Conch shells with sausage and scamorza

17/11/2023

Here is the recipe to prepare delicious conch shells with sausage and scamorza cheese that will surely be a hit among lovers of the robust flavors of Italian cuisine.

Ingredients

Conch shells (large pasta shape) - 400g
Sausage - 300g
Smoked scamorza cheese - 200g
Onion - 1, finely chopped
Tomato puree - 500ml
Extra virgin olive oil - as needed
Salt and pepper - to taste
White wine - a glass
Grated Parmesan cheese - to taste
Fresh basil - a few leaves

Preparation

Start by boiling a pot of salted water to cook the conch shells. When the water boils, cook the conch shells following the instructions on the package to achieve an al dente texture.
Meanwhile, in a non-stick frying pan, heat a drizzle of oil and add the chopped onion. Let it fry until it becomes translucent.
Remove the casing from the sausage and crumble the meat into the pan with the onion. Let it cook until it is well browned, stirring occasionally.
Deglaze with the white wine and let the alcohol evaporate.
Add the tomato puree to the meat and season with salt and pepper. Let it cook over medium-low heat for about 15-20 minutes until the sauce has thickened.
Cut the smoked scamorza into cubes.
Drain the pasta and let the conch shells cool slightly.
Prepare an oiled baking dish. Fill the conch shells with the sausage sauce and add cubes of scamorza inside.
Arrange the stuffed conch shells in the baking dish and sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 180 °C for about 15-20 minutes or until the surface is au gratin to your liking.
Garnish with fresh basil leaves before serving.

Curiosity

Conch shells are an ideal pasta shape for stuffing due to their generous inner cavity. Originating from Southern Italy, they are perfect for baked dishes where flavors meld during cooking. The sausage and smoked scamorza cheese create a perfect combination of flavors that wonderfully bind with the sweetness of the tomato during the gratin process.

Buon appetito!