Strozzapreti (stroh-tzuh-PRAY-tee) is one of my all-time favorite pastas. Its 1-inch length and rolled S-shape captures and holds the sauce, while its chewy texture adds character and interest to any pasta dish. It’s always in my pantry.
Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts
May 4, 2013 by 5 Comments
Cannellini Bean Soup with Italian Sausage, Fingerling Potatoes & Broccoli Raab
April 20, 2012 by 10 Comments
I know it is officially spring, but the weather is still stubbornly variable–bone-chilling rainy days alternating with spirit-lifting balmy days two to one. Thus, until the local field rhubarb and early strawberries arrive at the Portland Farmers Market, I will continue to rely on winter ingredients and hearty, comforting dishes.
Strozzapreti Pasta with Spicy Italian Sausage, Broccolini & Garlic Crema
March 11, 2011 by 13 Comments
I know the first day of spring is just around the corner and Daylight Saving Time launches in the Pacific Northwest next week, but it’s still hanging in the low 40’s most days, so until the sun actually returns, creamy, rich pasta dishes are still keeping me warm.
And for whatever reason, I have a mad crush on strozzapreti (stroh-tzuh-PRAY-tee) lately, and it’s getting star billing in the OtherWorldly Kitchen. I even found this cool post at Y Len Ate that shows one way to shape fresh strozzapreti (twisted). And then another cool post at Eat with a Spoon that shows a very different shaping method (wrapped over a skewer). Both look wonderful.
