A friend of mine has lent me a most interesting cook book called The Geometry of Pasta. It lists recipes for pasta sauces according to their ideal pasta shape. With geometric black and white images of each pasta – it is a beautifully stylish book to look through on any occasion. And since I had a bundle of large shell pasta, I thought I’d refer to it to see which sauce would be best suited.
The structure of the shell variety of pasta – the ridge outside and smooth, deep bowl of the interior – helps it cradle a sauce more than any other pasta. I decided on Conchiglie Rigate Con Piselli Pancetta Brasata or, Shell Pasta with Braised Ham and Peas. The bacon and pancetta can be prepared ahead of time and remain in the fridge for at least a week. And there are only a few other ingredients which are thrown together at the end. Because it is a very rich and luxurious sauce, it is not for the everyday. Although after tasting, you may disagree – when Adam finished his meal he looked up and said ‘Can you please make this every day?’ It’s pretty special. Try it sometime.