Language and Culture Lifestyle

An Authentic Italian Pasta Recipe: Sicilian Oven Baked Pasta

I’ve spent weeks thinking on what and how to write in my first “article”. I have never been a blogger before. Then, I saw the opportunity arise and I thought “why not!”. The worst case is that no one would read it, but I will still have the opportunity to practice my English!

I think the easiest way to start is by introducing myself. Let me try to paint who I am without being obvious and boring!

I am Francesca, everyone calls me Fran since I’ve lived in Australia, and I am from the pizza and pasta land… Italy! Yes, I do use my hands a lot while I talk, and I am a food addict.

So, here it is, one of my favourite things to cook (and eat of course!) – My Sicilian Oven Baked Pasta. Enjoy!

Follow me on Instagram and you will find the full video and method behind my recipe.

This pasta reminds me of “home”. It is the smell of grandma’s kitchen at 6 in the morning, it is the sound of us, grandchildren, sitting hungry at the table at lunchtime, it is smiles, love and warmth, those that only Sundays in the family can give you.

Unfortunately, the traditional version includes other types of cheese, I made it with what Australia offers and I must say that the result was not disappointing at all, quite the contrary! Second round is guaranteed!

Let’s see how it’s done together!


– 500 g Sicilian rings @dececco_pasta

– 500 g ground mince beef @ambarella_finefoods

– 300 g cheeses: asiago and provolone @pepeitaliadeli (or any supermarket or deli)

– 2/3 Cacciatorino salami @ambarella_finefoods (or any supermarket or deli)

– Olive oil to taste @manolasbrosdeli (or any supermarket)

– 2/3 bay leaves @woolworths_au (or any supermarket)

– 75g tomato puree @muttipomodoroau (or any supermarket)

– White wine @danmurphys

– White onion @woolworths_au (or any supermarket)

– Butter @woolworths_au (or any supermarket)

– Breadcrumbs @aldiaustralia (or any supermarket)


Let’s start with the ragù. Fundamental ingredients are also love and patience.

Put the finely chopped onion in a saucepan with a drizzle of extra virgin olive oil. When it starts to sizzle, add the ground coffee and “arriminiamo” (stir, but if you speak in Sicilian it tastes better) until it takes on a little colour. At this point, two fingers of white wine and add the tomato sauce. The bottle should be rinsed with water in order to cover all the sauce. Then add this water to the sauce and bring to boil. Let it cook for 30 minutes over high heat and with the lid. After this time, lower the heat and add the bay leaf and salt. Let it cook for about another 30 minutes.

In the meantime, cut the cheeses and the cacciatorino salami into cubes.

Butter the backing tray and sprinkle it with breadcrumbs.

When the sauce is ready, turn off the heat and leave it covered so that it does not cool.

Let’s dedicate ourselves to the pasta.

Put the water in the pot to boil, when it boils, add salt and then the pasta. Let it cook for about 3 minutes from when the boil resumes. Drain and, since the pasta will be almost raw, add small cubes of butter to prevent it from sticking.

At this point, put the pasta in a large bowl and slowly add the sauce while mixing. Parmesan can also be added at this point. Add the first cheese, mix, then the cacciatorino salami and finally the second type of cheese. When everything is well mixed, transfer it to the backing tray. Let’s make sure to flatten everything with the help of a spatula. Finally, sprinkle the surface with a thin layer of breadcrumbs and some butter flakes.

Cover with silver paper and bake.

Pre-heated oven, static, at 200 degrees. We let it cook for 20 minutes. After this time, remove the aluminium and set the grill for another 10 minutes.

A nice super crunchy crust has to come!

And enjoy your meal! ?

It can be stored in the fridge for the next day or in the freezer for longer time.

Eaten the next day, fried in a pan, it tastes even better ?

– Fran


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