Conchiglie with minced meat, pancetta and mushrooms

How Maurice does it

1. 1

   Heat olive oil in a pan over high heat. Sear the sliced mushrooms quickly until browned, then remove and set aside.

2. 2

   In the same pan, reduce heat and sweat the chopped shallots until soft and translucent.

3. 3

   Add the cherry tomatoes, minced meat, garlic, and pancetta to the pan. Cook until the meat is browned and cooked through.

4. 4

   Return the seared mushrooms to the pan and stir to combine.

5. 5

   Pour in the sherry and let it cook off for a minute. Then add the sun-dried tomatoes and pasta water, stirring well.

6. 6

   Meanwhile, cook the conchiglie in a pot of boiling salted water until al dente. Drain, reserving a little pasta water.

7. 7

   Add the cream to the pan and let the sauce simmer briefly. Season with salt and pepper.

8. 8

   Add the cooked pasta to the pan and toss everything together until well coated.

9. 9

   Plate the pasta, garnish with fresh thyme, and serve immediately.