Anellini alla Pecorara Recipe | Cook the Book

Serves: 8 Save

Ingredients (23)

  • Pasta Dough:
  • 4 to 4 1/4 cups unbleached all-purpose/plain flour, plus more for dusting the work surface
  • 1 tsp fine sea salt
  • 4 extra-large eggs
  • 2 tbsp extra-virgin olive oil
  • About 1/4 cup tepid water
  • Vegetable oil for frying
  • 2 small eggplants, cut into small dice
  • 3 small zucchini, cut into small dice
  • 3 red bell peppers, seeded and cut into small dice
  • 1 batch Ragù all’Abruzzese (recipe follows), heated to a simmer
  • 1 cup sheep’s milk ricotta cheese or drained whole cow’s milk ricotta cheese
  • Freshly grated Parmigiano-Reggiano or pecorino pomano cheese for serving
  • Ragù all’Abruzzese:
  • 3 tbsp vegetable oil or olive oil (not extra-virgin)
  • 6 oounces boneless beef chuck roast, cut into 4 equal pieces
  • 6 ounces boneless pork shoulder, cut into 3 equal pieces
  • 6 ounces boneless lamb shoulder, cut into 3 equal pieces
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 3 pounds whole or diced canned tomatoes, with their juice (about 7 1/2 cups)
  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion, finely chopped


Learn how to make this recipe at Serious Eats


Say hello to the Negroni - a classic Italian drink that's full of flavor and ideal for any occasion. Made with Gin, Apéritif Bitters and Vermouth, this vibrant cocktail packs a punch with its bitter yet refreshing taste.

Ingredients (5)

  • 1 oz. Tanqueray London Dry Gin
  • 1 oz. Sweet Vermouth
  • 1 oz. Italian Bitter Aperitif
  • Orange Twist Garnish
  • <i>*Approximate serving size is 1.5 servings. Please enjoy responsibly. </i>

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!