Cheese pasta conchiglioni with tomato-mayonnaise sauce
3 servings
20 minutes
Cheesy conchiglie pasta with tomato-mayonnaise sauce is a harmonious blend of Italian pasta and spicy sauce. Conchiglie, reminiscent of elegant seashells, perfectly hold the rich creamy-spicy flavor of parmesan, mayonnaise, and tomato ketchup. This dish embodies the spirit of Italian cuisine, transforming simple ingredients into a culinary masterpiece. It is perfect for a cozy family dinner or friendly gatherings. The melted cheese combined with the mild spiciness of the chili sauce creates a pleasant contrast, making each forkful rich and memorable. Conchiglie with this sauce is not just food; it's a true gastronomic journey.
1
Salt the boiling water.
- Salt: to taste
2
Add the pasta and reduce the heat to medium. Cook according to the package instructions.
- Conchiglioni (large shells): 350 g
3
Grate the cheese on a coarse grater.
- Parmesan (Parmigiano Reggiano): 150 g
4
Add paprika one minute before the cooking is done.
- Smoked paprika (pimenton): 1 teaspoon
5
Put mayonnaise in a deep bowl.
- Homemade mayonnaise: 3 tablespoons
6
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Add ketchup and chili sauce.
- Ketchup: 5 tablespoon
- Chili sauce: 2 teaspoons
8
Place most of the cheese in the dish.
- Parmesan (Parmigiano Reggiano): 150 g
9
Spread the pasta on top. Wait for about 5 minutes. Then mix and serve in portions, sprinkling each portion with the remaining cheese.
- Parmesan (Parmigiano Reggiano): 150 g
