Anelletti al Forno in Padella
Il Sugo della Domenica: The Sacred Sunday Supper
Sunday was an all-day affair defined by the heavy, intoxicating smell of meat sauce. But the real genius of the Sicilian kitchen is how grandmas stretched that magic into a Tuesday night. This is the in padella method—a beautiful, pragmatic hustle. By tossing undercooked pasta rings directly into a hot skillet with leftover Sunday ragù, chopped deli ends, and a mountain of cheese, you conjure the same gooey, crispy-edged perfection of a baked timballo in fifteen minutes. We fake the baked crust with golden, olive oil-toasted breadcrumbs. It is built for modern life, but tastes exactly like home.
Ingredients
- anelletti or ditalini pasta1 lb
- leftover Palermitan ragù3 cup
- pasta water1/4 cup
- low-moisture whole milk mozzarella1 1/2 cup
- sharp provolone1 cup
- pecorino romano1/2 cup
- deli meat ends like salami or prosciutto4 oz
- unseasoned plain breadcrumbs1/2 cup
- extra-virgin olive oil1 tbsp
- salt1 pinch
Method
- 01
Toast the breadcrumbs for the mock crust.
Heat the olive oil in a large, high-sided skillet over medium heat, then add the breadcrumbs. Toss constantly until they smell nutty and turn the color of wet sand, about 3 to 4 minutes. Transfer to a bowl, stir in a pinch of salt, and wipe out the skillet.
- 02
Boil the pasta aggressively al dente.
Bring a large pot of heavily salted water to a rolling boil. Drop in the pasta and set a timer for 3 minutes less than the package instructions. It needs to be undercooked because it will finish cooking in the sauce.
- 03
Heat the ragù and deli ends.
While the pasta boils, return your large skillet to medium heat and pour in the leftover ragù. Toss in the chopped deli meats so they heat through and release their savory fats into the sauce.
- 04
Emulsify the pasta and sauce.
When the pasta timer goes off, scoop out a quarter cup of the starchy pasta water and set it aside. Drain the pasta and immediately dump it into the simmering skillet of ragù along with a splash of the pasta water. Stir vigorously over medium heat for about 2 minutes until the sauce thickens and clings to the rings.
- 05
Melt the cheese core.
Turn the heat down to the lowest setting. Scatter the mozzarella, provolone, and half of the pecorino evenly over the pasta. Fold everything together just enough to submerge the cheese in the hot sauce, then stop stirring entirely.
- 06
Steam to create the cheese pull, then crisp the bottom.
Cover the skillet with a tight-fitting lid and leave it alone for 2 minutes to melt the cheese into stringy pools. Uncover and turn the heat up to medium-high for a final 60 seconds to let the bottom layer of pasta sizzle and crisp up against the pan.
- 07
Garnish with the toasted crunch and serve.
Take the skillet directly to the table. Top with the remaining pecorino and a heavy dusting of the toasted breadcrumbs, scooping it out while the cheese is still pulling.
Notes
The magic is in the method, not the shape.
If you cannot find imported anelletti at a local market, buy a box of ditalini at the supermarket. Grandma wouldn't want you driving across town; she would want you to get dinner on the table.
Avoid fresh mozzarella.
Stick to low-moisture whole milk mozzarella. Fresh mozzarella releases too much water and will turn your tight, creamy skillet sauce into a watery mess.