Conchiglioni
Conchiglioni with a Sausage
london delivery included
fresh pasta
freshly made

/ serving

Artisan Conchiglioni with a Sausage & Aubergine Ragù & Parmigiano Reggiano

The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, "conchiglia". The Italian word "conchiglioni", just like the English word "conch", shares the same Greek root in the form of κοχύλι (kochýli), which means "shell".

And whilst you may not find grains of sand from the Sardinian coastline within our artisan conchiglioni, you will find that they are the perfect shape for this limited edition sausage and aubergine ragù to nestle within.

Our ragù di salsiccia, translating to “sausage sauce”, is a tomato-based sauce traditionally associated with Toscana. This week, however, we have looked to the Italian south for inspiration, adding wonderful melanzane (aubergine) to evoke sunnier days. We also use traditional Italian sausage along with tender cuts of pork. We slowly cook our salsicce e melanzane with tomatoes to give the ragù a delightful richness.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

Allergens in  Bold and Underlined

Conchiglioni: Wheat Flour, Egg, Durum Wheat Flour, Salt)

Sausage & Aubergine Ragu: Tomato sauce, Pork Sausage (25%), Aubergine (15%), Carrot, Onion, Garlic, Extra Virgin Olive Oil, Basil, Salt, Black Pepper),

Garnish Ingredients

Parmigiano Reggiano: Parmigiano Reggiano (Milk)

See recipe card here

Artisan Conchiglioni with a Beef & Chianti Ragù & Parmesan

Grams Calories (per portion)
Giant Conchiglioni  165g 355kCal
Sausage & Aubergine Ragù 160g 173kCal
Parmigiano Reggiano 7g 28kCal

 Please note the above nutritional guidance is based on our estimates only. 

 

Story

The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, "conchiglia". The Italian word "conchiglioni", just like the English word "conch", shares the same Greek root in the form of κοχύλι (kochýli), which means "shell".

And whilst you may not find grains of sand from the Sardinian coastline within our artisan conchiglioni, you will find that they are the perfect shape for this limited edition sausage and aubergine ragù to nestle within.

Our ragù di salsiccia, translating to “sausage sauce”, is a tomato-based sauce traditionally associated with Toscana. This week, however, we have looked to the Italian south for inspiration, adding wonderful melanzane (aubergine) to evoke sunnier days. We also use traditional Italian sausage along with tender cuts of pork. We slowly cook our salsicce e melanzane with tomatoes to give the ragù a delightful richness.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

Ingredients

Allergens in  Bold and Underlined

Conchiglioni: Wheat Flour, Egg, Durum Wheat Flour, Salt)

Sausage & Aubergine Ragu: Tomato sauce, Pork Sausage (25%), Aubergine (15%), Carrot, Onion, Garlic, Extra Virgin Olive Oil, Basil, Salt, Black Pepper),

Garnish Ingredients

Parmigiano Reggiano: Parmigiano Reggiano (Milk)

Recipe Card

See recipe card here

Nutrition

Artisan Conchiglioni with a Beef & Chianti Ragù & Parmesan

Grams Calories (per portion)
Giant Conchiglioni  165g 355kCal
Sausage & Aubergine Ragù 160g 173kCal
Parmigiano Reggiano 7g 28kCal

 Please note the above nutritional guidance is based on our estimates only.