Strozzapreti Norcina


(“Strozzapreti” means “priest-choker” in Italian.)


1 lb. sweet Italian sausage
1 c. white wine
2 ¾ c. prepared marinara
10 oz. heavy cream
½ oz. black truffle shavings
1½ lb. strozzapreti pasta, dried
½ c. Parmigiano, grated
¼ c. parsley, chopped
1 tbsp. white truffle oil


Brown the sausage in a heavy bottomed skillet. Break up the sausage liberally as it cooks, using a fork. Add white wine, marinara and heavy cream. Cover and cook for 20 minutes on a low simmer, stirring occasionally. Meanwhile, bring water to a boil for the pasta. Salt liberally. Cook the pasta al dente and add to the sausage sauce. Toss over medium heat to combine and cook the sauce into the noodles for 1 to 2 minutes. Add the Parmigiano, parsley and truffle oil. Makes 6 servings.

Additional Information

Category: Pasta
Recipe Source: Pizzeria Recipes
Submitted By: Bigalora Wood Fired Cucina