Shabo, also known as "Sicilian Christmas pasta," is a traditional holiday dish from Sicily that combines pork, red wine, and a hint of cocoa and cinnamon to create a rich, festive flavor. It reflects the island’s love for bold, sweet‑savory pairings and is often served during Christmas and other celebrations.

In western Sicily, the sauce may include raisins or pine nuts, while eastern versions sometimes add a splash of balsamic vinegar. Some families use ground pork instead of shoulder chunks for a quicker version, but the core ingredients—pork, red wine, cocoa, and cinnamon—remain consistent.

Traditionally, Shabo is tossed with thick, ridged pasta such as papardelle or rigatoni and served hot, often topped with a modest amount of grated Pecorino Romano. It is a main‑course dish enjoyed at family gatherings and holiday feasts.

Shabo is most commonly prepared for Christmas Eve and Christmas Day meals, but it also appears at other festive occasions like weddings and patron saint festivals where a hearty, comforting ragu is welcomed.

Sicilian cuisine often blends sweet and savory flavors, using ingredients like raisins, cinnamon, and cocoa in meat sauces. Shabo exemplifies this tradition, showcasing the island’s Arab‑influenced palate and love for slow‑cooked, flavor‑intense dishes.

Authentic ingredients include pork shoulder (or country ribs), dry red wine, canned whole tomatoes, unsweetened cocoa powder, and ground cinnamon. Acceptable substitutes are ground pork for quicker prep, a dry red wine alternative like beef broth (though flavor changes), and other sturdy pasta shapes such as ziti or rigatoni.

Shabo pairs beautifully with antipasti like caponata or marinated olives, a simple green salad dressed with lemon and olive oil, and a crisp Italian white wine or the same red wine used in the sauce. A light dessert of cannoli balances the richness of the ragu.

The addition of unsweetened cocoa powder and cinnamon to a pork‑tomato ragu is unusual and gives Shabo its distinctive deep, slightly sweet, and aromatic profile that sets it apart from typical Italian ragù.

Historically, Shabo was a rustic, slow‑cooked pork stew served with bread. Over the 20th century, the dish transitioned to pasta, and modern cooks have refined the technique by searing the meat and braising it in the oven, while still preserving the signature cocoa‑cinnamon notes.

Common mistakes include skipping the sear, which reduces depth of flavor; over‑cooking the tomato paste, causing bitterness; and adding too much cocoa, which can make the sauce taste like chocolate. Also, be sure not to over‑salt the pork before searing.

Cocoa and cinnamon provide a warm, earthy bitterness and spice that complement the richness of pork and the acidity of tomatoes without making the sauce overtly sweet. They create the characteristic “Christmas” flavor profile of Sicilian holiday dishes.

Yes, Shabo improves after a night in the refrigerator as the flavors meld. Cool the sauce quickly, store in an airtight container, and refrigerate up to 4 days. Reheat gently on the stove, adding a splash of water if needed, before tossing with fresh pasta.

The sauce should be thick, glossy, and deep brick‑red in color, with tender pork that shreds easily with a fork. The cocoa and cinnamon should be visible as a subtle darkening, not a clumpy powder.

When a fork easily pulls the meat apart and the interior is no longer pink, the pork is done. It should feel melt‑in‑your‑mouth tender after the 2‑hour braise; if it resists shredding, continue braising in 30‑minute increments.

The YouTube channel Sip and Feast specializes in approachable, family‑friendly home cooking tutorials that blend classic comfort foods with occasional regional specialties, often focusing on step‑by‑step techniques for home cooks.

Sip and Feast emphasizes clear, practical instructions, minimal ingredient lists, and making traditional dishes accessible without fancy equipment. The host often shares personal anecdotes and tips for budgeting while maintaining authentic flavor.