Pasta Al Forno   

In Italy, this special dish was served on special occasions, like birthdays. It is traditionally baked in a wood burning oven. Today, it can be found in most trattorias and restaurants throughout Italy. This is the original recipe that is the basis for many other Italian American baked pasta dishes such as the familiar baked ziti. In 1969, in Chicago, not many people were familiar with baked pastas. On opening day, of Olimpia Pizzeria, 5418 W Fullerton, my father made 20 baking dishes of this. Needless to say, only maybe one third sold as it was an unknown dish at the time. My father brought in teenagers from Hanson Park across the street and fed them all on the house. Later, this became a popular dish. AND yes of course, the pizza place became a popular hang out for teenagers. They knew that Angelo would often give away food rather than throw it out. Fun times for me!

1lb Imported Sicilian Anelli Pasta (ziti or penne pasta can be substituted)

One chopped medium onion

One pound browned Italian sausage without casing (or substitute ground beef with one tablespoon fennel)

1/2  lb ricotta cheese

1 lb Mutti or Pomi' tomato Sauce or any other good tomato sauce

1/2 cup frozen green peas. Drain under running water

1 tablespoon Pietra's Italian or Original Magic Spice 

1 teaspoon each of salt and fresh ground pepper, sugar or honey (more salt if you think you need it)

1/2  cup shredded mozzarella or if you are lucky to find, fresh buffalo mozzarella

Toasted bread crumbs or freshly grated parmiggiano reggiano or pecorino cheese.

Preheat oven to 375F. 

Cook Pasta according to package direction less one minute, al dente

Saute' onions, add sauce, 1 tablespoon Pietra's magic Spice, bring to boil then lower heat and cook slowly 20 minutes.

Brown ground beef or sausage. Add to sauce while simmering.

Add drained thawed green peas.

In a baking dish, add drained pasta, add sauce, mix in ricotta cheese and browned italian sausage.

Sprinkle shredded mozzarella

Bake at 375F, uncovered for 20 minutes

Traditionally, this is served with toasted bread crumbs Or

you can serve with fresh grated parmesan or pecorino cheese.

Buon Appetito