Ingredients

14

Count

Nutrition

740

Calories

Ready In

PT5M PT30M

35

Mins

Difficulty

Medium

Nutritional Facts

  • 740 calories
  • sodium730
  • protein23
  • calories740kcal
  • cholesterol25
  • sugar17
  • unsaturated fat28
  • trans fat0
  • carbohydrates94
  • fiber7

Sicilian Pasta Milanese Recipe

Chef Sal Impastato’s Sicilian Pasta Milanese recipe isn’t just delicious but also has a very spiritual meaning for lots of Sicilian New Orleanian. Pasta Milanese is a St. Joseph’s Day tradition for Sicilians. The Saint Joseph’s Day menu is meat-free because this day falls during the Lenten season.

The tradition of St. Joseph’s Day altars goes back for centuries. Sicilians had been suffering from famine because of the country’s poor farming and drought. When they could not provide for their families any longer, the Sicilians turned to their faith. They prayed to St. Joseph so they would have a successful crop and end the famine.

The farmers and fishermen gathered together to feed their country in the only way they knew how — by building altars in their homes and sharing their food in honor of St. Joseph. The tradition is carried on today throughout Sicily and Italy and across America.

The toasted breadcrumbs that are added as a garnish, represent the carpenter St. Joseph’s wood shavings.


Step 1

Estimated Time:

Sauté fresh fennel, garlic and bay leaf in 2 oz (half) olive oil on low to medium for about 15 minutes.

Step 1 -- Sauté fresh fennel, garlic and bay leaf in 2 oz (half) olive oil on low to medium for about 15 minutes.

Step 2

Estimated Time:

Add 1oz wine, anchovy, sardines & Sal & Judy’s Creole seasoning. Sauté for about 1 minute.

Step 2 -- Add 1oz wine, anchovy, sardines & Sal & Judy’s Creole seasoning. Sauté for about 1 minute.

Step 3

Estimated Time:

Add Sal & Judy’s Original Pasta Sauce and raisins, bring to simmer for about 7 minutes.

Step 3 -- Add Sal & Judy’s Original Pasta Sauce and raisins, bring to simmer for about 7 minutes.

Step 4

Serve over Bucatini pasta. Combine equals parts of toasted almonds and bread crumbs, top finished dish.

Step 4 -- Serve over Bucatini pasta. Combine equals parts of toasted almonds and bread crumbs, top finished dish.

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Ingredients

  • 1 1/2 cup Half a bulb of fresh fennel (diced)
  • 4 toes fresh garlic minced
  • 4 oz. sardines(fresh or premium quality canned packed in water or olive oil))
  • 1 lb. Garofalo Bucatini Pasta
  • 6 anchovy fillets cut small
  • 1 bay leaf
  • 1 tsp. Creole seasoning
  • 1 tsp. dried fennel seed (lightly toasted and ground)
  • 1/3 cup raisins
  • 1 oz. white wine
  • 1 Jar Original Pasta Sauce
  • 4 oz. Extra Virgin Olive Oil
  • 1 cup toasted bread crumbs
  • 1 cup sliced almonds

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