Conchiglioni Pasta With Creamy Tomato And Garlic Sauce Recipes

CONCHIGLIONI PASTA WITH CREAMY TOMATO AND GARLIC SAUCE

Steps:

• Preheat the oven to 180°C, gas mark 4. Place the cherry tomatoes, olive oil, garlic and seasoning in a medium shallow ovenproof dish and mix well to coat everything in the oil. Bake for 30 minutes, stirring once during cooking, until the tomatoes are soft but still holding their shape. Fifteen minutes before the tomatoes are ready, cook the pasta according to pack instructions, then drain thoroughly. Tip the cooked pasta into a large serving dish. Add the crème fraîche and the roasted tomatoes and toss everything together. Season to taste. Roughly shred the basil by rolling the leaves up together in small cigar-shaped bundles, then slicing very thinly. Stir into the pasta and serve immediately, with a fresh watercress salad and some ciabatta bread.

CONCHIGLIONI PASTA WITH CREAMY TOMATO AND GARLIC SAUCE

Steps:

• Preheat the oven to 180°C, gas mark 4. Place the cherry tomatoes, olive oil, garlic and seasoning in a medium shallow ovenproof dish and mix well to coat everything in the oil. Bake for 30 minutes, stirring once during cooking, until the tomatoes are soft but still holding their shape. Fifteen minutes before the tomatoes are ready, cook the pasta according to pack instructions, then drain thoroughly. Tip the cooked pasta into a large serving dish. Add the crème fraîche and the roasted tomatoes and toss everything together. Season to taste. Roughly shred the basil by rolling the leaves up together in small cigar-shaped bundles, then slicing very thinly. Stir into the pasta and serve immediately, with a fresh watercress salad and some ciabatta bread.

CREAMY GARLIC PASTA

Steps:

• Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
• Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

CONCHIGLIONI PASTA WITH CREAMY TOMATO AND GARLIC SAUCE

Steps:

• Preheat the oven to 180°C, gas mark 4. Place the cherry tomatoes, olive oil, garlic and seasoning in a medium shallow ovenproof dish and mix well to coat everything in the oil. Bake for 30 minutes, stirring once during cooking, until the tomatoes are soft but still holding their shape.
• Fifteen minutes before the tomatoes are ready, cook the pasta according to pack instructions, then drain thoroughly.
• Tip the cooked pasta into a large serving dish. Add the crème fraîche and the roasted tomatoes and toss everything together. Season to taste.
• Roughly shred the basil by rolling the leaves up together in small cigar-shaped bundles, then slicing very thinly. Stir into the pasta and serve immediately, with a fresh watercress salad and some ciabatta bread.

CREAMY GARLIC TOMATO CONCHIGLIONI PASTA

Steps:

• To roast the tomatoes, follow this recipe for the steps.
• Cook pasta according to packaging. NOTE: Conchiglioni pasta doesn't take a long time to cook, usually 10-12 minutes (however, you should cook at 9-10 minutes or so-'al dente').
• In a large 12-inch skillet, add the olive oil and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant.
• Add in the salt, black pepper, oregano, garlic powder, basil. thyme, and red pepper flakes and whisk together until well combined. Add in the heavy cream, tomato paste, chicken stock, and white cooking wine, whisking until combined and it begins to bubble, about 1-2 minutes. Add in the roasted tomatoes and continue to let it bubble for another 1-2 minutes.
• Reduce the heat to low and add in the cooked pasta and stir until everything is well coated.
• Remove from heat and serve immediately with your favorite side.
• Bon Appetit!

CONCHIGLIONI PASTA WITH MUSHROOM RAGU

Steps:

• Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into an ovenproof dish.
• Meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. Transfer to a plate.
• Add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
• Spoon the beef over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot broiler. Cook for 3 mins or until the top is golden brown. Serve straight away.