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Sicilian Baked Pasta |
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Serves: 12
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Sicilian Baked Pasta recipe on the web!!
(Pasta al Forno alla Siciliana)
Category: Dried Pasta with Meat
My husband's Sicilian family looked forward to eating this pasta on special occasions like Christmas and Easter. It was a specialty of his grandmother, Adele Amico, who came from Palermo.
Anellini, "little rings," are the typical pasta shape used, but they can be hard to find. Fusilli lunghi, "long fusilli," or bucatini, thick spaghetti with a hole in the center, are good substitutes. This is a perfect party dish, as it can be made in stages or completely assembled a day ahead of time, and it serves a crowd.
If you don't feel comfortable unmolding the pasta, it can be cut into squares and served directly from the pan. A 20- to 30-minute rest after baking helps the pasta to hold its shape.
SAUCE:
___ cup olive oil
_ medium onion, finely chopped
_ cloves garlic, finely chopped
___ cup tomato paste
_ (28-ounce) cans imported Italian peeled tomatoes
Salt and freshly ground black pepper
___ cup chopped fresh basil
FILLING:
_ tablespoons olive oil
___ pound ground beef
___ pound ground pork
_ clove garlic, very finely chopped
Salt and freshly ground black pepper
_ cup fresh or frozen green peas
_ tablespoons unsalted butter, softened
_ cup plain dry bread crumbs
_ pounds anellini or perciatelli pasta
Salt
___ cup freshly grated Parmigiano-Reggiano
___ cup freshly grated Pecorino Romano cheese
_ cup imported provolone cheese, diced
1 Prepare the sauce: Pour the oil into a large saucepan. Add the onion and garlic. Cook over medium heat 10 minutes or until the onion and garlic are tender and golden. Stir in the tomato paste and cook 2 minutes.
2 Add the tomatoes and bring to a simmer. Add salt and pepper to taste and cook 1 hour or until the sauce is thickened, stirring occasionally. Stir in the basil.
3 Prepare the filling: Heat the oil in a large skillet over medium heat. Add the meats, garlic, and salt and pepper to taste. Cook 10 minutes, stirring to break up the lumps. When the meat is browned, add two cups of the prepared tomato sauce. Bring to a simmer and cook until thickened, about 20 minutes. Stir in the peas. Let cool slightly.
4 Smear the butter over the bottom and sides of a 13 × 9 × 2-inch baking pan. Coat the pan with the bread crumbs, patting them so that they adhere.
5 Place a rack in the center of the oven. Preheat the oven to 375°F. Bring at least 4 quarts of water to a boil in each of two large pots. Add 3 tablespoons of salt to each pot, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta and return it to the pot. Toss the pasta with 3 cups of the plain tomato sauce and the grated cheeses.
6 Carefully spoon half the pasta into the prepared pan, trying not to disturb the bread crumbs. Spoon the meat filling evenly over the pasta. Scatter the cheese cubes on top. Spoon the remaining pasta over all. Flatten the contents of the pan with a spoon.
7 Have ready a cooling rack and a large tray or cutting board the size of the pan. Bake 60 to 90 minutes or until the pasta is heated through and crusty on top. Let the pasta cool in the pan on the rack 30 minutes. Slide a small knife around the edges of the pan. Protecting your hands with oven mitts, invert the pasta onto the tray or cutting board. Cut into squares and serve warm with the remaining tomato sauce.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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