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Pasta & rice main dishes

Pasta with sausage and turnip top sauce

⏱ 20 min🍳 15 min👤 2 pp★★☆☆☆

This main course pasta dish is perfect for those who want to eat lots of vegetables like turnip tops, cabbage or broccoli, but don’t enjoy them on their own. If you make a tasty pasta sauce with these vegetables and flavour them with some sausage meat, people who are not crazy about green vegetables will find that they can eat them in a "painless" way. In short: taste, colour and healthiness in an inexpensive pasta dish, perfect for everyday eating. Of course you can customize the recipe to your liking, turning it into a vegetarian sauce, or adjusting as you see fit the quantity of sausage relative to greens, or changing the shape pf pasta used. If you can’t find any turnip tops, you can easily replace them with other greens, broccoli or cauliflower. It will remain a tasty and very healthy dish. Not only that, if you can’t get hold of any fresh pasta, you can use dried, using plain fusilli, for example. The result will be equally flavourful. And, as we mentioned, if you are vegetarian, you can also remove the sausage completely and make it exclusively with fresh vegetables.

Ingredients

Nutritional values 680 kcal / serving
Protein
28g
Carbohydrates
72g
Fat
28g
Fiber
4g

* approximate values per serving

Information
20 minutes Total time
15 minutes Active time
Serves 2 persons
★★☆☆☆ Medium difficulty

Preparation

Fry the garlic clove in a little oil. Crumble the sausage meat and add to the pan. Pour in a little white wine and reduce. Remove the clove of garlic. Separately, blanched the greens in boiling water. After 5 minutes, drain and add them to the sausage meat mixture. Season with salt and pepper, chop the turnips slightly and stir with a wooden spoon so as to amalgamate everything. If you wish, add the chilli. Cook the pasta in the greens’ cooking water. Drain the pasta and add it to the sauce. Mix well, sprinkle lightly with parmesan and serve immediately.

Tips
If you can’t find strozzapreti pasta, try making this dish with other fresh pasta shapes such as trofie or orecchiette. Also, if you want to give extra character to the sauce, add plenty of freshly ground pepper – although if there are children eating better to avoid it.
Trivia
The classic pasta to use with this recipe is called ‘Strozzapreti’ – or ‘priest strangler’ - and there are several theories about how it got this Italian name. One suggests that the pasta vaguely recalls the shoelaces with which, during the harsh papal rule, one could strangle the priests. Another theory suggests the priests were so gluttonous that they ate this delicious pasta until they choked themselves. A third theory is that, during the papal rule, families should pay tribute to the State in the form of eggs, so the housewives could only make pasta with flour and water, making them wish to choke the priests. Finally, there is the theory that the husbands themselves - strongly anti-clerical - wished to choke the priests themselves when the wives offered them abundant, homemade fresh pasta dishes.

Step by step

Ingredients
Ingredients
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Additional information

Strozzapreti with sausage, turnip tops, and potatoes

A tasty variation of strozzapreti with sausage and turnip tops is the addition of potatoes. This preparation enriches the dish with a note of sweetness and a creamy texture. To make it, simply boil the potatoes and cut them into cubes, then add them to the pan with the sausages and turnip tops. The combination of these ingredients not only makes the dish more substantial but also offers a perfect balance of flavors. The potatoes absorb the seasoning, creating a symphony of taste with every forkful. Ideal for a family lunch, this variation will bring a touch of originality to the Apulian tradition while preserving the authentic flavors of the original dish.

Strozzapreti Apulian style with sausage and turnip tops

The preparation of strozzapreti Apulian style is a true homage to the culinary tradition of this region. In this version, in addition to the main ingredients like sausage and turnip tops, it is important to use a good extra virgin olive oil, which enhances the flavors and adds aromaticity to the dish. The cooking technique involves a slow browning of the sausages, which release their aroma and blend perfectly with the turnip tops. This dish is a classic of Apulian cuisine, perfect for serving on special occasions or during holidays. With a touch of chili, you can also add a hint of spiciness, making the dish even more characteristic and appreciated.

Light strozzapreti with sausage and turnip tops

For those looking for a light version of strozzapreti with sausage and turnip tops, it is possible to opt for lean sausages or those made from chicken. Additionally, the amount of extra virgin olive oil used in the preparation can be reduced without compromising the flavor. An alternative is to replace traditional pasta with a whole grain or legume-based version, which provides more fiber and nutrients. This preparation not only maintains the authentic taste of the dish but also presents itself as a lighter option, ideal for those following a balanced diet. Furthermore, the addition of extra vegetables like zucchini or carrots can enrich the dish, increasing its vitamin content and making it even healthier.

Nutritional benefits of strozzapreti with sausage and turnip tops

Strozzapreti with sausage and turnip tops are not only a tasty dish but also offer several nutritional benefits. Turnip tops are rich in vitamins A, C, and K, as well as being a good source of calcium and iron. These nutrients are essential for maintaining bone health and for the immune system. Sausage, although higher in calories, provides essential proteins and fats, but it is important to choose lean variants to limit caloric intake. On average, a plate of strozzapreti with sausage and turnip tops can contain about 600-700 calories, depending on the amount of seasoning used. This dish, when consumed in moderation, can be part of a balanced diet.

Can strozzapreti with sausage and turnip tops be frozen?

The answer is yes, strozzapreti with sausage and turnip tops can be frozen, but with some precautions. It is advisable to freeze the dish once it has completely cooled to avoid ice formation and maintain quality. It is recommended to portion the dish into airtight containers or food bags to facilitate storage and subsequent use. When deciding to consume them, it is important to thaw them in the refrigerator for a few hours, or alternatively, you can opt for direct cooking in a pan over low heat. This way, the flavors will remain intact, and the dish will be ready in just a few minutes, perfect for a quick and tasty meal.