Pasta alla Zozzona
All the best parts of all the best pastas – you get rich tomato and red wine, spicy and seared italian sausage, and creamy carbonara all in one easy dish
Rigatoni (or other pasta)
Cured pork (guanciale, pancetta, bacon), diced
Italian sausage, removed from casing
San Marzano tomatoes, pureed
Salt and pepper
Pecorino Romano, grated
Crushed red pepper
- Cook your pasta, set aside (retain some of the pasta water)
- Add the diced, cured pork to a cold dutch oven, turn on medium to render the fat and crisp up the meat, then remove pork from pan.
- Add olive oil if needed, then add onion and garlic, cook until translucent, 1-2 minutes. Add sausage, chop up with spatula as it cooks. Once it’s nearly finished, add tomato pasta and cook for a few seconds to carmelize
- Deglaze with about a cup of red wine, allow it to reduce, then add the San Marzano tomatoes. Cook until reduced to desired consistency, ~5-10 minutes, keeping in mind it will thicken more once pasta is added. Add the pork back to the pot, and season to taste.
- Add cooked pasta, stir and cook until well coated. Add some of the reserved pasta water to achieve desired consistency (remember the egg yolks will also add to the creaminess later)
- In a separate bowl, combine egg yolks and grated cheese. Remove the pasta from the heat, let cool a few seconds to prevent the egg from curdling, then add in the egg/cheese mixture, stirring to emulsify.
- Serve, topping with red pepper if desired
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