Priest Stranglers with Sausage and Sage

Name: Priest Stranglers with Sausage and Sage
Cuisine: Italian
Ingredients: 4 uncooked Italian sausage links, approximately; 3 tablespoons extra-virgin olive oil, plus additional for coating the sausages; 3 tablespoons extra-virgin olive oil, plus additional for coating the sausages; 12 ounces strozzapreti or penne or rotini pasta; 12 ounces strozzapreti or penne or rotini pasta; 12 ounces strozzapreti or penne or rotini pasta; 1 to 2 tablespoons minced fresh sage; Table salt to taste; ¼ cup grated Parmesan or Pecorino Romano cheese; ¼ cup grated Parmesan or Pecorino Romano cheese; Sage sprigs (optional)

Preparation info

Serves
4
or more

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Italians have memorable names for many dishes and ingredients. One that certainly makes the cut is “priest stranglers,” the common name for a pasta known more formally as strozzapreti. The long, toothsome, twisted shape makes it difficult to eat and talk at the same time without choking, foiling preachers and lecturers of all kinds.

Ingredients

4 uncooked Italian sausage links, approximately
4 ounces each
3 tablespoons extra-virgin olive oil,

Method

Prepare your smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Coat the sausages with oil and transfer them to the smoker. Smoke until cooked through and still juicy, 1 to 1¼ hours.
Shortly before you expect the sausage to be done, cook the strozzapreti according to the package directions. Drain the pasta, reserving several tablespoon