Strozzapreti

In a bowl, mix the plain flour, water, and a pinch of salt until you get a soft dough.

Roll out the dough on a floured surface and cut it into strips. Twist each strip to form the strozzapreti.

Bring a pot of salted water to the boil.

For the sauce, heat the extra virgin olive oil in a pan and sauté the garlic clove.

Add the crumbled Italian sausage and cook until well browned.

Pour in the tomato purée, stir, and let it simmer for 10 minutes.

Add the fresh basil leaves just before turning off the heat.

Cook the strozzapreti in the boiling water for about 4 minutes, then drain them.

Combine the pasta with the sauce and mix well.

Serve with grated Parmigiano Reggiano on top.