Bake for 20-30 mins until the top is golden and bubbling and the pasta. Pour 150ml of olive oil something nice and fruity into a blender or food processor.

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Cook the pasta in a large pan of boiling salted water until al dente then drain reserving a cupful of the pasta water.

Conchiglie pasta recipe. Cook the pasta shells in plenty of salted water for exactly half the time advised on the package. Drain them and rinse with cold water drizzle with a little. Luckily because of the ridges sauce sticks to the outside as well so every mouthful is delicious.

Nestle the shells into the sauce filled-side up. Using a teaspoon fill the pasta shells with some of the mascarpone mixture pressing the mix in with your index finger. Add the garlic and chilli and sauté for a further 4 minutes.

Usually it will be about 6 minutes. I use conchiglie pasta the one that looks like a seashell but penne rigatoni or fusilli all work just as well. Conchiglie have a ridged exterior but a smooth interior which means the inside fills up when stirred in the sauce.

Cook 150-200g of conchiglie in boiling salted water then drain briefly and tip back into the pan. Meanwhile sauté the onion in the olive oil in a frying pan over a medium heat for 5 minutes.

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