Dish

Anellini alla pecorara

Anellini alla pecorara is made with small ring-shaped pasta that is cooked until al dente and then tossed in a tomato-based sauce made with garlic, onions, tomatoes, and pecorino cheese. The dish is then garnished with fresh parsley and black pepper. The combination of the small pasta and the flavorful sauce creates a delicious and satisfying dish that is sure to please everyone.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Anellini alla pecorara is a traditional Italian dish that originated in the Sicily region of Italy. The dish is often served as a main course or as a side dish to grilled meats or fish.

Dietary considerations

Anellini alla pecorara is not suitable for those who are lactose intolerant or have a dairy allergy. It is also not suitable for those who are on a low-fat or low-calorie diet.

Variations

There are many variations of anellini alla pecorara, including adding different types of vegetables or meats to the dish. Some variations also use a cream-based sauce instead of a tomato-based sauce.

Presentation and garnishing

Anellini alla pecorara is typically served in a large pasta bowl and garnished with fresh parsley and black pepper. The dish can also be garnished with grated pecorino cheese or chopped fresh herbs.