In a sauce pot add 3 tablespoons of extra virgin olive oil, the chopped onion and the chopped garlic. The tomato sauce in this recipe has a base or soffrito of finely diced and sautéed onion, carrots and celery. Soffritto is the Italian mirepoix and is used in many sauce, soup and stewed meat recipes. Before it’s cooked Italians refer to it as ‘battuto’. When the sauce is ready stir in the ricotta. Although I have read that this recipe originally had some meat in it, the majority of versions today are mostly vegetarian ones. The pasta is dressed with a tomato sauce mixed with sheep’s ricotta, sautéed vegetables and pecorino. Of course, pecorino isn’t actually vegetarian as it contains animal rennet. Strict vegetarians can leave it out or use a vegetarian hard cheese. Step 3 Make the tomato sauce. First sauté finely chopped onion, celery and carrot in olive oil.

This recipe makes enough for 2 generous portions of gluten free spaghetti hoops to have on toast (as a side dish they’ll go a bit further). If you need more or less simply double or halve the recipe. They are naturally gluten and dairy free, plus vegan too. The Sicilians love their pasta! Each pasta has its own special sauce whether ragu – meat and tomato sauce, or marinara or besciamella – a white sauce. Each pasta has its own way of cooking or preparing and you don’t want to interchange or mix up the way you prepare your pasta dish! Baked anelletti is no exception. Stir for 1 minute and add the crushed tomatoes. Add 1/2 cup of water to the tomato can to wash it and pour into the pot. The most favourite beans in Tuscany are definitely cannellini, which I have used in this Tuscan kale, white bean and pasta soup. Borlotti (cranberry beans) are also very popular. Both these types of beans are traditionally used in soups, with pasta and as side dishes. Step 3 Sauté onions, garlic, carrots and celery in olive oil until soft. Tuscan Kale. In Italy, it’s popular to serve this soup with a dash of extra virigin olive oil and some grated parmigiano. Of course, Italian parmigiano isn’t vegetarian so vegans and vegetarians will want to leave it out or use a vegetarian or vegan cheese. Add grated parmigiano or vegetarian parmesan if desired. What to do with leftovers.

While beef is the traditional protein for the filling of anolini, you could definitely use another cut. Try pork shoulder, lamb shank, or the meat from a stewing hen. I also tell my Italian amici, friends, that us Americans interchange pasta and think pasta is pasta but we have a lot to learn from the Italians, Sicilians especially. I am slowing learning what pasta should be served with what sauce and how to prepare the pasta. Sicilians make the best pasta dishes and they are prepared so simply, mostly with fresh spices and a little salt and a little pepper. I used a type of pasta called tripolini in this recipe. Tripolini pasta looks like small butterflies. It’s one of about 30 small soup pastas made in Italy. Italians call this sort of pasta ‘pastina’. Probably the most well-known types of pastina are orzo (risoni) and stelline (little stars). Of course, you can use any small soup pasta for this recipe including anellini or ditalini. Pasta named after past Italian colonies. Of course, you can serve this sauce with other types of pasta. I think it would go really well with orecchiette or cavatelli, especially if they are homemade. However, if you make homemade anellini, I’m sure you’ll love the authentic version of this pasta recipe from Abruzzo as much as we do. Serve with sautéed veggies, extra ricotta and grated pecorino (if using)

Anellini al Forno is a classic dish from Sicily. It’s perfect to make for Sunday dinners, holidays or any special occasion. You can substitute any small pasta, such as elbows, for the anellini, but the pasta rings are what make this dish authentic. The vegetables are cut into cubes and sautéed with olive oil and garlic. Once the vegetables are cooked, you can add them to the tomato sauce or add them to the pasta after mixing it with the tomato and ricotta sauce, which is what I did. Cook the vegetables until they are soft and slightly browned. Finish and serve. Turn down to a simmer and add the gluten free pasta. Keep everything simmering and cook for about 15 minutes, or until most of the liquid has been absorbed by the pasta, stirring occasionally. This homemade anellini pasta rings recipe comes from Abruzzo in Central Italy. It’s a dish you can find in many trattorias and homes there, particularly in and around the town of Elice in the province of Pescara. This pasta recipe is rich in veggies and perfect for vegetarians. Of course, you can use other types of pasta with the alla Pecorara sauce. A unique pasta dish from Abruzzo.The best-known Tuscan dish with kale and white beans is a very hearty soup called Ribollita. That Tuscan recipe is really a great example of the typical recycling cuisine of past peasant populations. This baked anelletti is a delicious baked pasta with a hearty meaty tomato sauce topped with bread crumbs and cheese and baked to perfection! 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. The condiment for homemade anellini alla pecorara has 3 main components, a tomato sauce, sautéed vegetables and fresh ricotta. Traditionally the latter is sheep’s ricotta, but you can use cow’s milk ricotta instead. The tomato sauce.