Anellini al forno – baked anellini with sausage and aubergine ragù

Ingredients

Oils & Vinegars

  • 5 tbsp of olive oil

Fruit & Vegetables

  • 3 garlic cloves
  • 1 aubergine, cut into 1cm dice

Spices & Dried Herbs

  • 1 tsp fennel seeds

Fresh Meat

  • 6 Italian pork sausages, slit open and skins removed

Beverages

  • 150ml of white wine

Store Cupboard

  • 400g of tinned chopped tomatoes
  • salt
  • pepper
  • 20g of breadcrumbs

Cereals, Grains & Pasta

  • 150g of anellini pasta

Cheese

  • 10g of pecorino, finely grated