Pasta Alla Zozzona

Pasta alla Zozzona - Pastagrammar

6 Tbsp. extra virgin olive oil
1 small white onion, diced
6 oz. guanciale, skin trimmed and chopped into small cubes
3 Italian pork sausage, removed from the casing
28 oz. canned whole peeled tomatoes, crushed with your hand
Fresh black pepper
3 large egg
3 oz. grated pecorino cheese
1 lb rigatoni pasta

1. Get a pot of water with 2 Tbsp of salt going for the pasta.
2. Pour the tomatoes into a Tupperware container and gently crush them with your hand. Use your thumb to pierce the side of the tomto. This will prevent it from squirting the tomatoes all over as you crush them.
3. Add the olive oil and diced onion into a large pan over medium heat. Sauté until tender and slightly transparent.
4. Add the chopped guanciale and cook for 2-3 minutes, or until the meat releases some fat.
5. Add the sausage and break it up.
6. Once the sausage is browned, add the crushed tomatoes and bring to a gentle simmer.
7. Season with a generous pinch of salt and black pepper and let cook for at least 30 minutes.
8. Add a little bit of warm water as needed to keep it simmering and to prevent it from thickening too much.
9. While the sauce cooks, whisk the egg, grated pecorino and plenty of black pepper into a thick paste in a bowl. Set aside for later.
10. While the sauce simmers, add the rigatoni and cook for 2 minutes less than the recommended cook time.
11. When the pasta is done, use a slotted spoon to transfer the pasta into the sauce.
12. Continue to cook the pasta in the pan, stirring almost constantly, until it is al dente to your taste. Add a little pasta water into the pan as needed if the sauce is too thick to coat the pasta.
13. Remove the pan from the heat and stir in the egg/cheese mixture. Serve immediately.


2 serving amounts:
2-3 tbsp. extra virgin olive oil
1/4 white onion, diced
2 oz. (55g) guanciale, skin trimmed and chopped into small cubes
1 Italian pork sausage, removed from the casing
14 oz. (400g) canned whole peeled tomatoes
Fresh black pepper
1 large egg
1 oz. (30g) grated pecorino cheese
5.5 oz. (160g) rigatoni pasta

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