Anelletti is a typical, ring-shaped pasta of Sicilian origin. Nowadays it can easily be found among the regional specialities of large pasta manufacturers. This type of pasta is used almost exclusively for this traditional Sicilian dish (contains pasta and meat and serves as both first and second course).

There are as many variants of pasta al forno (baked pasta) as there are areas of Sicily.  Depending on the area, anelletti may be replaced with maccheroni, rigatoni and other types of pasta, while the ingredients vary greatly: hard boiled eggs, mixed cold cuts and vegetables.

Ingredients for anelletti al forno:

  • 500 g of anelletti
  • 200 g of mince (veal)
  • 100 g mince (pork)
  • 200 g of grated caciocavallo cheese
  • 100 g of primosale cheese
  • 200 g of tomato purée
  • 100 g of breadcrumbs
  • 1 onion
  • one glass of red wine
  • oil
  • salt.

Method: Fry the chopped onion, add the pork and beef mince then the red wine and reduce. Fry for a few minutes then add the tomato purée before diluting with half a litre of water. Season with salt and cook over a low heat for half an hour. Cook the anelletti then dress with the sauce. Grease a baking tray with oil and dust with breadcrumbs. Put the pasta in the tray and add the grated caciocavallo and small chunks of primosale cheese; top with more breadcrumbs, a drizzle of oil and bake for about twenty minutes.