Fast Recipes

Lumaconi arrabiata

Australian Gourmet Traveller fast Italian recipe for lumaconi arrabiata.
Lumaconi arrabiata

Lumaconi arrabiata

Chris Chen




1.Blanch tomatoes in a saucepan of boiling water until skin splits (1-2 minutes), drain and refresh in iced water. Peel, halve horizontally and squeeze out seeds. Coarsely crush with your hands and set aside.
2.Heat oil in a saucepan over medium heat, add onion, pancetta and garlic and cook until onion is soft (4-5 minutes). Add tomato and chilli and cook until tomato breaks down (5-10 minutes). Season to taste and set aside.
3.Meanwhile, bring a large saucepan of salted water to the boil. Add pasta and cook according to packet instructions until al dente. Drain, toss through arrabiata sauce, divide among plates and scatter with basil. Serve immediately with grated parmesan.

Lumaconi is a large snail shell-shaped pasta and is available from

and select delicatessens. Substitute with another large shell pasta, such as conchiglioni.


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