Whilst any shell-inspired pasta might be called conchiglie, the term primarily refers to a specific form, not unlike a stylised winkle or cowrie. With a ridged outside and smooth, deep bowl of an interior, conchiglie rigate cradle a sauce more than any other pasta. They are excellent with lighter sauces, such as light tomato or arrabbiata as well as with chunkier vegetables, where the vegetables might enter into the shell’s cavity, and make for easy eating.
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