This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
This anellini al forno recipe recipe hails from Sicily and is packed with the flavours of the region: pork sausage, aubergine, fennel and tomato. The pasta used is anellini, a tiny hoop shape, but you can use other very small pasta shapes you can get hold of such as stellette (little stars), pastina (flat stars) or ditalini (little tubes).
Anellini is the name given to a variety of tiny hoop-shaped pasta from Sicily. It is a variant of anelli, which is a slightly larger hoop, perhaps most recognisable in places like the UK as tinned 'spaghetti hoops'. In Italy, however, these little rings are used in soups, salads and baked pasta dishes such as this anellini al forno recipe. The pasta is cooked directly in a ragù of classic Sicilian flavours (pork, fennel and aubergine). A very delicious and comforting dish.
Get in touch