The City Magazine Since 1975

Gomiti with Scungilli Bolognese

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1 lb. cleaned conch
1/2 cup olive oil
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup diced onions
4 cloves garlic, thinly sliced
32 oz. canned whole peeled tomatoes (preferably San Marzano), hand-crushed with liquid
2 bay leaves
1 sprig fresh thyme
Fine sea salt, to taste
24 oz. dried gomiti or penne rigate
1 stick unsalted butter
1/3 cup chopped fresh flat-leaf parsley


Grind the conch with a meat grinder or by pulsing in a food processor until coarsely ground. Heat the olive oil in a large sauté pan over medium-high heat. Add the carrots, celery, onions, and garlic and cook, stirring occasionally, until the vegetables are soft but not brown, eight to 10 minutes.

Stir in the conch, tomatoes and their juices, bay leaves, thyme, and salt. Cook uncovered, stirring occasionally, until the conch is tender, about one hour.

Just before the sauce is done, cook the pasta in boiling salted water according to the package directions, until al dente. Drain and stir into the sauce along with the butter and parsley.