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X Italian Pasta Dishes
Macaroni al Sughillo (Baked pasta, with tomatoes, sausage and Cheddar and Parmesan)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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4 ounces of macaroni
Beef gravy
4 tablespoonful of tomato puree
Thin slices of sausage

Grated Parmesan and Cheddar


Half cook four ounces of macaroni, drain it and put it in layers in a fireproof dish, and gradually add good beef gravy, four tablespoonsful of tomato puree, and thin slices of sausage.

Sprinkle with grated Parmesan and Cheddar, and cook for about twenty minutes.

Before serving pass the salamander over the top to brown the macaroni.


The recipe in this entry comes from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. For the entire cookbook see www.archive.org. Image -- Italian market scene, 15th century.

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