Lumache al Sugo with a Twist

Ingredients

• 500g (1.1 lb) lumache pasta 500g (1.1 lb) lumache pasta
• 200g (7 oz) escargot, cooked and shelled 200g (7 oz) escargot, cooked and shelled
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the lumache pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
3. 3.
   Add the escargot to the skillet and cook for a few minutes, allowing them to absorb the flavors.
4. 4.
   Pour in the crushed tomatoes and stir well. Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked lumache pasta to the skillet and toss gently to coat the pasta evenly with the sauce.
7. 7.
   Serve the Lumache al Sugo hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

Treat your ingredients with care...

• Escargot — Ensure that the escargot is thoroughly cooked and shelled before adding it to the dish. This will ensure a tender and enjoyable texture.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of red pepper flakes to add an extra kick.
• For a touch of freshness, squeeze some lemon juice over the dish before serving.
• If escargot is not readily available, you can substitute it with cooked shrimp or mussels for a delightful seafood twist.
• To make the dish more indulgent, add a splash of heavy cream to the sauce just before serving.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, creating an even more delicious meal.

Serving advice

Serve the Lumache al Sugo as a main course accompanied by a fresh green salad and crusty Italian bread. This dish is best enjoyed with a glass of red wine to complement the rich flavors.

Presentation advice

Garnish each plate with a sprig of fresh basil and a sprinkle of grated Parmesan cheese. The vibrant green of the basil and the creamy white of the cheese will add visual appeal to the dish.