Fondo Europeo Agricolo per lo Sviluppo Rurale: L’Europa investe nelle zone rurali

Strozzapreti with Sagrantino and rabbit ragù

Categoria: Recipes

Strozzapreti al Sagrantino con ragù di coniglio 1 2 Ingredients for 4

  • Strozzapreti pasta (350g)
  • ½ red onion, diced
  • Rabbit meat, chopped (200g)
  • Rabbit liver, chopped (1)
  • Sagrantino wine (1/2 cup)
  • Olive oil (use liberally)
  • Salt (healthy sprinkle)
  • Pepper (freshly ground, to taste)
  • Juniper berries (5-6)
  • Fresh thyme (leaves from a few sprigs)
  • Tomato paste (2 teaspoons)
  • Water (2 teaspoons)
  • Parmigiano Reggiano, grated


Heat olive oil in a skillet and add onion, simmer for 5 minutes. Next, add rabbit meat and rabbit liver, season with thyme and juniper and continue to simmer for 5 minutes. Then add salt and pepper and let all the flavours get to know each other for another 15 minutes. Finally, turn up the heat in the saucepan and deglaze with Sagrantino. In the meantime, cook strozzapreti in salted boiling water. While the pasts is boiling, stir the tomato paste through the sauce and cook for another 5 minutes. Cook the pasta to “al dente” and mix it with the sauce. If needed, add some of the starchy pasta water to help bring the sauce and pasta together. Sprinkle with grated Parmigiano Reggiano, toss and serve.

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