North Italia Strozzapreti Recipe

Pasta has always been my favurite comfort food, but some recipes carry a story of tradition and flavor that feels extra special. The North Italia Strozzapreti recipe is one of those dishes.

At the restaurant, this pasta feels like the kind of meal you reach for when you want something rich, velvety, and satisfying.

After a busy week, I began making it at home to enjoy that same inviting experience without leaving the house.

The mix of tender pasta, silky sauce, fresh vegetables, and crispy prosciutto always feels like a small win in the kitchen. It’s not just about cooking – it’s about creating a dish that feels comforting, flavorful, and close to the original.

In this post, I’ll walk through the steps so you can enjoy the copycat North Italia Strozzapreti in your own kitchen. It’s simple, flavorful, and a great way to bring a restaurant favorite right to your table.

If you want more North Italia recipes, then these – North Italia Chicken Pesto Pasta and North Italia Spicy Rigatoni Vodka – are also an excellent options.

Why Is It Called Strozzapreti?

When you hear the name “strozzapreti” it might sound unusual. The word comes from Italian, where strozza means “strangle” and preti means “priest.” The story behind it has many versions.

Some say the pasta got its name because priests enjoyed it so much they ate too quickly. Others believe it refers to old traditions and rivalries between people and clergy.

No matter which story you believe, the name – often called “priest stranglers” – gives this pasta its unique charm.

When you enjoy the Strozzapreti recipe, you’re not just tasting pasta, you’re also connecting with a dish that carries a piece of Italian history.

North Italia Strozzapreti Ingredients

• Strozzapreti Pasta (1 lb): This twisted pasta shape is perfect for holding sauce. The curves and twists catch every bit of cream and cheese. You can find strozzapreti at most grocery stores in the pasta aisle.
• Heavy Cream (1 cup): This creates the rich, silky sauce that coats the pasta. Heavy cream has the perfect fat content to make a smooth sauce that won’t break. Half-and-half works as a lighter option, but your sauce won’t be as thick and creamy.
• Yellow Onion (1/2 medium): Adds sweetness and depth to the sauce. I like to dice it small so it cooks evenly and blends into the sauce. Sweet onions work great too and add even more sweetness to balance the salty prosciutto.
• Prosciutto (6 slices): This Italian cured ham brings salty, savory flavor and crispy texture. Buy it sliced thin from the deli counter. No prosciutto? Try pancetta or even bacon, but cook it until crispy for the best texture.
• Frozen Peas (1.5 cups): These little green gems add color, sweetness, and nutrition. Frozen peas work better than fresh because they’re already blanched and cook quickly. Fresh peas work too, but they need more cooking time.
• Fresh Asparagus (1 bunch): Provides a fresh, slightly bitter flavor that balances the rich cream. Choose asparagus with firm stems and tight tips. Trim the woody ends before cutting. Broccolini makes a good substitute.
• Water (1/3 cup): Helps steam the vegetables and prevents them from burning. The water creates steam in the covered pan, cooking the vegetables evenly.
• Extra Virgin Olive Oil (4 tbsp): Used for cooking the prosciutto and vegetables. Good olive oil adds flavor to the dish. Regular olive oil works fine for cooking.
• Salt and Black Pepper: Season to taste throughout cooking. These basic seasonings bring out the flavors of all the other ingredients.
• Pecorino Romano Cheese: This sharp, salty cheese melts into the sauce and adds incredible flavor. Grate it fresh for the best taste and texture. Parmesan cheese works as a substitute, but pecorino has a sharper, more complex flavor.

Essential Kitchen Equipment

1. Large Pasta Pot – For boiling pasta properly
2. Large Skillet or Pan – Fits all ingredients comfortably
3. Sharp Knife – For cutting vegetables cleanly
4. Cutting Board – Safe prep surface
5. Wooden Spoon – Won’t scratch your pan
6. Cheese Grater – Fresh grated cheese tastes best
7. Colander – For draining pasta water
8. Measuring Cups – Accurate ingredient amounts

How To Make North Italia Strozzapreti

Step 1 | Boil the Water

First, bring a large pot of salted water to a boil for the pasta. Use plenty of water so the pasta has room to move around. Add about 1 tablespoon of salt to the water.

Step 2 | Prep the Asparagus

Wash the asparagus under cold water. Snap off the woody ends of each spear—you’ll feel where they naturally break. Cut the asparagus into 1-inch pieces so they cook evenly and fit nicely on a fork.

Step 3 | Dice the Onion

Cut the onion in half, peel off the outer layer, and dice it into small pieces about 1/4 inch in size. Smaller pieces cook faster and blend better into the sauce.

Step 4 | Crisp the Prosciutto

Heat a large skillet over medium heat. Add the prosciutto slices to the dry pan and cook for 2–3 minutes on each side until crispy and golden brown. Remove and place on a paper towel to cool, then break into smaller pieces.

Step 5 | Cook the Onion

Don’t clean the skillet! The rendered prosciutto fat adds flavor. Add 2 tablespoons of olive oil, then add the diced onion. Cook for 3 – 4 minutes, stirring often, until the onion turns soft and clear.

Step 6 | Add the Asparagus

Add the cut asparagus to the pan with the onion. Season with salt and pepper. Cook for about 2 minutes, stirring occasionally. The asparagus should stay bright green with a little crunch.

Step 7 | Steam with Peas

Add the frozen peas straight to the pan. Pour in 1/3 cup of water, cover with a lid, and let the steam cook the vegetables for 3–4 minutes until tender but not mushy.

Step 8 | Cook the Pasta

By now, your pasta water should be boiling. Add the strozzapreti pasta and cook according to the package directions, usually 8–10 minutes, until al dente. Taste a piece to check doneness.

Step 9 | Make the Cream Sauce

Remove the lid from the vegetable pan and pour in the heavy cream. Let it simmer gently for 2–3 minutes until it starts to thicken slightly. Keep the heat low so it doesn’t boil hard.

Step 10 | Save Pasta Water & Drain

When the pasta is done, reserve 1/2 cup of the cooking water before draining it. This starchy water will help adjust the sauce later.

Step 11 | Combine Pasta and Sauce

Add the drained pasta directly into the skillet with the vegetables and cream. Toss well to coat. Add a splash of the reserved pasta water at a time until the sauce reaches your desired consistency.

Step 12 | Add Cheese

Remove the skillet from heat. Stir in 1/2 cup of grated Pecorino Romano cheese until it melts into the sauce. Taste and adjust seasoning with more salt and pepper if needed.

Step 13 | Serve and Garnish

Spoon the North Italia Strozzapreti Recipe into bowls. Top each serving with the crispy prosciutto pieces and an extra sprinkle of grated cheese. Drizzle with a little olive oil for added flavor and shine.

Tips for Restaurant-Quality Strozzapreti

• Grate Your Own Cheese: For the best flavor, buy a block of Pecorino Romano or Parmesan and grate it just before using. It melts beautifully and gives the sauce a richer taste.
• Keep Prosciutto Crispy: Make sure your prosciutto is cooked until very crispy and cooled on a paper towel. This keeps it crunchy when you sprinkle it on top of the pasta.
• Adjust Sauce Consistency: Drain the pasta but save a little of the cooking water. If the sauce is too thick, add a splash to loosen it and make it creamy.

The Perfect Pairing for This Strozzapreti

This rich and creamy pasta pairs wonderfully with simple foods. A light, fresh salad with a lemony dressing is perfect on the side. It helps cut through the richness of the cream sauce.

For a vegetable side, try some roasted broccoli or a simple tomato bruschetta. When you enjoy this dish at North Italia, it is often served as a main course all by itself because it is so satisfying.

For drinks, a glass of white wine like Pinot Grigio or Sauvignon Blanc is a classic choice. Their crisp acidity balances the creamy sauce. If you prefer red wine, a light Chianti would also work well.

Storage & Reheating Tips

How to Store: Leftover strozzapreti keeps well in the refrigerator for up to 3 days. Store it in an airtight container.

The sauce might look a little separated when cold, but it will come together when you reheat it. Don’t leave the pasta at room temperature for more than 2 hours for food safety.

How to Reheat: The best way to reheat this pasta is in a pan on the stove. Add a splash of milk or cream to help bring the sauce back together. Heat it over medium-low heat, stirring gently. You can also use the microwave, but stir it every 30 seconds and add a little liquid to prevent drying out.

North Italia Strozzapreti Recipe FAQs

1. Can I use another type of pasta for this recipe?

Yes, you can. Strozzapreti has a twisted shape that holds sauce well, but other types like penne, rigatoni, or fusilli work too.

Just keep in mind that the texture and bite will be a little different. Choose pasta with ridges or twists for the best results.

2. How can I lighten up the sauce?

For a lighter version, replace heavy cream with half-and-half or whole milk. It won’t be as thick, but you can thicken the sauce slightly with a bit of grated cheese. Adding extra veggies like zucchini can also make the meal feel fresher.

3. My sauce became too thick. What can I do?

This is an easy fix! Just add a small amount of warm water, milk, or cream to the pasta and stir it in. The reserved pasta water from boiling the noodles is the best choice because it helps the sauce stick better.

4. How do I keep the sauce from separating?

Keep the heat at medium-low when simmering the cream. Stir often, and avoid boiling it too hard. Adding the cheese gradually also helps the sauce stay smooth. If it gets too thick, add a little pasta water to loosen it.

5. How do I know when the asparagus is cooked properly?

Perfectly cooked asparagus should be bright green and tender-crisp. It should bend slightly when you pick it up with tongs but not be limp or mushy. The tip of a knife should pierce it easily, but there should still be some resistance.

Overcooked asparagus turns olive green and becomes mushy. Start checking it after 2-3 minutes of steaming and cook just until tender.

Continue to Content

North Italia Strozzapreti Recipe

Yield: 4 servings (1 ½ to 2 cups)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Make this creamy North Italia Strozzapreti recipe in just 45 minutes! A rich pasta dish with veggies, prosciutto, and Pecorino Romano.

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Ingredients

• 1 lb Strozzapreti pasta
• 1 cup heavy cream
• ½ medium yellow onion, diced (about ½ cup)
• 6 slices Prosciutto
• 1½ cups frozen peas
• 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• ⅓ cup water
• 4 tbsp extra virgin olive oil, divided
• Salt and black pepper, to taste
• ½ cup grated Pecorino Romano cheese

Instructions

1. First, bring a large pot of salted water to a boil for the pasta. Use plenty of water so the pasta has room to move around. Add about 1 tablespoon of salt to the water.
2. Wash the asparagus under cold water. Snap off the woody ends of each spear—you’ll feel where they naturally break. Cut the asparagus into 1-inch pieces so they cook evenly and fit nicely on a fork.
3. Cut the onion in half, peel off the outer layer, and dice it into small pieces about 1/4 inch in size. Smaller pieces cook faster and blend better into the sauce.
4. Heat a large skillet over medium heat. Add the prosciutto slices to the dry pan and cook for 2–3 minutes on each side until crispy and golden brown. Remove and place on a paper towel to cool, then break into smaller pieces.
5. Don’t clean the skillet! The rendered prosciutto fat adds flavor. Add 2 tablespoons of olive oil, then add the diced onion. Cook for 3–4 minutes, stirring often, until the onion turns soft and clear.
6. Add the cut asparagus to the pan with the onion. Season with salt and pepper. Cook for about 2 minutes, stirring occasionally. The asparagus should stay bright green with a little crunch.
7. Add the frozen peas straight to the pan. Pour in 1/3 cup of water, cover with a lid, and let the steam cook the vegetables for 3–4 minutes until tender but not mushy.
8. By now, your pasta water should be boiling. Add the strozzapreti pasta and cook according to the package directions, usually 8–10 minutes, until al dente. Taste a piece to check doneness.
9. Remove the lid from the vegetable pan and pour in the heavy cream. Let it simmer gently for 2–3 minutes until it starts to thicken slightly. Keep the heat low so it doesn’t boil hard.
10. When the pasta is done, reserve 1/2 cup of the cooking water before draining it. This starchy water will help adjust the sauce later.
11. Add the drained pasta directly into the skillet with the vegetables and cream. Toss well to coat. Add a splash of the reserved pasta water at a time until the sauce reaches your desired consistency.
12. Remove the skillet from heat. Stir in 1/2 cup of grated Pecorino Romano cheese until it melts into the sauce. Taste and adjust seasoning with more salt and pepper if needed.
13. Spoon the pasta into bowls. Top each serving with the crispy prosciutto pieces and an extra sprinkle of grated cheese. Drizzle with a little olive oil for added flavor and shine.

Nutrition Information:

Serving Size: (Per Serving)
Amount Per Serving: Calories: 720Total Fat: 42gSaturated Fat: 20gCholesterol: 130mgSodium: 1020mgCarbohydrates: 60gSugar: 8gProtein: 27g

Making this North Italia Strozzapreti at home lets you enjoy every bite with the same rich flavors and satisfying textures you love. With creamy sauce, tender pasta, and crisp prosciutto, it’s a dish that never disappoints.

Enjoying it at home gives you the same warm feeling as dining at the restaurant, but with your own personal touch.