📝 About This Recipe
Transport your kitchen to the heart of Emilia-Romagna with this luxurious, soul-warming pasta dish. Strozzapreti, or 'priest-stranglers,' are hand-twisted pasta shapes designed to capture every drop of this velvety, savory sauce made from crumbled fennel sausage and silky heavy cream. The addition of earthy lacinato kale and a hint of nutmeg creates a sophisticated balance that makes this comfort food truly unforgettable.
🥗 Ingredients
The Pasta
- 1 pound Strozzapreti pasta (dried or fresh)
- 2 tablespoons Kosher salt (for the pasta water)
Sausage and Aromatics
- 12 ounces Italian fennel sausage (skins removed and crumbled)
- 1 tablespoon Extra virgin olive oil
- 1 large Shallot (finely minced)
- 3 Garlic cloves (thinly sliced)
- 1/2 teaspoon Red chili flakes (optional, for a subtle heat)
The Sauce and Greens
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup Heavy cream (room temperature)
- 1 bunch Cavolo Nero (Lacinato Kale) (stems removed, leaves torn into bite-sized pieces)
- 1 pinch Fresh nutmeg (freshly grated)
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 1 tablespoon Unsalted butter (cold)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water (about 5-6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt. It should taste like the sea.
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2
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the crumbled sausage meat.
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3
Cook the sausage for 6-8 minutes, breaking it up with a wooden spoon into small, crispy bits. Let it brown deeply to develop flavor.
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4
Reduce the heat to medium. Add the minced shallot and sliced garlic to the sausage fat. Sauté for 2-3 minutes until the shallots are translucent and fragrant.
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5
Stir in the red chili flakes and cook for 30 seconds to toast them slightly.
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6
Deglaze the pan with the white wine, scraping up all the brown bits (fond) from the bottom of the pan. Let the wine reduce by half.
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7
Drop the strozzapreti into the boiling water. Cook until 'al dente' according to the package instructions (usually 8-10 minutes).
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8
While the pasta cooks, pour the heavy cream into the skillet with the sausage. Bring to a gentle simmer over low heat.
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9
Add the torn cavolo nero to the cream sauce. Cover the skillet for 2 minutes to allow the greens to steam and wilt into the sauce.
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10
Season the sauce with a pinch of freshly grated nutmeg and the cracked black pepper. Taste for salt, but be cautious as the sausage and cheese provide plenty.
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11
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. This is liquid gold for your sauce!
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12
Drain the pasta and add it directly into the skillet with the sauce. Toss vigorously over medium heat.
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13
Add the Parmigiano-Reggiano and the cold knob of butter. Continue tossing, adding splashes of the reserved pasta water as needed until the sauce is glossy and coats every twist of pasta.
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14
Remove from heat and let it rest for 1 minute so the pasta can absorb a bit more of the creamy sauce.
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15
Divide into warmed bowls and finish with a final dusting of cheese and a drizzle of high-quality olive oil.
💡 Chef's Tips
Always use room temperature cream to prevent the sauce from breaking when it hits the hot pan. If you can't find strozzapreti, gemelli or casarecce are excellent substitutes that hold sauce similarly. Don't over-drain your pasta; the little bit of water clinging to the noodles helps emulsify the cream sauce. For the best flavor, buy whole fennel seeds and crush them into plain pork sausage if you can't find high-quality Italian fennel sausage. Be generous with the black pepper; it cuts through the richness of the cream beautifully.
🍽️ Serving Suggestions
Pair this dish with a crisp, acidic white wine like a Gavi di Gavi or a Vermentino to balance the fat. A simple side salad of arugula with lemon vinaigrette provides a refreshing contrast to the rich pasta. Serve with warm, crusty ciabatta bread to mop up any leftover cream sauce. For a red wine pairing, choose a light-bodied Sangiovese or a Barbera d'Asti. A finish of fresh lemon zest over the top can brighten the entire dish just before serving.