Wednesday, February 4, 2015

Andouille Sausage & Strozzapreti Pasta

Our pasta special this week is a mixture of andouille sausage, white wine tomato sauce and a medley of vegetables including portabella mushroom, red and green peppers, onion and zucchini. All served over strozzapretti pasta.

This pasta, along with the andouille sausage in it, screams "nice hearty meal."  And with this type of weather upon us, we could all enjoy a hearty meal!

Andouille sausage is a French smoked sausage made with pork. It has a bit of a spicy flavor and is also the sausage most associated with Louisiana-style creole cooking. But perhaps the part of this dish that makes it so enjoyable - at least for me - is the strozzapreti pasta, hands down my favorite of all the pasta options.

Where did strozzapreti pasta come from? Obviously of Italian origin - specifically the Romagna region - strozzapreti literally means "priest choker." Legend has it that a religious rebellion suffered under Papal rule took place between the 13th and 19th centuries.

Being that stozzapreti has a doughy, dumpling-like texture and a short, twisted appearance similar to rope, it was said that housewives during this time would cook the pasta for local priests. The housewives' hope was that the priests would choke to death as they greedily ate their dinner.

Clearly this region of Italy was not afraid to show its anti-clericalism. There is another legend that claims housewives would make this dish for priests as payment for land or rent. This was to anger husbands of the region so much that they would go as far as wishing the priests would choke on their meals. 

No ulterior motives here at the Uptown... we're certainly hoping you don't choke!  But do stop in and be sure to chew well if you give our andouille sausage strozzapreti a try!

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