🍝 Strozzapreti with sausage
Strozzapreti alla salsiccia is a hearty pasta dish of short, hand-rolled twisted strozzapreti tossed with crumbled sausage in a creamy sauce, finished with truffle. The pasta's grooves catch the sauce, while the sausage adds savory depth and the truffle an earthy aroma. It is served hot straight from the pan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g dried strozzapreti
- 250 g sausage, casing removed
- 200 ml cream
- 1 small onion, finely chopped
- 1 tbsp olive oil
- Truffle shavings or a little truffle paste
- Salt and black pepper
Method
- Cook the pasta in salted water until al dente.
- Fry the onion in olive oil, add the sausage and brown it, breaking it up.
- Pour in the cream and simmer for 3 minutes.
- Toss the drained pasta in the sauce with a splash of pasta water.
- Serve topped with truffle and black pepper.
How to make it lighter
- Use half the cream and loosen the sauce with pasta water.
- Use 150 g of sausage and add mushrooms for volume.
- Serve a 80–100 g dry pasta portion per person with a side salad.
History
Strozzapreti are traditional in Emilia-Romagna, Umbria and Tuscany; the name means 'priest-stranglers', and several humorous folk stories try to explain it. Sausage and cream sauces are a common trattoria pairing for this shape.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →