Pasta Alla Zozzona

 

Article

Total Time:1 hr 15 mins

Servings:4

Ingredients

• 3 tablespoons extra-virgin olive oil, or as needed
• 1/2 cup finely chopped onion
• 2 cloves garlic, finely minced
• 5 ounces pancetta, chopped
• 1 pound mild Italian sausage
• 26 ounces marinara sauce or meat pasta sauce
• 1 tablespoon sea salt, plus more to taste
• 8 ounces rigatoni pasta
• 3 large egg yolks
• 4 tablespoons pecorino Romano cheese, plus more for serving
• freshly ground black pepper to taste
• fresh basil, for garnish

Directions

1. Heat olive oil in a pan over medium heat, add onion, and cook until golden, about 7 minutes. Add garlic and pancetta, and cook until pancetta is crispy, about 2 minutes. Add sausage; cook  and stir until browned, about 5 minutes, adding additional olive oil as needed.
2. Add marinara, stir, and cook for 15 minutes. Add salt, reduce heat to low, and simmer for 10 minutes more.
3. Bring a large pot of water to a boil with a generous tablespoon of sea salt. Add rigatoni; cook until tender with a bite, about 13 minutes. Reserve a mug of pasta water, drain pasta, and keep warm.
4. Meanwhile, whisk egg yolks in a bowl; add pecorino Romano and whisk until thick. Season with black pepper, and add a bit of reserved pasta water to loosen the egg sauce.
5. Slowly whisk egg sauce into meat sauce.
6. Stir sauce into rigatoni; taste, and finish with more cheese, salt, and black pepper. Garnish with fresh basil.