Shell-Stuffed Baked Pasta with Spicy Pork and Tomato Sauce

A sweet friend gifted me with a packet of conchiglie, a jumbo size shell-shaped pasta, used for filled pasta recipes. I found the perfect filling, a recipe of Gino d'Acampo, Spicy Pork and Tomato Sauce. His recipe uses small shell pasta which are tossed with the cooked sauce before serving. I have however made the sauce and fill the jumbo shell pasta with it, arrange on a baking dish, scatter some mozzarella cheese on the top, and bake for about 20 minutes until the cheese melts.

The filling is very tasty. I have added a can of chopped tomatoes because I wanted more sauce. And used chilli flakes, about 1 tablespoon instead of fresh chopped chillies. Other than that, I followed the recipe as written. There's sun-dried tomatoes in oil, chopped olives, passata, onions and minced pork. Such a tasty and delicious sauce!  We've enjoyed this delicious pasta for dinner and I will make the sauce again, to serve over spaghetti the next time.

The recipe for Spicy Pork and Tomato Sauce can be found from his website here, or from his book, Gino's Pasta.

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Kitchen Flavours and Emily's Cooking (Makan2) Foray

Chicken and Chorizo Salad

A simple, easy and very delicious lunch of Chicken and Chorizo Salad.

I've used only cannellini beans, omitted the barlotti beans (did not have any). Instead of using sliced red chilli, I have used 2 teaspoons of chilli flakes. Did not have rocket leaves either, so I have used baby romaine lettuce leaves. This plate of salad makes a very nice and tasty lunch.

Chicken and Chorizo Salad
(Pronto, by Gino D'Acampo)
serves 4
100gm can cannellini beans, drained and rinsed
100gm barlotti beans, drained and rinsed
20 cherry tomatoes, quartered
1 medium hot red chilli, deseeded and thinly sliced
1 garlic clove, peeled and finely sliced
2 tablespoons freshly squeezed lemon juice
8 tablespoons extra virgin olive oil
2 medium skinless, boneless chicken breasts, cut into 1cm strips
100gm hot chorizo sausage, cut into thin round slices
60gm rocket leaves (I've used baby romaine leaves)
salt, to taste

1. Put all the beans in a large bowl with the tomatoes, chilli and garlic. Pour over the lemon juice with half the olive oil, season with salt, toss all together and set aside.
2. Place a large frying pan over a high heat and pour in the remaining oil. Add the chicken strips and fry for 5 minutes, stirring occasionally with a wooden spoon.
3. Season with salt, add the chorizo and continue to fry for a further 2 minutes over a high heat.
4. Toss the rocket leaves through the bean salad and transfer to a large serving plate. Top with the crispy chicken and chorizo and serve immediately.

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Kitchen Flavours and Emily's Cooking (Makan2) Foray

Penne with Pancetta, Onions and Chopped Tomatoes

A simple easy and tasty pasta dish, a recipe from Gino D'Acampo. Have you heard of him? I first watch him cook when he was a frequent guest chef at Saturday Kitchen, a BBC cooking show hosted by Antony Worrall Thomson, that was years ago.

I've used streaky bacon as pancetta is not easily available. And I've added more chilli flakes, which gives a mild spicy taste to the sauce.  I made this pasta for a weekday after school lunch, and it was delicious. One that I would not mind making again, as it is quick, easy and tasty! 

Penne with Pancetta, Onions and Chopped Tomatoes
(Pronto by Gino D'Acampo)
serves 4
6 tablespoons olive oil
2 large white onions, peeled and finely sliced
1/2 teaspoon dried chilli flakes
250gm diced pancetta
2 x 400gm can chopped tomatoes
500gm penne rigate
4 tablespoons freshly chopped flatleaf parsley
salt, to taste

1. Bring 5 litres of water to the boil in a large saucepan with 1-1/2 tablespoons of fine salt.
2. Heat the oil in a medium saucepan over a medium heat and fry the onions for 3 minutes, stirring occasionally with a wooden spoon. Add the chilli and pancetta and continue to cook for a further 5 minutes.
3. Pour in the chopped tomatoes, stir well and gently simmer for 10 minutes, uncovered, stirring every couple of minutes. Season with salt once the sauce is cooked.
4. Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered. A good-quality dried pasta will take 8-10 minutes to cook.
5. Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it.
6. Pour over the sauce, add the parsley and stir together for 30 seconds allowing the flavours to combine.
7. Serve immediately with a large glass of Italian red wine.

If you have any of Gino D'Acampo's cookbooks, join us at Cookbook Countdown. This month's theme at CC is cooking from any of Gino D'Acampo's books. Or simply cook from any of your cookbooks (not necessarily Gino's) or magazines and link your post at CC here.

I'm linking this post with Cookbook Countdown #27 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray