Sicilian Mostaccioli

Sicilian Mostaccioli Recipe - Traditional Pasta Dish from Sicily

Region / culture: Sicily | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Sicilian Mostaccioli is a hearty and flavorful pasta dish that is perfect for a cozy family dinner or a gathering with friends. This recipe features a rich and savory meat sauce that is simmered to perfection and then tossed with tender mostaccioli pasta. Topped with a generous sprinkle of Parmesan cheese, this dish is sure to be a crowd-pleaser.

History

Mostaccioli is a traditional Italian pasta shape that is often used in baked pasta dishes. The name "mostaccioli" comes from the Italian word "mosto," which means grape must. This pasta shape is believed to have originated in Sicily, where it is commonly used in a variety of pasta dishes, including the classic Sicilian Mostaccioli.

Ingredients

2 tbsp of oil
1 lb (454 g) of coarsely ground beef
0.25 cup of chopped onion
2 to 3 cloves of garlic, minced
0.5 lb (227 g) of sliced mushrooms
1 can of Italian-style tomatoes (1 lb, 12 oz (340 g))
1 can of tomato sauce (8 oz (227 g))
0.25 cup of chopped parsley
1 tbsp of chopped fresh basil or 2 tbsp of dried basil
1 lb (454 g) of mostaccioli or other large pasta
grated parmesan cheese

How to prepare

Heat oil.
Add ground beef, onion, and garlic.
Cook until the beef is crumbly and the onion is tender.
Add mushrooms and cook until tender.
Crush tomatoes with liquid and add to the meat mixture with tomato sauce, parsley, and basil.
Bring to a boil.
Reduce heat and simmer over low heat for 1 hour.
Stir occasionally to prevent sticking.
When ready to serve, cook mostaccioli in boiling salted water until tender. Drain.
Toss mostaccioli with enough sauce to lightly coat.
Serve topped with more sauce and sprinkle with Parmesan cheese to taste.

Variations

Substitute ground turkey or chicken for the ground beef for a lighter version.
Add diced bell peppers or olives to the sauce for extra flavor.
Use whole wheat mostaccioli pasta for a healthier option.

Cooking Tips & Tricks

Be sure to cook the meat until it is crumbly and the onions are tender to ensure a flavorful sauce.

- Simmering the sauce for at least an hour allows the flavors to meld together and creates a rich and delicious sauce.

- Toss the cooked mostaccioli with just enough sauce to lightly coat it, as you can always add more sauce when serving.

- Top the dish with plenty of Parmesan cheese for a delicious finishing touch.

Serving Suggestions

Serve Sicilian Mostaccioli with a side salad and garlic bread for a complete meal. Pair it with a glass of red wine for a perfect Italian dinner.

Cooking Techniques

Be sure to simmer the sauce over low heat to allow the flavors to develop.

- Cook the mostaccioli pasta until al dente for the best texture.

Ingredient Substitutions

Use any type of ground meat in place of ground beef.

- Substitute dried herbs for fresh herbs if needed.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- Cook the mostaccioli pasta ahead of time and store it in an airtight container in the refrigerator.

Presentation Ideas

Serve Sicilian Mostaccioli in individual pasta bowls for a beautiful presentation. - Garnish with fresh basil leaves or chopped parsley for a pop of color.

Pairing Recommendations

Pair Sicilian Mostaccioli with a Chianti or Sangiovese wine for a classic Italian pairing.

- Serve with a side of roasted vegetables or a green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Mostaccioli pasta: 37g of carbohydrates per 1 cup cooked

- Tomato sauce: 7g of carbohydrates per 1/2 cup

- Onion: 10g of carbohydrates per 1/2 cup chopped

Fats

- Ground beef: 23g of fat per 3 oz cooked

- Oil: 14g of fat per 1 tbsp

- Parmesan cheese: 7g of fat per 1 oz grated

Proteins

- Ground beef: 22g of protein per 3 oz cooked

- Parmesan cheese: 10g of protein per 1 oz grated

Vitamins and minerals

Tomatoes are a good source of vitamin C, potassium, and vitamin K.

- Onions are a good source of vitamin C and fiber.

Alergens

Contains dairy (Parmesan cheese)

Summary

Sicilian Mostaccioli is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Sicilian Mostaccioli is a delicious and comforting pasta dish that is perfect for any occasion. With a rich and savory meat sauce and tender mostaccioli pasta, this dish is sure to become a family favorite. Serve with a side salad and garlic bread for a complete meal that everyone will love. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day in Sicily, and I was visiting my dear friend Maria. We were sitting in her sun-kissed kitchen, sipping on sweet espresso and chatting about life.

Maria had just returned from a trip to her hometown, where she had learned a new recipe from her grandmother. She was eager to share it with me, knowing my love for Italian cuisine. And when she pulled out a yellowed piece of parchment with the words "Sicilian Mostaccioli" scrawled across it in elegant script, I knew I was in for a treat.

As Maria began to explain the recipe to me, I could see the passion and pride in her eyes. She spoke of the history behind the dish, how it had been passed down through generations of Sicilian women, each adding their own unique twist to make it their own.

The ingredients were simple, yet the combination was nothing short of magical. Flour, sugar, almonds, honey, and orange zest were all that was needed to create these delectable cookies. But it was the technique that truly made them special.

Maria showed me how to mix the flour and sugar together, creating a crumbly mixture that would form the base of the dough. She then added in the chopped almonds, giving the cookies a delicious crunch. The honey and orange zest were the final touches, adding a sweet and citrusy flavor that complemented the nuttiness of the almonds perfectly.

As we worked together in the kitchen, the scent of honey and almonds filled the air, transporting me back to my own childhood spent in the Italian countryside. I could almost hear the laughter of my own grandmother as she taught me how to make traditional dishes, just like Maria was doing now.

When the cookies were finally baked to a golden perfection, Maria and I sat down to enjoy them with a cup of tea. The first bite was pure bliss, the flavors dancing on my tongue in perfect harmony. I knew then that this recipe would become a staple in my own kitchen, a reminder of the bond between friends and the joy of sharing a meal with loved ones.

Since that day in Maria's kitchen, I have made Sicilian Mostaccioli countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, passing on a piece of Sicilian culture with each bite.

And as I sit here now, writing this story and thinking back on that fateful day, I am filled with gratitude for the simple pleasures in life. Cooking has always been a source of joy for me, a way to connect with my roots and create something beautiful out of the humblest of ingredients.

So, if you ever find yourself in need of a little taste of Sicily, I urge you to give this recipe a try. Let the flavors transport you to a sun-drenched kitchen in the heart of Italy, where the love of food and friendship is always on the menu. Buon Appetito!