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Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. 'priest choker' or 'priest strangler'[1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling ...
Paccheri. Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria. [1] Paccheri (Italian: [ˈpakkeri]) is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe.
Amatriciana sauce, known in Italian as sugo all'amatriciana (Italian: [ˈsuːɡo allamatriˈtʃaːna]; alla matriciana in Romanesco dialect) [2] or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt.
Bigoli. Bigoli (Italian: [ˈbiːɡoli]; Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole-wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro, from which the pasta gets its name.
Media: Spaghetti alla puttanesca. Spaghetti alla puttanesca (Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil, and salt. [ 1 ][ 2 ]
Media: Linguine. Linguine (Italian: [liŋˈɡwiːne], lit. 'little tongues'; [1] English: / lɪŋˈɡwiːni /; sometimes anglicized as linguini) [2][3] is a type of Italian pasta similar to fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres (⁄32 in) in width, which is wider than spaghetti, but not ...
Arrabbiata sauce, known in Italian as sugo all'arrabbiata (arabbiata in Romanesco dialect [1]), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, [2] and particularly from the city of Rome. [3]
Pesto alla trapanese (Italian: [ˈpesto alla trapaˈneːze]) is a Sicilian variation of pesto, typical of the province of Trapani. [1] It is also known as pesto trapanese and pesto alla siciliana (Italian: [ˈpesto alla sitʃiˈljaːna]), and as pasta cull'agghia in the Sicilian language. [2] It is made of garlic, basil, almonds, grated ...