It is not difficult to make, however preparation is lengthy. But the good news is you can easily breakdown the tasks into manageable steps.

In a large pot of boiling salted water cook pasta al dente. While the water is boiling chop your pancetta and rosemary leaves. When the wine has evaporated pour in the passata and mix it in well with the meat.Add the fresh basil and salt and pepper as required. Chef Salvatore Fraterrigo – Head Chef and Owner of Norma Gastronomia Siciliana restaurant in New York City – grew up in Trapani but also lived in Palermo. He considers anelletti al forno to be his version of comfort food. “I remember when we went to Mondello, the most famous beach in Palermo, and we’d bring the anelletti al forno with us. The smell of the ragù was all over the beach. It was the perfect dish after a long and tiring day.” Despite its rather undignified status as tin-can pasta, Anelli pasta is an extremely versatile ingredient that can be a perfect addition to most dishes. Whether it’s served swimming in warm broth or baked inside Timpallo, anelli is a great ingredient to elevate your pasta dishes. Step 2 - While it is cooking roast the eggplant. Preheat oven to 180C/350F cut the top off the eggplants and cut them into 1cm/0.4inch slices. Place eggplant slices on parchment lined trays and brush generously with oil on both sides. Roast for 20 minutes and then turn over and roast for another 5-8 minutes. Set aside to cool.While the pancetta is cooking, in a large bowl whisk together the mascarpone, parmesan cheese and 2 tablespoons of pasta water. In the city of Palermo, you can also find anelletti al forno in all the classic rosticcerie (Italian specialty stores with pre-cooked dishes), where it’s usually served on small square trays like street food Anelletti al Forno by Salvatore Fraterrigo I recommend using a short pasta, cream sauces work the best with anelli, penne, mezze penne, rigatoni etc. Choose your favourite. Add the remaining pasta and top with the reserved sauce. Sprinkle with extra grated Parmigiano cheese. Press down lightly on the pasta. I am going to start out by saying that one thing you will never find on my blog is a one pot Pasta dish. I firmly believe as does every Italian I know, that pasta needs to be cooked in it’s own large pot of boiling salted water.

So while your water is boiling, in a large pan add a little oil, pancetta and some fresh rosemary leaves. Cook for about 5 minutes or until the pancetta is golden.With dried pasta rings, anellini or anelletti are generally smaller than anelli. But, homemade anellini pasta rings from Abruzzo are bigger. I guess it’s difficult to make very tiny ones by hand! How to make homemade anellini pasta rings. Caciocavallo cheese: cut into cubes. Other cheeses such as mild provolone or mozzarella may be substitued.

Add the potato, squash, soaked porcini and fresh mushrooms, fry, stirring, for a few minutes more, then add the liquid and bring to a boil. Turn down to a simmer and cook for 30 minutes, then add the pasta and continue cooking, stirring regularly, until it is tender, adding more water if you think it needs it. In the world of Italian pasta, there are some traditional types of homemade pasta which are mostly only made and served with one type of sauce. A few that come to mind are silk handkerchief pasta with pesto, pansotti with walnut sauce, fregnacce Abruzzese and stuffed mezze maniche in broth (see links below). Make the bechamel sauce by melting the butter in a sauce pan, add the flour and whisk and let it cook a little, careful not to burn, but keep whisking.Like I said there are many versions of this dish, I got inspired to add the bechamel from a video I saw on Rosella’s Cooking with Nonna, and I’m so glad I did because it really makes the sauce dreamy.

Repeat layer like above with remaining ingredients ending with bechamel and a light layer of marinara. For example, prepare the meat ragu, eggplant and hard boiled eggs a day or two ahead. If you happen to have a batch of meat sauce in your freezer, defrost it and stir in some peas.Also known as anelli or anellini, meaning small rings, this ring shaped pasta of Sicilian origin is popular for making this baked pasta dish.