📝 About This Recipe
Originating from the Emilia-Romagna region of Italy, Strozzapreti—or 'priest stranglers'—is a hand-rolled pasta known for its firm, twisted texture that perfectly captures rich sauces. This dish marries the savory, fennel-laced punch of Italian sausage with a luscious, velvety cream base, cut through with a hint of nutmeg and fresh herbs. It is a quintessential comfort meal that brings the warmth of a rustic Italian trattoria straight to your dinner table.
🥗 Ingredients
The Pasta
- 500 grams Strozzapreti pasta (dried or fresh)
- 2 tablespoons Kosher salt (for the pasta water)
The Sauce Base
- 400 grams Italian pork sausage (casings removed; mild or spicy depending on preference)
- 1 tablespoon Extra virgin olive oil
- 1 large Shallot (finely minced)
- 2 pieces Garlic cloves (thinly sliced)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
The Cream and Seasoning
- 1 cup Heavy cream (room temperature)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1/8 teaspoon Fresh nutmeg (just a tiny pinch, freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Unsalted butter (cold)
👨🍳 Instructions
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1
Bring a large pot of water (about 5-6 quarts) to a rolling boil over high heat. Once boiling, add the 2 tablespoons of kosher salt.
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2
In a large, deep skillet or sauté pan, heat the olive oil over medium-high heat. Add the crumbled sausage meat, breaking it apart with a wooden spoon into small, bite-sized morsels.
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3
Sauté the sausage for 6-8 minutes until it is deeply browned and slightly crispy. Use the spoon to ensure no large clumps remain.
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4
Reduce the heat to medium. Add the minced shallot to the pan with the sausage fat. Cook for 2-3 minutes until translucent and soft.
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5
Add the sliced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic brown or turn bitter.
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6
Pour in the white wine to deglaze the pan. Use your wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. Let the wine simmer until it has reduced by half.
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7
Lower the heat to medium-low and pour in the heavy cream. Stir gently to combine. Let the sauce simmer softly for about 4-5 minutes until it begins to thicken slightly.
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8
While the sauce simmers, drop the strozzapreti pasta into the boiling water. Cook according to package directions, but aim for 1-2 minutes before 'al dente' as the pasta will finish in the sauce.
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9
Stir the nutmeg and black pepper into the cream sauce. Taste for salt, but be cautious as the sausage and cheese provide significant salinity.
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10
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. This is liquid gold for your sauce!
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11
Drain the pasta and add it directly into the skillet with the cream and sausage. Increase heat to medium.
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12
Add the grated Parmigiano-Reggiano and the cold knob of butter. Toss vigorously with tongs or a large spoon, adding splashes of the reserved pasta water as needed to create a glossy, emulsified coating.
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13
Continue tossing for 1-2 minutes until the sauce clings perfectly to the twists of the strozzapreti.
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14
Remove from heat and stir in the fresh parsley. Serve immediately while hot and creamy.
💡 Chef's Tips
Always use a block of Parmigiano-Reggiano and grate it yourself; pre-shredded cheese contains anti-caking agents that will make your cream sauce grainy. If you can't find strozzapreti, fusilli or gemelli are excellent substitutes as their shapes also hold heavy sauces well. Don't overcook the cream; a gentle simmer is all you need to prevent the fat from separating. For an extra layer of flavor, add a teaspoon of fennel seeds to the sausage while browning if your sausage doesn't already contain them. If the sauce becomes too thick while serving, simply stir in an extra tablespoon of hot pasta water to loosen it up.
🍽️ Serving Suggestions
Pair this rich dish with a crisp, acidic white wine like a Verdicchio or a light-bodied red like Valpolicella to cut through the cream. Serve alongside a simple arugula salad with lemon vinaigrette to provide a peppery contrast to the savory sausage. A side of warm, crusty ciabatta bread is essential for mopping up any leftover cream sauce. Finish the meal with a light dessert like lemon sorbet to cleanse the palate after the richness of the pasta.