A refined take on a classic comfort dish, this strozzapreti balances the warmth of Calabrian nduja with the sweetness of sundried tomato and the softness of stracciatella. Designed by Luci, it’s a beautifully composed plate of flavour and texture, finished with crisp pangrattato. Perfect for relaxed autumn entertaining.
LifestyleStrozzapreti with Calabrian Nduja, Sundried Tomato and Stracciatella
Next ArticleStrozzapreti with Calabrian Nduja, Sundried Tomato and Stracciatella
07 April 2026
Ingredients
Pasta
100g strozzapreti
10g sundried tomato
3 tbsp stracciatella
1 tbsp parmesan
Salt, to taste
Nduja Sauce
1 clove garlic, sliced
1 shallot, finely sliced
25ml white wine
10g nduja
30g tomato paste
100ml hot water
25ml olive oil
Pangrattato
1 slice sourdough
1 tsp olive oil
Black pepper
Method
- For the pangrattato, blitz or finely chop the sourdough. Toast in a pan with olive oil, salt and black pepper until golden and crisp. Set aside.
- To make the sauce, heat olive oil in a pan and gently cook garlic and shallot until softened. Add tomato paste and nduja, cooking until fragrant.
- Deglaze with white wine and allow to reduce. Add hot water and simmer until slightly thickened and glossy. Set aside.
- Cook strozzapreti in salted boiling water until al dente.
- In a pan, warm the nduja sauce with sundried tomato. Add the pasta and toss to coat, loosening with a little pasta water if needed. Stir through parmesan.
- To serve, spoon into a bowl, top with stracciatella, scatter over pangrattato and finish with a drizzle of olive oil.
To serve
Serve immediately while warm, allowing the stracciatella to melt gently through the pasta.
