Conchiglie Tutto Giardino Imbroglio

This recipe was born more than two decades ago in Mark DuMond's kitchen. The term "imbroglio" was added for whimsical purposes. Back then, we thought the recipe's title roughly translated to "major argument with vegetables." However, we ran it through an online translation service today and it translated as "all shells garden I confuse." Further, when we thought the word "imbroglio" was synonymous with a simple "argument" in fact it is defined as either:

• a confused mass
• an intricate or complicated situation
• an acutely painful or embarrassing misunderstanding
• a violently confused or bitterly complicated altercation

Given those choices for a definition, we are now wondering why we named the dish as we did all those years ago. Anyway, here is the recipe for a confused mass, which we certainly prefer to a violently confused altercation.

4 Tbsp. unsalted butter
4 Tbsp. extra virgin olive oil
2 cups thinly sliced carrots
1 yellow onion, chopped
1 bunch scallions, trimmed, cleaned and finely sliced
3 Tbsp. finely chopped fresh basil
1 cup thinly sliced radishes
1/2 cup finely chopped fresh parsley
6 cloves garlic, minced

8 large fresh tomatoes, cored and chopped
3 cups thinly sliced zucchini
1 green bell pepper, seeded, cored and chopped
1 red bell pepper, seeded, cored and chopped
2 cups dry white wine
2 tsp. black pepper, freshly ground

3 Tbsp. unbleached white flour
1 cup half-and-half
6 oz. tomato paste
3/4 cup finely grated parmesan cheese
2 lb. large shell pasta (conchiglie), or other pasta of your choice

Heat half the butter and all the olive oil in a large pot, then saute the carrots, all onions, radishes, basil, parsley and garlic for 10 minutes, stirring often. Cover and simmer on low heat for 10 minutes more.

Add the tomatoes and other vegetables along with the wine and pepper. Bring barely to a boil, then lower heat and simmer the sauce for about 30 minutes, uncovered, stirring occasionally.

In a separate small saucepan, melt the rest of the butter and add the flour. Whisk to make a roux, then add the half-and-half. Keep stirring as it thickens, then add the tomato paste. When it's thick and smooth add it and the parmesan cheese to the simmered sauce.

Meanwhile, cook the pasta in boiling salted water. When it's al dente, about 10 minutes, drain the shells and put them in a large serving bowl. Pour the sauce over the pasta and stir to combine. Serve it with extra grated parmesan or asiago or romano cheese as garnish. This dish screams for garlic bread and green salad as accompaniment. (Or scroll down or click here to get the recipe for John Bucy's Italian Bread, which would also go nicely with this dish.)