📝 About This Recipe
Hailing from the sun-drenched hills of Emilia-Romagna, Strozzapreti—or 'priest stranglers'—is a rustic, hand-twisted pasta born from a history of defiance and culinary ingenuity. This version features the classic Romagnolo sauce: a savory, soul-warming ragù of crumbled Italian sausage, aromatic herbs, and a splash of robust Sangiovese wine. The irregular shape of the pasta creates a perfect texture that captures the thick, meaty sauce in every crevice, offering a true taste of Italian hospitality.
🥗 Ingredients
For the Fresh Strozzapreti Pasta
- 300 grams 00 Flour (extra for dusting)
- 150-170 ml Lukewarm Water (added gradually)
- 1 pinch Fine Sea Salt
For the Romagnola Sauce
- 300 grams Italian Pork Sausage (skins removed and crumbled)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 piece Yellow Onion (finely minced)
- 1 clove Garlic (smashed and peeled)
- 400 ml Tomato Passata (smooth tomato purée)
- 1/2 cup Sangiovese Red Wine (or any dry Italian red)
- 1 sprig Fresh Rosemary (finely chopped)
- 1 pinch Red Chili Flakes (optional for heat)
For Finishing and Garnish
- 1/2 cup Parmigiano Reggiano (freshly grated)
- 1 tablespoon Fresh Parsley (chopped)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
On a clean wooden work surface or marble slab, pour the flour into a mound and create a wide well in the center. Add the salt and gradually pour the lukewarm water into the well.
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2
Using a fork, slowly incorporate the flour from the inner walls of the well into the water. Once a shaggy dough forms, begin kneading by hand for about 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making the pasta easier to roll.
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4
While the dough rests, start the sauce. Heat the olive oil in a large skillet over medium heat. Add the minced onion and whole garlic clove, sautéing until the onion is translucent and fragrant.
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5
Add the crumbled sausage to the skillet. Brown the meat thoroughly, breaking it into small pieces with a wooden spoon until no pink remains and it begins to crisp slightly.
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6
Deglaze the pan with the Sangiovese wine, scraping up the browned bits (fond) from the bottom. Let the wine simmer until it has reduced by half.
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7
Stir in the tomato passata, rosemary, and chili flakes. Lower the heat to a simmer, cover partially, and let the sauce cook for 25-30 minutes. Remove the garlic clove before serving.
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8
Back to the pasta: Roll out the dough with a rolling pin until it is about 2mm thick. Cut the dough into strips about 1.5 cm wide and 5-8 cm long.
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9
To form the strozzapreti, take a strip of dough and roll it between your palms to create a twisted, hollow-like spiral. Pinch off pieces about 2 inches long. They should look rustic and irregular.
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10
Place the formed pasta on a floured tray or clean kitchen towel, ensuring they don't touch each other.
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11
Bring a large pot of salted water to a rolling boil. Drop the strozzapreti in; they are fresh, so they will cook quickly. Once they float to the surface (usually 3-4 minutes), they are ready.
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12
Use a slotted spoon to transfer the pasta directly into the skillet with the sauce. Add a splash of the starchy pasta cooking water to help the sauce emulsify and coat the pasta.
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13
Toss everything together over medium heat for 1 minute. Remove from heat and stir in half of the Parmigiano Reggiano.
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14
Plate the pasta immediately, garnishing with the remaining cheese, fresh parsley, and a final crack of black pepper.
💡 Chef's Tips
The key to great strozzapreti is the 'twist'—don't worry about them looking perfect; the irregularity is what makes them authentic. If the dough feels too dry while kneading, dampen your hands with water rather than pouring more water directly onto the dough. Always use high-quality sausage from a butcher; if it's pre-seasoned with fennel, it adds a lovely traditional Romagnolo layer of flavor. Don't skip the resting time for the dough, or it will snap back when you try to roll it thin. Make sure your pasta water is 'as salty as the sea' to properly season the dough from the inside out.
🍽️ Serving Suggestions
Serve with a glass of Sangiovese di Romagna to mirror the wine used in the sauce. A side of roasted radicchio with balsamic glaze cuts through the richness of the sausage beautifully. Provide a small bowl of extra grated Parmigiano Reggiano and red chili oil at the table for guests. Follow the meal with a simple arugula and lemon salad to cleanse the palate. Warm crusty ciabatta bread is essential for 'fare la scarpetta' (mopping up the remaining sauce).