👨‍🍳 作り方

1. 1

   If making fresh strozzapreti, prepare the pasta dough and roll into ropes, then twist. If using dried, proceed to the next step.

   💡 プロのコツ: For fresh pasta, use a mix of 00 flour and eggs.
2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the crumbled Italian sausage and cook until browned, breaking it up with a spoon.

3. 3

   Add the sliced mushrooms and chopped shallots to the skillet. Cook until the mushrooms are tender and have released their liquid.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half.

6. 6

   Add the chicken broth and optional heavy cream. Season with salt and pepper to taste. Bring to a gentle simmer.

   💡 プロのコツ: Adjust seasoning carefully, as sausage is often salty.
7. 7

   Meanwhile, cook the strozzapreti pasta in a large pot of salted boiling water according to package directions (or until al dente if fresh). Reserve about 1 cup of pasta water before draining.

   💡 プロのコツ: Cook fresh pasta for only 2-3 minutes.
8. 8

   Add the drained pasta to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to achieve a smooth consistency.

   💡 プロのコツ: The starch in the pasta water helps emulsify the sauce.
9. 9

   Stir in the fresh chopped parsley. Serve immediately, topped with grated Parmesan cheese.