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Strozzapreti with Salsa Pomodoro
STEFANO SECCHI: Tagliatelle Ragu + Kale Salad + Cacio e Pepe Salad + Pasta Pomodoro + Olive Oil Cake
Nathan Congleton / TODAY
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Rating:
4.0 (12 rated)
Servings:
4

I first made this pasta in Modena during a rainy Sunday. The salsa pomodoro was so simple but just the most excellent accompaniment to the homemade pasta. Really nice Parmigiano and fresh basil help make this dish so satisfying and excellent.

Ingredients

  • Pasta Dough

    • 1/2 cup "00" flour
    • 1/8 cup semolina flour
    • 1/6 cup warm water
  • Salsa Pomodoro

    • One 28-ounce can San Marzano tomatoes
    • Extra virgin olive oil
    • 1/2 onion, minced
    • 2 celery stalks, minced
    • 1 carrot, peeled and minced
    • 1 bunch fresh basil
    • Parmigiano Reggiano, to finish

Preparation

For the pasta dough:

1. In a large bowl, add the flours and the warm water, mix together well then place on a wooden surface and knead for 10 minutes (or do all this with paddle attachment in stand mixer). Cover the dough with plastic wrap and let it rest for 30 minutes before rolling out.

2. To roll out, use a small rolling pin and roll thin (irregular shapes are OK). Cut strips of the pasta and roll between your hands to form the strozzapreti.

3. Reserve on a sheet tray or freeze right away with semolina flour.

For the salsa pomodoro:

1. In a medium sized pot under medium heat, add the olive oil with onions, carrots and celery. Sweat until onions are translucent, then add the whole tomatoes and cook down for 2 hours. Remove from the heat and reserve.

2. Have a pot of boiling salted water ready and drop the strozzapreti pasta (3 minutes for fresh, 4 minutes for frozen).

3. Meanwhile, in a medium sized sauté pan under medium heat, add the tomato sauce. Drain the strozzapreti and add to the salsa pomodoro. Cook the strozzapreti in the tomato sauce for 1 minute, toss with some pasta water, season to taste and add lots of Parmigiano, torn basil and olive oil.

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Chef Stefano Secchi whips up ragu Modenese

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