Conchiglie with Sun-Dried Tomato Paté and Speck

Conchiglioni al pate di pomodori secchi e speck

Conchiglie with Sun-Dried Tomato Paté and Speck

Our friend Alessio has shared another delicious PastaYourWay creation: Arrighi conchiglie with sun-dried tomato paté and speck.
This recipe is quick, simple, and packed with flavor — the perfect balance between the rich creaminess of sun-dried tomato paté and the savory crunch of crispy speck. Ideal for a cozy family meal or an easy yet impressive dinner with friends.

Ingredients

180 g Arrighi conchiglie pasta
2 slices of Speck Alto Adige IGP (about 0.5 cm thick)
2 tbsp sun-dried tomato paté
2 tbsp extra virgin olive oil
A pinch of chili pepper
Parmigiano Reggiano DOP, grated to taste
Salt, to taste

Preparation

Cut the speck slices into thin strips. Sauté them in a pan with a drizzle of extra virgin olive oil and a pinch of chili pepper until crispy. Remove the speck from the pan and set aside.
In the same pan, add the sun-dried tomato paté and let it warm gently over low heat.
Cook the Arrighi conchiglie in plenty of salted boiling water, then drain al dente using a slotted spoon and transfer directly into the pan.
Toss the pasta with half a ladle of cooking water, adding a drizzle of extra virgin olive oil as you stir.
When the water has reduced, add the crispy speck back to the pan and mix well.
Serve hot with a generous sprinkle of grated Parmigiano Reggiano DOP.