Penne with Sicilian Shepard's Sauce Recipe

Name: Penne with Sicilian Shepard's Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Top 1/3 of 3 large celery stalks with leaves; 1 medium carrot; 10 large fresh sage leaves; 1 tightly packed teaspoon fresh Italian parsley leaves; 2 tablespoons robust extra-virgin olive oil; 1 (1/8-inch) thick slice salami (such as soppressata or Genoa), coarsely chopped; 2 medium onions, cut into 1/2-inch dice; Salt and freshly ground black pepper; 2 large cloves garlic, minced; Generous pinch to 1/4 teaspoon hot red pepper flakes, or to taste; 3/4 cup dry red wine; 1 tablespoon tomato paste; 1 (28-ounce) and 1 (14-ounce) can whole tomatoes, both thoroughly drained; 1 pound penne rigate or bucatini; 6 quarts boiling salted water; 1 pound creamy whole-milk ricotta (sheep's milk if possible)

Servings: persons

Top 1/3 of 3 large celery stalks with leaves
1 medium carrot
10 large fresh sage leaves
1 tightly packed teaspoon fresh Italian parsley leaves
2 tablespoons robust extra-virgin olive oil
1 (1/8-inch) thick slice salami (such as soppressata or Genoa), coarsely chopped
2 medium onions, cut into 1/2-inch dice
Salt and freshly ground black pepper
2 large cloves garlic, minced
Generous pinch to 1/4 teaspoon hot red pepper flakes, or to taste
3/4 cup dry red wine
1 tablespoon tomato paste
1 (28-ounce) and 1 (14-ounce) can whole tomatoes, both thoroughly drained
1 pound penne rigate or bucatini
6 quarts boiling salted water
1 pound creamy whole-milk ricotta (sheep's milk if possible)

1
Mince together the celery and carrot, adding the herbs towards the end to chop only coarsely.
2
Heat the oil in a 12-inch skillet over medium-high heat.
3
Add the salami and cook to release a little of its fat.
4
Stir in the minced celery blend, the onions, a little salt, and a generous amount of black pepper.
5
Turn the heat down to medium and saute to golden brown.
6
Stir in the garlic and hot pepper, cooking a few minutes.
7
Add the wine and slowly simmer the mixture until it is almost completely reduced, scraping up the brown bits at the bottom of the pan.
8
Stir in the tomato paste and cook 1 minute.
9
Add the tomatoes, crushing them with your hands as they go into the pan.
10
Cook, uncovered, at a lively bubble (turn the heat up if necessary), stirring and scraping down the sides of the pan with a spatula.
11
Cook 10 minutes, or until thick.
12
Taste for seasoning, cover, and remove from heat.
13
Meanwhile, cook the pasta in rolling boiling water, stirring often, until slightly underdone.
14
Drain in a colander.
15
Add the pasta to the sauce and toss together over medium heat for 2 to 3 minutes, tasting for hot pepper and salt.
16
Spread about 1/3 of the pasta in a heated serving bowl and daub with a third of the ricotta.
17
Layer in more pasta and ricotta, then the remaining pasta, finishing with a few spoonfuls of ricotta.
18
Serve hot.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Top 1/3 of 3 large celery stalks with leaves, 1 medium carrot, 10 large fresh sage leaves, 1 tightly packed teaspoon fresh Italian parsley leaves, and more.

Yes, Penne with Sicilian Shepard's Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne with Sicilian Shepard's Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions