the rosemary and stir well to mix. Pour in the red wine and tomatoes, stirring to break up the tomatoes while it cooks for 4 minutes. Reduce the heat if it is too lively.
3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to the skillet and toss with the sauce. Serve with parmigiano cheese.
Variation:
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Posted: 12/20/2006