Strangozzi al Sugo di Salsiccia
Thick, hand-cut eggless pasta ribbons dressed in a savoury pork sausage and tomato ragù, also known locally as stringozzi or strongozzi.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Large mixing bowl
- •Rolling pin or pasta machine
- •Sharp chef's knife
- •Heavy-based frying pan or saucepan
- •Large pasta pot
- •Colander
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 20 g
- carbs
- 78 g
- fibre
- 5 g
- protein
- 24 g
- calories
- 590 kcal
Instructions
- 1
Tip the flour onto a wooden board and form a wide well in the centre.
- 2
Add the salt and tepid water to the well gradually, drawing in the flour.
- 3
Knead the mixture firmly for 10 minutes until you have a smooth, elastic dough.
- 4
Cover the dough with a damp tea towel and rest at room temperature for 30 minutes.
- 5
Heat the olive oil in a wide pan over medium heat and add the crushed garlic.
- 6
Add the crumbled sausage and rosemary, frying until the meat lightly browns.
- 7
Pour in the white wine and let it bubble away until completely evaporated.
- 8
Add the crushed tomatoes, reduce the heat to low, and simmer gently for 25 minutes.
- 9
Roll the rested dough to a 3 mm thickness and cut into thick, rectangular strands.
- 10
Cook the strangozzi in a large pot of boiling salted water for 3 to 4 minutes.
- 11
Drain the pasta, reserving a splash of cooking water, and tip into the sauce.
- 12
Toss everything together over gentle heat for 1 minute and serve with grated cheese.
Chef's tips
Strangozzi dough contains no eggs, so it should feel firmer than regular egg pasta dough. Do not roll the dough too thinly; the charm of strangozzi lies in their rustic, thick rectangular bite.
Ingredient substitutions
- Umbrian pork sausages → good quality coarse-ground pork sausages seasoned with black pepper and garlic
- fresh handmade strangozzi → dried strangozzi or thick dried tagliolini
- Pecorino Umbro → Pecorino Romano or Parmigiano Reggiano
Storage
Store leftover dressed pasta in an airtight container in the fridge for up to 2 days.
Reheating
Reheat gently in a frying pan over low heat with a spoonful of water or olive oil until hot throughout.
Common mistakes to avoid
- •Rolling the pasta dough too thin, which causes strangozzi to lose their characteristic chewy texture.
- •Overcooking fresh pasta, leaving it limp instead of pleasantly al dente.
- •Failing to brown the sausage properly before adding the wine and tomatoes.
Serving suggestions
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