Strozzapreti with Sausage, Sun-Dried Tomatoes, and Artichokes in Goat Taleggio Fondue

If you’re looking for a pasta dish that feels indulgent without being overly fussy, this is the one. This dish is all about that perfect balance between tradition and a touch of creativity. It’s got those classic Italian flavors we love, but with a clever twist that makes it stand out. The strozzapreti holds onto the rich, savory sauce, and the fondue just brings it all together with that creamy, tangy finish. The best part? It looks impressive, tastes incredible, but it’s actually really easy to put together!

Difficulty : easy

Prep time : 10 minutes

Cook time : 20 minutes

Doses for : 4 people

INGREDIENTS

For the Pasta:

- 1 lb strozzapreti pasta

- 1/2 lb Italian sausage (mild or spicy), crumbled

- 1 cup sun-dried tomatoes, sliced 

- 1 cup artichoke hearts, quartered

- 1 cloves garlic, minced

- 1/2 cup white wine

- 1/2 cup grated Parmigiano Reggiano

- Fresh parsley, chopped 

- Extra virgin Olive oil 

- Salt and freshly ground black pepper, to taste

For the Goat Taleggio Fondue:

- 4 oz goat taleggio cheese, diced

- 1/4 cup heavy cream

- 1/4 cup grated Parmigiano Reggiano

- Salt and pepper, to taste

PREPARATION

1. In a small saucepan over low heat, warm the heavy cream.
2.   Add the diced goat taleggio cheese and grated Parmigiano-Reggiano, stirring gently until melted and smooth.
3.   Season with salt and pepper to taste. Keep warm over low heat while you prepare the pasta.
4. Bring a large pot of salted water to a boil.
5.  Add the strozzapreti pasta and cook according to package instructions, or until al dente.
6. Reserve 1 cup of pasta water before draining.
7.   In a large skillet, heat the olive oil over medium-high heat.
8.   Add the crumbled sausage and cook until browned and slightly crispy.
9.   Add the garlic and sauté until fragrant, about 1 minute.
10.  Stir in the sun-dried tomatoes and artichoke hearts.
11. Deglaze the pan with white wine, scraping up any bits from the bottom.
12.  Add the cooked strozzapreti to the skillet and toss to coat.
13.   Add a splash of reserved pasta water if needed to create a silky sauce.
14.   Stir in half of the Parmigiano-Reggiano and season with salt and pepper as needed.
15. Spoon a generous amount of the goat taleggio fondue onto each plate.
16.  Pile the strozzapreti mixture on top of the fondue.
17. Finish with a sprinkle of Parmigiano Reggiano, a drizzle of extra virgin olive oil, and a touch of fresh parsley.