Sausage and Mushroom with Yorkshire Pasta Conchiglie Rigate 

By: @the.pastagal

A perfect way to use up anything left in the fridge before food shop day. And it’s soo delicious! 

Yorkshire Pasta Conchiglie Rigate Shells go so well with a saucy sauce and one that has finely chopped ingredients in because the sauce gets trapped in the shells.

Serves 3.


  • 300g of Conchiglie Rigate Yorkshire Pasta 
  • Olive oil
  • 2 Cloves of Garlic
  • 3 Sausages ( I used 100% pork)
  • 3 Mushrooms
  • 1/2 a White Onion
  • 1 Celery Stick
  • 1 Carrot
  • 100ml White Wine
  • 1 can Chopped Tomatoes 
  • Salt
  • Parmesan

Step by Step Instructions

Step 1

Thinly slice the carrots, celery and onion and garlic. Fry in a pan with olive oil until soft.

Step 2

Remove the sausage meat from the casing, tear small parts of sausage and put in the pan. Break up the pieces of sausage with your spoon as it fries, as it shouldn’t be like meatballs. 

Step 3

Finely chop your mushrooms into small cubes and add to the pan. Let it all fry until the sausage is cooked.

Step 4

Add the white wine and let it simmer for 5 minutes. 

Step 5

Then add the tinned tomatoes to the pan. Leave to simmer for 20 minutes. Stir occasionally. 

Step 6

As the sauce is simmering, cook your pasta in a pan of boiling water. 

Step 7

 Add some pasta water if the sauce is looking a little thick. Add a squeeze of honey, some salt and pepper 

Step 8

 Add your pasta to the sauce with plenty of parmesan and enjoy!