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Scordo Pasta Challenge - #140 Strozzapreti with Tomato Sauce and Mozzarella



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Strozzapreti is translated as "priest choker."  The legend has it that the priests of  Emilia-Romagna and surrounding regions enjoyed the long pasta so much that they choked while eating it.  I can certainly understand eating Strozzapreti quickly as it is, indeed, a delicous pasta.



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I prepared our 500 grams of Rustichella Strozzapreti with tomato sauce and then added some finely chopped mozzarella.  I didn't bake the dish, but rather stirred the ingredients in our serving dish (this is a nice alternative to baked pasta).  



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The pasta served as a primo, followed by some Niman Ranch sausage sautéed with lots of onions and parsley and a romaine salad with some locally made Greek Feta cheese.
  


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