This recipe for anellini al forno hails from Sicily and is packed with the inspiring flavors of the region: salty pork sausage, savory fennel, fresh eggplant and rich tomatoes. The tiny hoop shaped anellini pasta can be substituted for any other small pasta, like stellette, pastina or ditalini.
- 5 tbsp of olive oil
- 4 garlic cloves, minced
- 1 tsp fennel seeds
- 6 Italian pork sausages, removed from casings
- 1 eggplant, diced
- 1/2 cup white wine
- 1 canned diced tomatoes
- 3/4 cup Pasta Jay's Tomato Basil or Marinara Sauce
- 2/3 cup anellini pasta
- 1/4 cup of breadcrumbs
- 1/4 of pecorino, finely grated
How To Make
STEP 1: Preheat oven to 350°F.
STEP 2: Heat 2 tablespoons of olive oil in a medium pan. Add the fennel seeds and garlic and cook over medium heat, until fragrant. Next, add the sausage and brown.
STEP 3: Meanwhile, add 3 tablespoons oil to a large pan and fry the eggplant until golden.
STEP 4: Once the sausage browned brown, add the white wine and cook until reduced by half. Add the canned tomatoes, Pasta Jay's Tomato Basil Sauce and eggplant, then season with salt and pepper and leave to simmer over a low-medium heat for 30 minutes, stirring occasionally.
STEP 5: Fold the anellini pasta into the sauce then transfer to a baking dish and top with breadcrumbs and grated pecorino. Bake for 15 minutes, or until pasta has cooked through and serve immediately. Enjoy!