Sagne strasciate is a simple, humble dish, linked to tradition and to a historical period when economic hardship meant that every household had to make do with what they had. This ancient recipe consists of quickly preparing the sagne, which are then “strasciate” (roughly cut) rather than cut precisely, and a very simple but incredibly flavorful sauce.
Ingredients
For the sagne:
300 g flour
water
pinch of salt
For the sauce:
extra virgin olive oil
garlic
chili pepper
grated pecorino cheese
parsley
Preparation
To prepare the sagne: mix the flour with room temperature water, adding it gradually, until you obtain a smooth and homogeneous dough that is elastic but not hard. Let it rest while you prepare the sauce: in a pan, sauté the finely chopped garlic with plenty of oil and chili pepper, then remove from heat. Chop the parsley and grate a generous amount of pecorino cheese.
When the dough has rested for a while, roll it out into a thin sheet and tear it into coarse pieces with your hands, without worrying too much about the shape. Cook the sagne stracciate in plenty of boiling salted water and drain them in a baking dish, alternating them with the oil, garlic, chili pepper, pecorino cheese, and parsley sauce.
Serve hot, et voilà!
