Every now and then, Danilo Sodano and his daughter, Hera Ambrosio, sneak a new dish on the menu of their North Scottsdale Italian restaurant, Casa Mia. “Strascinati is a dish my dad came up with and customers love it,” Ambrosio says.
For those not familiar with strascinati, it’s an olive leaf-shaped pasta that hails from the Puglia region of Italy (the heel of Italy’s boot). At Casa Mia, Sodano makes the pasta by hand, but if you want to try this recipe at home and can’t find strascinati at your local grocery store, you can substitute rigatoni or penne, Ambrosio says.
Strascinati is an easy dish to prepare and it will only take you about 10 minutes, Ambrosio says. “It’s super flavorful and very satisfying and comforting.”
1 lb. strascinati pasta
½ brown onion, finely chopped (optional)
2 garlic cloves
½ lb. broccoli, finely chopped (stems as well)
½ lb. montasio cheese, finely shredded (a soft cheese from Northern Italy)
1 cup heavy cream
½ lb. fresh Italian sausage (mild or spicy )
3 tbsp. olive oil
Heat olive oil in a skillet on medium heat. Saute sausage, onion and garlic until sausage is slightly brown and onions and garlic are cooked through. Add broccoli and cook for about 5 minutes until soft. Add cream and cook down until it’s reduced by about half. In a large pot, bring water to boil add about two tbsp. sea salt and then add pasta. Cook until al dente. Combine pasta and broccoli/sausage mixture in pan over medium heat, add cheese and serve immediately.
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