adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pasta alla zozzona recipe
Pasta alla zozzona recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Savory Italian rigatoni with sausage, egg yolks, and pecorino cheese for a rich and flavorful dish. Don't waste the egg whites - save them for dessert!
Ingredients:
  • 300g rigatoni pasta
  • 250g Italian-style pork sausages, meat squeezed out of casings, broken into pieces
  • 200g pancetta slices or streaky bacon rashers, coarsely chopped
  • 400ml bottle passata
  • 4 egg yolks
  • 50g (2/3 cup) finely grated pecorino or parmesan, plus extra, to serve
Instructions:
  • Boil pasta in a large pot of salted water until al dente according to package instructions. Save 60ml (1/4 cup) of pasta water before draining.
  • Heat a large, deep frying pan over medium-high heat, then cook the sausage and bacon until browned, about 5 minutes, stirring occasionally. Transfer half of the sausage mixture to a plate using a slotted spoon. Next, add the passata to the pan and bring it to a simmer. Reduce the heat to medium, add the pasta, toss to coat, and then remove from heat.
  • Whisk egg yolks and pecorino cheese with a fork. Gradually mix in pasta water until combined.
  • Combine the egg mixture with the pasta, tossing well until fully mixed. Sprinkle the reserved sausage mixture over the top and finish with a generous sprinkle of extra Parmesan before serving.

Similar Recipes