Conchiglie in rich tomato sauce

A pinch of chilli flakes and a teaspoon of Worcestershire sauce take this tomato sauce to a new level of richness, without compromising on calories or fat.


  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • Pinch of chilli flakes, to taste
  • 2tsp worcestershire sauce
  • 2 x 400g tins chopped tomatoes
  • 1tbsp Pernod (optional)
  • 1tbsp red wine vinegar
  • 300g large conchiglie
  • 25g parmesan, grated, to serve


  1. Heat the oil in a large frying pan. Add the onion and gently fry for 10 min or until golden. Add the garlic and chilli flakes and cook for 3 min. Add the worcestershire sauce, tomatoes, Pernod (if using) and vinegar, then season with black pepper. Simmer gently for 20 min or until the sauce thickens.
  2. Meanwhile, cook the pasta according to the pack instructions, then drain. Toss through the sauce, sprinkle with grated parmesan and ground black pepper, then serve.

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