Baked Mostaccioli with sausages

This photo, called "The Last Supper" was taken at the Sicily Restaurant on 2743 North Harlem Avenue  in Chicago. (Its now called Sorrento's Pizza)

 The photograph shows  mob elders Tony Accardo, Aiuppa, Dominic Di Bella, Vincent Solano, Al Pilotto, Jackie Cerone, Joe Lombardo, James Torello, Joseph DiVarco and Joseph Amato sitting around a table in the summer of 1976 in the Sicily Restaurant, 2743 N. Harlem Avenue in Chicago.

It was dubbed the last supper because so many of the wise guys in the photo were dying. In fact, most would be dead within five years after the photo was taken. The meeting was held at the Sicily was held at noon, to insure privacy since the restaurant that did not normally open to the dining public until 4 p.m.

According to the IRS the meeting was held to honor Dom Di Bella, ruler of the old Hudson Avenue police district on the Near North Side, who was stepping down because of failing health and to inform Amato, and other mob bosses, that Amato was retiring as north suburban gambling boss--whether he liked it or not--and Torello, was taking over the territory.

The Sicily is long gone but Sorrento's serves Baked Mostaccioli which is a pasta cut into cylinder-shaped wide pieces. (In Italian it means meaning "little mustache") its smooth, not ridged, in texture

Mostaccioli and sausage bake

1 lb. Italian sausage, cut in sm. pieces

1 (15 oz.) jar spaghetti sauce

6 oz. Mostaccioli noodles, cooked & drained

1/3 c. Parmesan cheese

6 oz. Mozzarella cheese

Brown sausage, drain. Add sauce, noodles and Parmesan cheese. Mix well. Pour in 2 quart casserole. Top with Mozzarella cheese and bake at 350 degrees for 25 minutes.

Pre-heat oven to 350 degrees.

Cook one half pound of mild Italian sausage until brown. Drain if desired.

Add three eight ounce cans of your favorite tomato sauce to the cooked sausage.

Add one teaspoon of each of the following seasonings: garlic powder, onion powder, oregano, parsley, and black pepper.

Stir sausage, sauce and seasonings until well mixed. Let simmer on low heat, covered, for 10 minutes.

Cook one box of your favorite brand of mostaccioli. Follow directions on box.

After pasta is cooked and drained, add half of cooked mostaccioli to Pyrex or corning ware dish, making sure the bottom is completely covered.

Add half of your sauce and sausage mix.

Add half of your bag of shredded mozzarella cheese.

Add the remaining cooked mostaccioli.

Add the remaining sauce and sausage mix.

Finish by adding the remaining shredded mozzarella cheese.

Bake covered for 25-30 minutes, or until top layer of cheese is completely melted.