Strozzapreti

I suggested to Chris that we keep dinner simple this evening. Let’s just boil some pasta and heat up the leftover jar of pasta sauce. He had the brilliant idea to add the vegan sausage he picked up the other day.

Well, we were out of pasta, and the jar was only a third full. No matter! I texted my friend and neighbor, Natasha, and asked if she could spare a package of pasta. Yes, she could. She had her favorite on hand: strozzapreti, which she discovered when she was in Bologna, Italy. They’re delicate little twists of pasta, which belies the translation of the word: priest-strangler or priest-choker (whichever you prefer).

Chris chopped tomatoes, garlic, fresh thyme, vegan sausages, and kalamata olives, and added them to a simmering pan of crushed tomatoes (fortunately, I virtually always have few cans of those on hand, and tonight did not disappoint). Within a few minutes, those little priest-chokers were al dente, and an easy and delicious meal was on the table.