As winter approaches and the days grow shorter, Umbrian cuisine fills with enveloping aromas and bold flavors, such as those of Strangozzi Alla Norcina. This regional specialty, typical of Umbria, is a tribute to peasant tradition, where sausage, the main ingredient, is enhanced in a creamy sauce made with milk and cream. The preparation of strangozzi, a fresh pasta made with flour and water, requires a certain skill, but the result amply rewards the effort. The technique of sautéing the sausage with garlic before adding the flour and dairy allows for a rich and thick sauce, perfect for enveloping this rustic pasta. Ideal for a family lunch or a dinner among friends, Strangozzi Alla Norcina pairs beautifully with a good Umbrian red wine, creating a moment of authentic conviviality, where every forkful tells the genuineness of a land rich in culinary traditions.

Remove the casing from the sausages and crumble them in a pan; sauté with crushed garlic. Once browned, sprinkle with flour, add milk and cream, cook for 5 minutes, and mix in the previously prepared pasta cut into thin strips.