Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Five-Hole Pasta Catanese: A Carnival Classic You Simply Must Try
Dive into the heart of Sicilian Carnival with pasta cinque buchi — a rich, creamy dish bursting with authentic flavours from Catania's kitchen.
📖 What is it
Dive into the heart of Sicilian Carnival with pasta cinque buchi — a rich, creamy dish bursting with authentic flavours from Catania's kitchen.
🛒 Ingredients
▸ For the sauce
- ✓ 500g mixed minced meat (beef and pork)
- ✓ 150g crumbled sausage
- ✓ 100g fresh peas
- ✓ 1 Giarratana onion
- ✓ 2 cloves garlic
- ✓ 700ml tomato sauce
- ✓ 100ml Etna red wine
- ✓ 2 tablespoons tomato purée
- ✓ extra virgin olive oil
- ✓ salt and freshly ground black pepper, to taste
- ✓ fresh basil
▸ For the pasta
- ✓ 500g five-hole pasta
- ✓ 150g grated tuma cheese
- ✓ coarse salt for cooking the pasta
📊 Nutritional Information
If you want to celebrate Carnival like a true Catanese, this traditional five-hole pasta recipe is your ticket. This charming and unusual pasta shape is perfect for soaking up the luscious, hearty sauce that makes this dish so special. With just a handful of fresh ingredients and a good dollop of Sicilian passion, you’ll have a plate worthy of the festa.
👨🍳 Preparation
- 1
Finely chop the Giarratana onion and gently soften it in a pan with extra virgin olive oil and the crushed garlic cloves.
- 2
Add the minced meat and crumbled sausage, frying until the meat changes colour and starts to brown.
- 3
Pour in the red wine and allow the alcohol to evaporate.
- 4
Stir in the tomato purée, fresh peas, and tomato sauce. Season with salt, pepper, and add a few basil leaves. Let the sauce simmer gently for about an hour and a half.
- 5
Meanwhile, cook the five-hole pasta in plenty of salted boiling water.
- 6
Drain the pasta while it’s still very firm to the bite and transfer it straight into the sauce.
- 7
Stir in the grated tuma until the mixture is creamy and beautifully glossy.
- 8
Serve the pasta piping hot in rustic ceramic dishes, finishing with a sprinkle of black pepper and extra fresh basil leaves.
💡 Tips and Variations
- •
For an even richer, more traditional touch, fold in some fried aubergine cubes to the sauce. Alternatively, swap the tuma for mature Ragusa cheese to introduce a deeper, more intense flavour.
- •
Invest in a good-quality heavy-based pan to ensure your ragù cooks evenly and your pasta turns out perfectly al dente every time.
- •
While this dish is meat-centred, you could try a vegetarian version by substituting the minced meat and sausage with mushrooms or lentils, keeping the other ingredients unchanged.
📦 Storage
- • To keep your leftovers fresh, store the dish in an airtight container in the fridge where it will last for up to two days.
- • When reheating, warm gently in a pan with a splash of olive oil or in the oven covered with foil, to preserve moisture and avoid dryness.
- • If freezing, it's best to leave out the cheese until serving. Consume within a month to maintain the dish’s lovely flavours and texture.
🍷 Pairing
To truly complement the bold, traditional flavours of this dish, a bottle of Sicilian Nero d'Avola—with its robust character and rich tannins—is perfect. Alternatively, a fresh and lighter Etna Rosso, with lively fruit and bright acidity, will also balance the complexity beautifully. If Sicilian wines aren’t handy, a Tuscan Sangiovese offers a worthy substitute thanks to its sturdy structure and earthy notes.
This five-hole pasta from Catania brings a wonderful slice of Sicilian Carnival into your kitchen — rich, warming and full of soul. I warmly encourage you to give it a go at home; there’s nothing like gathering loved ones around the table to share such a delicious, comforting dish. Trust me, it’ll become a beloved favourite in no time, spreading a little Sicilian sunshine to brighten even the chilliest winter days.
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