Conchigliette with Pork & Mushroom

This hearty Conchigliette pasta dish combines savory pork, caramelized mushrooms, aromatic vegetables, and a rich red wine tomato sauce. Finished with Pecorino cheese and a drizzle of black truffle oil, it’s a comforting main dish that feels gourmet.

Ingredients

• 1 lb ground pork (or beef/turkey, preferably fresh)
• 2 cups finely diced wild mushrooms
• 1/2 cup grated Pecorino cheese
• 2 large shallots, sliced
• 3 cloves garlic, chopped
• 2 medium carrots, finely diced
• 1 stalk celery, finely diced
• 2 cups good quality red wine
• 1 cup crushed tomatoes
• 2″ sprig fresh thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup medium or robust Extra Virgin Olive Oil
• 1 tablespoon Black Truffle Olive Oil
• 1 lb dried conchigliette (or short cut pasta like rigatoni/mostaccioli), cooked

Instructions

1. In a large, heavy-bottom pot, heat the olive oil over medium-high heat. Add the pork and brown well, breaking into small pieces, about 5 minutes. Remove the meat to a bowl and reserve.
2. In the same pot, add the mushrooms and sauté until caramelized, about 5 minutes, scraping up browned bits.
3. Add shallots, carrot, and celery; sauté for 2 minutes. Add garlic and sauté 1 minute.
4. Deglaze the pan with red wine and reduce by half. Add crushed tomatoes and thyme. Reduce heat to low, cover, and simmer gently for 1 hour, stirring occasionally. Add a few tablespoons of stock or water if sauce becomes too thick.
5. Taste and adjust seasoning with salt and freshly ground black pepper.
6. Add al dente pasta to the sauce with a tablespoon of pasta water, stir to coat, and cook together for 1 minute.
7. Portion pasta into servings and top with Pecorino cheese and a few drops of black truffle olive oil. Serve immediately.

Servings: 4–6