This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

Pasta e Fagioli, also known as pasta fazool, or pasta and beans, is one of the most iconic Italian-American comfort foods. It’s simple to make, budget-friendly, and full of wonderful flavor and texture from cannellini beans, pancetta, Parmigiano Reggiano, ditalini pasta, and rosemary.

Serves 6

sipandfeast.com

INGREDIENTS
1 tablespoon olive oil
4 ounces pancetta/bacon diced
5 cloves garlic minced
1 medium onion diced
¼ teaspoon crushed red pepper flakes
3 16 ounce cans cannellini beans drained, but don’t rinse
6 cups water to start but add more as needed
3 canned plum tomatoes hand crushed, note: just 3 plum tomatoes from 1 can – that’s it!
1 sprig rosemary optional
2 cups ditalini pasta or small shells, elbows, etc
Parmigiano, grated (rind optional)
salt and pepper to taste

INSTRUCTIONS
In a large heavy pot saute the pancetta in 1 tablespoon of olive oil for 7-10 minutes over medium heat or until the pancetta has rendered most of its fat.

Next, add in the onions and saute for 5 minutes then add in the garlic and cook for 1-2 minutes more until just golden. Finally, add the hot red pepper flakes and cook for 30 seconds.

Next, add in 6 cups of water, 1 teaspoon of kosher salt, and the plum tomatoes and give it all a stir. Add in the drained beans and the Parmigiano Reggiano rind (if you don’t have one, you can use a bit of grated cheese or just omit) and bring to a boil for 5 minutes.

Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender, or spoon ⅓ of the beans into a regular blender and pulse. Don’t blend too much so that some of the whole bean texture is maintained. Make sure to do this step before adding the pasta!

Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water as needed. The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water!

Once the pasta is al dente turn off the heat and taste test. Adjust salt (will probably need a good amount), pepper, and hot red pepper to taste.

When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese, hot red pepper flakes, or black pepper on the side and drizzle some high-quality extra virgin olive onto each bowl.

Pasta e Ceci (pasta with chickpeas) is an easy recipe that makes the perfect weeknight meal! This delicious one-pot pasta can be prepared with very few ingredients. If you have Parmigiano Reggiano rinds saved in the fridge this is the dish to use them with! I hope you enjoy this pasta and chickpeas recipe!

Serves 8

sipandfeast.com

INGREDIENTS
12 ounces small pasta
3 ounces tomato paste
1 small celery rib
1 small carrot
1 small onion
2 cloves garlic
¼ cup olive oil
¼ cup extra virgin olive oil
2 15 ounce cans of chickpeas
1 cup parmigiano reggiano
6 cups low sodium chicken stock
2 cups pasta water
1 large sprig rosemary
½ tsp crushed red pepper

INSTRUCTIONS
Start by cooking pasta to al dente in salted (2 Tbsp kosher salt per gallon) water. Reserve pasta water for thinning later if required.

Dice onion, carrot, and celery into small pieces. Mince 2 cloves of garlic. Grate 1 cup of parmigiano reggiano.

In a large pot add the ¼ cup of olive oil and saute the onion and garlic for 1 minute on medium heat. Add the chopped carrots and celery and continue to saute for 5 more minutes until softened.

Add the drained and rinsed chickpeas to the pot and cook for 1 minute. Next, add the 3 ounces of tomato paste and the rosemary sprig and give it a stir. Cook for 3 more minutes.

Add the 6 cups of low sodium chicken broth and bring to a simmer for 10-15 minutes. Remove the rosemary stem and add the pasta and let cook for 10 -15 minutes more on low heat to absorb all the flavors.

Finally, add the ½ cup of Parmigiano Reggiano and stir one more time. If the pasta e ceci is too thin for your liking let it cook for a few more minutes to thicken. If it is too thick, just add some of the reserved pasta water.

Before bringing the pot to the table, taste test and adjust salt/pepper and crushed red pepper levels if required. Serve in bowls with a healthy drizzle of extra virgin olive on top. Serve with crusty Italian bread, more cheese, and crushed red pepper flakes on the side.