Anellini is the name given to a variety of tiny hoop-shaped pasta from Sicily. It is a variant of anelli, which is a slightly larger hoop, perhaps most recognisable in places like the UK as tinned ‘spaghetti hoops’. In Italy, however, these little rings are used in soups, salads and baked pasta dishes such as this anellini al forno recipe. The pasta is cooked directly in a ragù of classic Sicilian flavours (pork, fennel and aubergine). A very delicious and comforting dish.