Strozzapreti alla Boscaiola

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Knead the flour, water and salt into a firm dough, 10 minutes, and rest 30 minutes. Roll it out and cut into 2 cm strips, then tear each into 6 cm lengths and roll them between your palms into rough twists.

   Mark done

2. Put the mushrooms into a large dry pan over high heat with no fat. Leave them alone until they squeak, release their water and then start to brown, about 8 minutes.

   Mark done Start 8 min timer

3. Only now add 2 tbsp of the oil, along with the shallots and garlic, and cook 3 minutes. Scrape them out.

   Mark done

4. Brown the crumbled sausage in the remaining oil for 8 minutes.

   Mark done Start 8 min timer

5. Add the wine and reduce it away, then the passata, salt and pepper. Simmer 10 minutes.

   Mark done

6. Return the mushrooms and stir in the cream. Simmer 3 minutes only.

   Mark done

7. Boil the strozzapreti 4 minutes until they float and are tender, then toss through the sauce with the parmesan and parsley.

   Mark done

Chef’s Tips

• Dry pan for the mushrooms. Oil first means they stew.
• A splash of cream at the end, not a base.
• Roll the twists loosely — tight ones stay raw in the middle.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A glass of Sangiovese
• Green salad
• Crusty bread

Storage & Reheating

The sauce keeps 3 days refrigerated. Fresh pasta freezes raw for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.