Go Back
Bowl of strozzapreti alla romagnola topped with grated Parmigiano and cracked pepper on a rustic wooden table

Strozzapreti alla Romagnola with Rustic Sausage Ragù

Hand-twisted strozzapreti tossed with a slow-simmered sausage and pancetta ragù from Emilia-Romagna.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Italian (Emilia-Romagna)
Calories: 540
Ingredients Method Notes

Ingredients
  

For the ragù
  • 2 tbsp olive oil
  • 80 g pancetta, diced guanciale also works
  • 1 yellow onion, finely chopped small
  • 1 carrot, finely chopped small
  • 1 celery stalk, finely chopped
  • 250 g Italian sausage, casings removed mild, fennel-seasoned
  • 100 ml dry white wine
  • 400 g tomato passata
  • salt to taste
  • black pepper, freshly ground to taste
  • 1 tbsp butter optional, stirred in at the end
For the pasta
  • 400 g strozzapreti, dried or 500 g fresh
  • 1 tbsp salt for pasta water
  • 50 g Parmigiano Reggiano, grated plus more for serving

Method
 

Build the ragù
  1. Heat olive oil in a wide saucepan over medium-low heat. Add pancetta and cook for 4 to 5 minutes until the fat renders and it starts to crisp at the edges.
  2. Add onion, carrot, and celery. Cook for 7 to 8 minutes, stirring often, until soft and pale gold.
  3. Add sausage, breaking it into small pieces with a wooden spoon. Cook for 6 to 7 minutes until browned all over.
  4. Pour in the wine and let it bubble for 2 to 3 minutes until the sharp smell fades and most of it has cooked off.
  5. Stir in the tomato passata, season with salt and pepper, and bring to a gentle simmer. Cover and cook on low for 30 minutes, stirring occasionally.
  6. Uncover and simmer another 8 to 10 minutes until the sauce coats the back of a spoon and no longer looks watery.
Cook and finish
  1. Bring a large pot of salted water to a boil. Cook strozzapreti according to package directions, about 10 to 12 minutes for dried or 3 to 4 minutes for fresh, until al dente.
  2. Reserve a mug of pasta water, then drain the pasta and add it directly to the ragù.
  3. Toss over low heat for 1 to 2 minutes, adding a splash of pasta water if the sauce looks tight. Stir in the butter and half the Parmigiano.
  4. Divide among bowls and top with the remaining Parmigiano and a crack of black pepper.

Notes

  • Render pancetta over medium-low heat, not high, to avoid burning the fat before it renders.
  • Simmer the ragù uncovered near the end if it looks thin, until it coats a spoon.
  • Save a mug of pasta water before draining to loosen the sauce if needed.
  • Finish pasta in the sauce pan for 1 to 2 minutes so it absorbs flavor.