Go Back
–+ servings

Pasta Alla Zozzona

By: Nadia Aidi
|
Servings: 2 servings
This pasta is the best of all worlds. The guanciale and sausage give a deep savory flavor. The tomato sauce is sweet and slightly acidic. The egg yolk gives the sauce a creamy and luxurious texture without feeling heavy. Pasta Alla Zozzona is such a comforting and rustic dish that is deeply satisfying. And it comes together in about 30 minutes!
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Creamy tomato sauce coating the pasta shells. A generous amount of parmesan cheese is sitting on top with a spoon sitting next to it.

Equipment

  • 1 pot
  • 1 pan
  • 1 cheese grater

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

Instructions

  • 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.
  • 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.
  • In that same pan crumble the sausage and let it brown on medium heat adding shallot halfway through.
  • 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.
  • Cook your pasta until almost al dente.
  • Whisk together the yolks and parm with a bit of the pancetta rendered fat and lots of black pepper.
  • Add the pasta to the sauce and mix together until creamy with pasta water. About 2 minutes.
  • Temper the yolks with 1/4 cup of the pasta water by whisking it in slowly.
  • Turn heat off and add the tempered yolks and pancetta. Mix pretty well until creamy. Adjust for salt here.
  • Top with more parm and black pepper.

Nutrition

Calories: 1532kcal, Carbohydrates: 107g, Protein: 63g, Fat: 94g, Saturated Fat: 34g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 41g, Trans Fat: 0.04g, Cholesterol: 403mg, Sodium: 2460mg, Potassium: 1693mg, Fiber: 9g, Sugar: 15g, Vitamin A: 1035IU, Vitamin C: 27mg, Calcium: 340mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info