A delicious plant-based main course, perfect for sharing with the whole family during the festive season.
5 people
1
First, prepare the mushroom ragù. In a large saucepan, heat three tablespoons of extra virgin olive oil. Finely dice the onion, carrot and celery, then add them to the pan and sauté for 2–3 minutes.
2
Add the mushrooms, previously cleaned with a cloth to remove any soil and diced, and cook for another 2–3 minutes, stirring continuously to allow them to release their flavour.
3
Pour in the red wine and let it evaporate so the alcohol burns off.
4
Add the Mutti Tomato Paste and the Mutti Tomato Passata, mix well, then pour in the water and cover with a lid.
5
Simmer the mushroom ragù over a low heat for about one hour, stirring occasionally.
6
Meanwhile, prepare the strozzapreti and the herb-infused breadcrumbs.
7
Place the flour on your work surface, form a well in the centre and sprinkle with salt.
8
Gradually pour the warm water into the centre and start to mix it in with a fork. When the water has fully absorbed the flour, knead the dough vigorously by hand for about 10 minutes, until smooth and elastic.
9
Leave it to rest for at least 30 minutes before shaping the strozzapreti.
10
Once rested, divide the dough in half and roll it out with a rolling pin into a thin sheet. Cut into strips about 1.5 cm wide using a knife or pasta cutter.
11
Take one strip and roll it between your palms to twist it, then pinch it to form individual strozzapreti, each around 5–6 cm long.
12
Continue until all the dough has been used, sprinkling the strozzapreti with a little semolina as you go to prevent them from sticking together.
13
For the herb-infused breadcrumbs, roughly chop the bread and toast it in a frying pan with a couple of tablespoons of extra virgin olive oil, stirring constantly until golden.
14
Once ready, transfer it back into a food processor with the parsley, sage and thyme, then blitz everything together until you have crisp, green breadcrumbs.
15
Cook the strozzapreti in plenty of salted boiling water for about 3 minutes – they’ll be ready when they rise to the surface.
16
Meanwhile, warm the ragù in a large pan.
17
Drain the strozzapreti and toss them in the ragù, mixing well to combine.
18
Finally, serve the strozzapreti with a generous sprinkle of herb-infused breadcrumbs.
Few dishes embody the warmth of the season quite like a rich, slow-cooked ragù. Its gentle simmering fills the kitchen with an inviting aroma, promising comfort and connection long before it reaches the table. The mushroom ragù, with its earthy depth and generous texture, is the very essence of winter cooking – honest, nourishing, and full of soul. Paired with a bowl of homemade pasta, it becomes more than just a meal: it’s a moment to share. A steaming dish placed at the centre of the table, surrounded by family, laughter, and the rhythm of clinking cutlery: this is what the season tastes like. The secret lies in the ingredients and the time devoted to them: the base of gently sautéed vegetables, a splash of red wine, and above all, Mutti Tomato Purée – Passata, whose natural sweetness and velvety texture wrap the mushrooms in a smooth, generous sauce. The result is a mushroom ragù that’s both rustic and refined: a dish that speaks of home, togetherness, and the simple joy of good food made with care.
This is the time of year for slowing down, for flour-dusted worktops and hands that knead with purpose. Making strozzapreti at home is more than a recipe, it’s a ritual. A few humble ingredients, a touch of patience, and the quiet magic that happens when the kitchen fills with warmth and laughter. Cooking together becomes an act of love: shaping, twisting, crafting. Each strand of pasta carries the mark of whoever made it, and when it meets the mushroom ragù, enriched with Mutti Tomato Purée – Passata, it becomes something greater: a dish that brings everyone to the table, inviting them to pause, taste, and share. This is the flavour of Italian conviviality!
Every Italian dish has a story, and strozzapreti is no exception. The name, meaning “priest stranglers”, comes wrapped in legend and a hint of mischief. One tale tells of devoted housewives who prepared pasta for the local priests, much to the irritation of their husbands who, half in jest, hoped the clergy might choke on such irresistible food. A gentler story suggests the name describes the twisting motion of the dough between the hands, giving the pasta its rustic, irregular shape. Whatever the truth, strozzapreti remains a symbol of Italy’s home-cooked heart: simple ingredients transformed by time and tradition into something extraordinary.
