Anellini al Forno – Baked Anellini Recipe

60 minutes


Sausage and aubergine ragu

  • 5 tbsp of olive oil
  • 3 garlic cloves
  • 1 tsp fennel seeds
  • 6 Italian pork sausages, slit open and skins removed
  • 1 aubergine, cut into 1cm dice
  • 150ml of white wine
  • 400g of tinned chopped tomatoes
  • salt
  • pepper


  • 150g of anellini pasta
  • 20g of breadcrumbs
  • 10g of pecorino, finely grated


Heat 2 tablespoons of the olive oil in a pan. Add the fennel seeds and sliced garlic and cook very gently over a low heat – you want the garlic to just soften and flavour the oil without changing colour
At this stage, add the sausage meat and brown
In the meantime, add half the remaining oil to a frying pan and fry off the diced aubergine until golden. You will probably need to work in batches. Drain on kitchen paper to remove excess oil
Once the sausage meat has turned brown, add the white wine and reduce by half. Add the tinned tomatoes and aubergine, then season with salt and pepper and leave to simmer over a low-medium heat for 30 minutes, stirring occasionally
Preheat an oven to 180°C/gas mark 4
The pasta will soak up moisture as it bakes, so you want the ragu to be quite loose (add a splash of water if it has reduced too much). Fold the pasta into the sauce then transfer to a baking dish and top with breadcrumbs and grated pecorino. Bake for 15 minutes and serve immediately