CHRISTMAS NOODLES

(Sciabbò)

Serves 6

1 medium onion, minced

4 tablespoons olive oil

350 g/12 oz pork meat, in small dice

2 tablespoons tomato extract or 3 tablespoons tomato purée

125 ml/4 fl oz red wine

450 ml/16 fl oz plain tomato sauce

450 ml/16 fl oz water

Salt

½ teaspoon ground cinnamon

1 tablespoon sugar

1 tablespoon unsweetened cocoa

675 g/1½ lb lasagne ricce

Sauté the onion in the olive oil until soft. Add the pork and cook, stirring, until browned. Add the tomato extract and the wine, stirring to dissolve the extract completely, then add the tomato sauce and the water.

Bring to a boil, reduce the heat, and simmer for about 40 minutes or until the meat is tender and the sauce thick. Correct the salt (the extract is salty and it may not be necessary to add any more). Stir in the cinnamon, sugar, and cocoa.

Cook the pasta in abundant salted water until it is al dente, drain well, and toss with the sauce. You may wish to serve grated cheese on the side, although I think sciabbò is better without it.

Cinnamon and cloves, this time without the sugar, are the hallmark of a pasta dish that was invented by the friars of the Monastery of San Francesco di Paola in Palermo. These monks were vowed to perpetual abstinence from meat, and thus looked elsewhere to give variety to their diet.