Fast Recipes

Strozzapreti with pork and wine sausage, tomato and chilli

Australian Gourmet Traveller recipe for strozzapreti with pork and wine sausage, tomato and chilli.

By Lisa Featherby
  • Serves 4
Strozzapreti with pork and wine sausage, tomato and chilli
Strozzapreti with pork and wine sausage, tomato and chilli

You can use any Italian sausage for this, but we love pork and wine, or pork and fennel. Look for a sausage with good marbling of fat throughout.

Ingredients

  • 400 gm dried strozzapreti
  • 150 ml olive oil
  • 4 pork and wine sausages (600gm), removed from skin and broken into bite-size pieces
  • 300 gm baby tomatoes, such as kumato or cherry
  • 3 garlic cloves, thinly sliced
  • To serve: basil, finely grated parmesan and roasted chilli flakes (optional)

Method

Main
  • 1
    Cook pasta in a large saucepan of boiling salted water until al dente (8-12 minutes), then drain, reserving 2-3 tbsp cooking water.
  • 2
    Meanwhile, heat olive oil in a large frying pan over medium-high heat, add sausage and stir-fry until browned and just cooked (2-3 minutes). Add tomatoes, stir until starting to blister (2-3 minutes), then add garlic and stir until fragrant (1 minute). Add pasta and enough reserved water to make a sauce, toss to combine and serve hot scattered with basil, parmesan and chilli flakes to taste.