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Saffron Strozzapreti with Prawns and Zucchini

Saffron Strozzapreti with Prawns and Zucchini


Strozzapreti translates to “Priest Choker”, I’ll let your imagination run with it.

I grew up being told different legends about the “Priest Chokers”. One of my favourites is

following Sunday mass, it was common for the priest to visit homes of the villagers and enjoy dinner with them. The more pleasant experiences for the priest would entice them to come back to that particular home more frequently. As a means for the family to let the priest know that he might be overextending his welcome, they would serve this pasta which had later earned the name "Strozzapreti."

  • Storage

    Herts Pasta can be kept in the fridge for a maximum of 2 days. Not suitable for freezing

  • Ingredients and Allergens in BOLD

    Semolina (WHEAT), water, extra virgin olive oil, onions, garlic, courgette, prawns (CRUSTACEAN), white wine (SULPHITES), vermouth di Torino (SULPHITES) salt, pepper.


  • Cooking instructions

    Put a large pan of water to boil, when boiling add a good pinch of salt.

    Add the Strozzapreti and cook for 3 minutes.

    In a separate pan heat a table spoon of olive oil, add the chilli flakes (the longer you cook the chilli flakes the spicier the sauce will be) and cook for 1 minute, add the prawn sauce and simmer for a couple of minutes, put to one side.

    When the pasta is ready drain in a colander, add to the sauce and mix well.

    Using tongs and a spoon transfer to plate/s and sprinkle the parsley on top.