Recipe Overview
Strozzapreti is one of those pasta shapes that carries a lively rustic spirit, and it pairs beautifully with the hearty character of Tuscan sausage ragout. In this version, the sauce is lifted by sweet cherry tomatoes and finished with freshly grated Pecorino Romano and basil, giving the plate richness, freshness, and a clear regional identity. It is a satisfying pasta dish with a strong trattoria soul, perfect for the Tuscany Cuisine pasta collection and future menu filtering.
Ingredients
- 450 g dry Strozzapreti pasta
- 1425 ml Tuscan sausage ragout
- 450 g cherry tomatoes, halved
- 30–45 ml extra-virgin olive oil
- 90 g freshly grated Pecorino Romano cheese
- Fresh basil leaves, torn or chopped
- Sea salt, to taste
Preparation
- Bring a large pot of salted water to a boil. Add the Strozzapreti pasta and cook until al dente according to package directions.
- While the pasta cooks, warm the olive oil in a wide sauté pan over medium heat. Add the halved cherry tomatoes, season lightly with sea salt, and cook 10–15 minutes until they soften and begin to melt into a light sauce.
- Stir in the Tuscan sausage ragout and simmer gently for a few minutes so the flavors marry and the ragout is hot.
- Drain the pasta, reserving a little cooking water. Add the Strozzapreti to the pan with the ragout and tomatoes. Toss with the Pecorino Romano, a drizzle of olive oil, and enough cooking water to create a silky coating. Finish with fresh basil and serve immediately with extra Pecorino at the table.
History & Inspiration
Strozzapreti is a beloved hand-formed pasta associated with central Italy and often appreciated for its irregular texture and ability to hold sauce beautifully. Its shape gives the dish a handcrafted character that fits naturally with robust ragouts and country-style sauces.
In this Tuscan interpretation, the sausage ragout brings the full flavor of the region, while cherry tomatoes and Pecorino Romano create a bridge between hearty comfort and elegant finish. It is the kind of pasta plate that feels generous, familiar, and deeply rooted in Italian table culture.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .