Strozzapreti Alla Salsiccia Recipe

Preparation and Cooking

1. 1

   Make the Strozzapreti

   In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Ragù

   In a large skillet over medium heat, add the sausage and cook until browned. Remove and set aside. In the same skillet, add onion and garlic, cooking until softened. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes and red wine, returning the sausage to the skillet. Season with salt and black pepper. Simmer for 30 minutes, allowing flavors to meld.

3. 3

   Shape the Strozzapreti

   Roll out the rested dough into thin sheets and cut into strips about 1 inch wide. Twist each strip to form the 'priest stranglers' shape. Dust with flour to prevent sticking.

4. 4

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the strozzapreti and cook for 2-4 minutes until they float to the surface. Drain and reserve some pasta water.

5. 5

   Combine and Serve

   Add the cooked strozzapreti to the ragù, tossing to coat. If the sauce is too thick, add reserved pasta water to reach desired consistency. Serve hot, garnished with grated Parmesan cheese and chopped basil.