TRADITIONAL SICILIAN PASTAs
Anelletti Ring Pasta Ragu
Anelletti al ragu' can be easily prepared in advance, baked at the last minute and enjoyed by you, your family and your company ...Skip the appetizers, in order to take pleasure in eating the anelletti...
Baked Pasta with Chicken Livers and Gizzards
In Sicily, a sauce is made with chicken livers, gizzards, onions, vegetables, tomatoes and astrattu, which is concentrated tomato paste, and used as a condiment for pasta...
Baked Rigatoni Aragona Style
This specialty is often prepared for the Easter dinner. The classic cut used are the rigatoni, meaning grooved, so more sauce will attach to the pasta ...This recipe calls for tuma a sheeps milk cheese...
Lasagna Cacata (WITH RICOTTA AND PORK RAGU’)
The original recipe is made with pork meat and fresh pig skin stewed in tomato sauce for a long time...with the ricotta and the Caciocavallo Ragusano, the lasagne cacate...
Lasagna with Ricotta, Chopped Meat & Sausages
The lasagna with ricotta and ragu’ is a popular dish particularly prepared on holidays in the Southern part of Italy and in the islands. It is a delicious dish made with ricotta, pork sausages and chopped meat, stewed in tomato sauce. ...
PASTA NORMA STYLE WITH EGGPLANTS
The chef who created this dish wanted to honor Bellini, but he also wanted to immortalize Mount Etna. The spaghetti and the fried eggplants were the mountains, the tomato sauce portrayed the lava and the grated ricotta salata, the eternal snow of the Mt. Etna...
Pasta alla Paolina - with anchovies and breadcrumbs
In the Monastery of San Francesco di Paola, in Palermo, a monk prepared this pasta dish, using the few ingredients available in his pantry: tomatoes, salted anchovies, garlic, and olive oil ...
Pasta with wild fennels and sardines (Pasta con Sarde)
Pasta con sarde is a traditional Sicilian dish that is made all over the island, using the same ingredients but differing in its preparation. It is most often cooked from February to the end of May ...
Pasta with Anchovies and BREAD Crumbs (MUDDICA)
In my hometown, Palermo, the pasta with anchovies and toasted breadcrumbs is a very traditional dish. It is preferred for its easiness of preparation, for the speedy execution and because it is a simple dish that you can make with few and common ingredients...
Pasta w Squash Sausage Ricotta
It is a simple recipe, easy to assemble with few ingredients and an enormous amount of taste. Marzia suggests using the pasta in the shape of farfalle (the bow ties) or use your preferred shape of pasta when you cook this enjoyable dish...
Pasta with Broccoli Rabe & Sausages
This is a one dinner dish that consists of vegetables, proteins, and carbohydrates. It is easy to prepare and the combination of pasta, broccoli rape, and Sicilian style sausage make it a tasty and appealing pasta recipe...
Spaghetti Carbonara Style
It is called Carbonara, which means “charcoal style”, because of the smoked smell of the cured bacon used when this dish was first prepared and because of the abundant quantity of black pepper used...
Baked Pasta ‘NCASCIATA Messina Style
Do not be discouraged by the number of ingredients or by your ability to succeed in the preparation of this dish. Organize your effort by doing the shopping the previous day and possibly preparing the sauce and meatballs a day ahead...
Baked Pasta N'CASCIATA Siracusa Style
Originally this recipe was a specialty made in Syracuse, but because of the easiness to prepare it using very few ingredients with outstanding results, it became popular all over Sicily. Today every city and every town claims this recipe as their own...
Pasta with Cauliflower - Pasta chi Vrocculi Arriminati
We call it arriminata meaning literally mixed, but for us Palermitani, the word means mixed with love and patience...When the pasta is combined with cauliflower, saffron, onions, salted anchovies, toasted pine nuts and raisins, the scent and the taste is overwhelming...
Pasta with Sicilian Violet Cauliflower
Sicilian Violet Cauliflower does not combine easily with complicated sauces and accordingly when it is used to make pasta is coupled with a little garlic, olive oil and a few anchovy’s fillets in oil; as a side dish it is served boiled or steamed drizzled with olive oil and lemon juice or sautéed with garlic and oil...
- Sicilian Appetizers
- Sicilian Delicacies
- Baked Delicacies
- Sicilian Pasta Recipes
- Traditional Sicilian Pasta
- Meatless Pasta Recipes
- Legumes and Vegetables Pastas
- Rice Recipes
- Sauces and Condiments
- Meat Recipes
- Seafood Recipes
- Egg Recipes
- Sicilian Salads
- Vegetable Recipes
- Sicilian Desserts
- Wines and Rosolio
- Festino – St. Rosalie's Feast
- Christmas – Natale
- Easter – Pasqua
- Saint Joseph Table
- Recipes of the Italian Regions
- About the Italian Regions