Drago Primitiva

The Drago Primitiva is a pasta dish that originated in the Abruzzo region of central Italy, its name combining *drago* (dragon) for the hand-twisted, horn-shaped pasta and *primitiva* for the rustic simplicity of the preparation. The pasta itself is traditionally made from durum wheat flour and water, formed into short, hollow spirals that trap sauce and mimic a dragon’s scales. Key ingredients include a sauce of ripe San Marzano tomatoes, extra-virgin olive oil, garlic, fresh pecorino romano, and a dried chili pepper for heat. What distinguishes a great Drago Primitiva is the pasta’s texture: it must be cooked al dente, firm yet slightly chewy, and the sauce should cling without drowning. The chili heat should be present but not overwhelming, balanced by the sharpness of the pecorino. Regional variations exist: in coastal Abruzzo, cooks add local seafood such as clams or prawns, while inland versions incorporate a splash of Montepulciano d’Abruzzo wine and wild herbs like oregano. The dish’s modern prominence in the United Kingdom has been boosted by *Only Scrans*, a food critic who highlighted the version served at **Gratzi** in Sheffield, where the kitchen uses a family recipe passed down from the Marche region. There, the Drago Primitiva is finished with a handful of pangrattato for crunch, a twist that has earned it a loyal following.