Strozzapretti Norcina Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add strozzapreti and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, then drain pasta and set aside.

Brown sausage

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add crumbled fennel sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer most of the sausage to a bowl, leaving rendered fat in the pan (leave about 1 tablespoon of fat).

Sauté aromatics

Reduce heat to medium. Add 1 tablespoon butter to the skillet with the rendered fat. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic, crushed red pepper flakes, and 1/2 teaspoon black pepper; cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Build sauce

Stir in 2 tablespoons tomato paste to the aromatics and cook 1–2 minutes to caramelize slightly. Pour in 1/2 cup dry white wine (Palomino if available) and use a wooden spoon to scrape any browned bits from the bottom of the pan. Simmer until the wine reduces by about half, 2–3 minutes.

Add stock and cream

Add 1/2 cup chicken or vegetable stock and simmer 2 minutes. Stir in 3/4 cup heavy cream, bring to a gentle simmer, and cook until the sauce thickens slightly, about 3–4 minutes. Taste and add 1/2 teaspoon salt, adjusting to taste.

Combine sausage

Return the browned sausage to the pan and stir to warm through and incorporate into the sauce, 1–2 minutes.

Toss with pasta

Add the drained strozzapreti to the skillet with the palomino sauce and sausage. Toss to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and achieve a silky coating (use up to the reserved 1 cup; typically 2–4 tablespoons will be enough).

Add cheese & finish

Remove the pan from heat. Stir in 3/4 cup finely grated Parmigiano-Reggiano until melted and the sauce becomes creamy. Drizzle 1 teaspoon white truffle oil over the pasta and gently toss to distribute. Taste and adjust seasoning with additional salt or black pepper if needed.

Plate and garnish

Divide pasta among warm plates. Sprinkle with remaining grated Parmigiano-Reggiano if desired, garnish with 1 tablespoon chopped parsley, and finish with a light crack of black pepper. Serve immediately.