Pasta Alla Zozzona
- Total time
- 30 min
- Serves
- 2
- Cuisine
- Italian
Ingredients
- 8 oz pipe rigate pasta
- 1 ½ cup crushed tomatoes
- 2 ½ tbsp tomato paste
- ½-1 tbsp Calabrian chiles in oil
- 2 oz pancetta or guanciale (guanciale is best, if you can find it)
- 1 lb spicy Italian sausage
- 2 egg yolks
- ¼ tsp msg
- ⅓ cup grated parmigiano or pecorino (I like parmigiano more)
- Black pepper (to taste)
- 1 large shallot (or ½ yellow onion, chopped)
Steps
- 1
Fill a pot with water and begin to bring to a boil for your pasta. Add about a tablespoon of salt once it starts boiling and let dissolve.
- 2
Preheat a pan on medium low for 2 minutes. Add pancetta and let it render on medium low-low heat until it is crispy. It’ll be like 8-9 minutes. Remove from the pan and set aside the fat.
- 3
In that same pan crumble the sausage and let it brown on medium heat adding shallot halfway through.
- 4
Add tomato paste and calabrian chiles. Cook for 2-3 minutes. Add crushed tomatoes and msg. Let the sauce simmer for 10-12 minutes. Do not add salt yet, you will do this at the end.
- 5
Cook your pasta until almost al dente.
- 6
Whisk together the yolks and parm with a bit of the pancetta rendered fat and lots of black pepper.
- 7
Add the pasta to the sauce and mix together until creamy with pasta water. About 2 minutes.
- 8
Temper the yolks with 1/4 cup of the pasta water by whisking it in slowly.
- 9
Turn heat off and add the tempered yolks and pancetta. Mix pretty well until creamy. Adjust for salt here.
- 10
Top with more parm and black pepper.
Source: foodmymuse.com·Own this recipe or photo? Request removal