Freshly shaved Parmigiano Reggiano or Pecorino Romano
Instructions
Bring a large pot of heavily salted water to a boil.
Meanwhile, heat a large sauté pan over medium-high heat. Add a drizzle of olive oil and brown the ground sausage, breaking it into bite-sized pieces as it cooks.
Once the sausage is fully browned, pour in the jar of Monte's Sweet Pepper Sauce and reduce to a gentle simmer.
Cook the Conchiglia pasta until just al dente, about 6–8 minutes. Start tasting early—you should always cook pasta to texture, not just the clock.
Using a spider or slotted spoon, transfer the pasta directly into the simmering sauce. Let it finish cooking in the sauce for 1–2 minutes.
Skip the colander. A spider spoon carries some of the salty, starchy pasta water into the sauce—it's liquid gold. It helps emulsify the sauce and creates a silky finish that clings beautifully to every shell.
Gently toss until every piece of pasta is evenly coated. Be careful not to overwork the pasta—you want every Conchiglia to stay intact.
Finish with a generous shower of freshly shaved Parmigiano Reggiano, or use Pecorino Romano if you prefer a sharper, saltier finish.