Sconcigli is a seashell shaped pasta that is great for absorbing light sauces. Often it is available in a tricolor form, and makes for an excellent presentation. Arrabiata sauce is a slightly spicy sauce that is a great partner to the sconcigli. If sconcigli is unavailable, penne may also serve as an excellent substitute.
Sconcigli Arrabiata
16-18 oz. sconcigli pasta (if unavailable, penne will also work)
1 cup marinara sauce
2 teaspoons turmeric
1/2 cup chicken stock
2 teaspoons red pepper flake
salt
1/4 cup flat-leaf Italian parsley, finely chopped
3 tablespoons extra-virgin olive oil
5 cloves garlic, finely chopped
1 cup parmesan cheese
Cook sconcigli until al dente.
Meanwhile, in a saucepan, saute garlic, half of the parsley, and red pepper flake until the garlic is tender. Then, add chicken stock. When chicken stock begins to simmer, add marinara sauce and turmeric. Allow to boil until the mixture has slightly thickened.
Next, drain all water from sconcigli. Then, in a large pot, combine sconcigli with sauce mixture, remaining parsley, and boil until there is no remaining liquid (from sauce) in the pot (or about 2-3 minutes). Top with parmesan cheese, mix. Enjoy!
Serves approximately 5.
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