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Today we’re making the Sicilian pasta dish, Anelletti al Forno. I hope you enjoy it!
PRODUCTS USED (affiliate links)
La Molisana Pasta Anellini: https://amzn.to/4dK0kzp
Mutti Passata: https://amzn.to/47kyvKe
Farberware Meat Masher: https://amzn.to/40YVJAX
Hedley & Bennet Apron: https://amzn.to/4hgBeqR
STAUB Ceramic Baking Dish Set: https://amzn.to/4bHGNgs
T-fal Jumbo Cooker 5 Quart: https://amzn.to/3TSwRI6
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
Mac Chef’s Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/anelletti-al-forno/
INGREDIENTS
For the sauce
1/4 cup (60ml) extra virgin olive oil
1 1/2 pounds (680g) ground chuck
1 medium onion – diced
1 medium carrot – grated
1/2 teaspoon crushed hot red pepper flakes – *optional*
1 cup (240ml) dry white wine
2 24-ounce jars passata (tomato puree)
3 cups (520g) frozen peas
salt and pepper to taste
Remaining ingredients
1 pound (454g) anelletti – can sub penne or ziti
1/2 pound (227g) shredded mozzarella
1/2 pound (227g) shredded caciocavallo
1/2 cup (45g) grated Pecorino Romano
1/2 pound (227g) ham – chopped
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
35 Comments
📖 OUR COOKBOOK: https://www.sipandfeast.com/cookbook/
📝 PRINT RECIPE: https://www.sipandfeast.com/anelletti-al-forno/
Thanks for your support, for watching our videos, and for sharing our family table each week.
I keep watching because I know that someday, I will see that kids jaw unhinge…….and I like your style. He certainly hoovered that one down.
Looks great. No peas for me though. 😊
I've noticed that alot of the Italian made pastas always take longer than the package directions.
I would really like some of your earlier recipes. I’m fairly new here for about 8 months. You are so professional and you really love having your family participate. Ciao.
Yes, redo some oldies.
Kicked up spahgetti-Os.
Shut up Dad! Facebook?
Spaghetti-O's! Seriously, it looks fantastic.
yes re-do the older videos. I really like your videos. This looks delicious!
Remake nothing. You are great. The content is what is important. The food.
I use the little o’s to make home made spaghettio’s 😂
I made this today and it was fantastic. All of the textures and flavors were new to me. The peas are the chef's kiss. Thank you.
In Italy they use metric minutes so you have to convert.
Oh WOW…. It's Adult Spaghettios. LOL
Pro Tip for Mrs. " Dishwasher " LOL
Pick up some Goof Off Grill & Oven Cleaner ( yellow spray bottle). That stuff is AMAZING! Spray it on the casserole let it sit for about 20 minutes and easy to just wash it.
Looks delicious! Would love to try this
Your steps are all out of whack…intensifying flavor is the goal.
Sure! Re do your old videos !
Yes! By all means, make the old recipes again! That would be so awesome! And be sure to link the original videos inside the new ones. And please feel free to update and improve upon the original if you deem it necessary.
I would be ok if you remade them, but I love them for what they were then maybe rethink what you put in them, but I love what you do thanks for being an inspiration!
you just gave a tip that I needed exactly today. I love to make deconstructed lasagna, with ziti and all the other ingredients from lasagna just not layered. But I did not know that you always want to let a baked pasta dish sit and rest for a long time. I will be making one this weekend and will let you know how my grandkids like it.
I mostly binge-watch cooking videos every night. Yours is one of the best, Jim! Thank you!
I'd love to see old videos redone. I made this for dinner and we loved it. I love using carrots in the sauce. I knew I would love this because I make your Riso Al Forno all the time. Thank you for sharing history of dishes. You connect the continent. I get to learn how things are done on the East Coast. Thank you also for giving alternatives to ingredients. I live in NW Montana and often can't find specific ingredients. I've started to order on line. Going to make your Potato and Ham Croquettes tonight for dinner. I make something out of your cookbook at least once a week.
Definitely remake some old ones, especially since I only found you a couple years ago!
Smoked bacon lardons (briefly fried) would go with this beautifully instead of pieces of ham, and I use bow tie pasta purely for aesthetically pleasing purposes but whichever way it's YUMMY.
Looks like a great recipe! I love your videos and get a kick out of the taste tester. I can see how much you love your son. Awesome!😊
No garlic?
Just made this one.
Holy smokes is it good!!
Simple to throw together too.
Nicely done, chef🤘
I'd loved to see you do videos for the recipes on the website that are missing videos. Love your stuff. Make several of your dishes over and over.
This is some really bougie spaghetti-o's and hotdogs.
The Big Night. Primo Stanley Tucci and Segundo Tony Shalhoub (Monk)! Going to have a big grand opening for their restaurant featuring bandleader Louis Prima…
Taste the pea-ness.
He forgot to lick the plate.
I’d watch remakes of your older videos.