Pasta Alla Zozzona
Published on
July 17, 2024
Intro
This classic pasta dish uses some traditional italian ingredients. If yo don't have everything, check our recipe tips for substitutions.
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Prep Time:
20 minutes
Cook Time:
30-60 minutes
Servings:
4
Difficulty Level:
medium
Ingredients
4 oz of guanciale
½ pound of spicy Italian sausage
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon of tomato paste
1 can (14 oz) of whole peeled tomatoes
1 tablespoon of chopped Calabrian chili peppers
3 egg yolks
1 teaspoon of Chef’s Grind Black Pepper
¾ cup of Parmesan cheese
½ cup of pasta water
1 pound of Pasta of your choice
Directions
- Cook the guanciale in a pan until crispy, about 6-10 minutes. Remove it from the pan and set aside. In same pan and sauté the Italian sausage for 6-8 minutes.
- Once the sausage is browned, remove it from the pan and add the onion and garlic.
- When the onions are translucent, about 7-10 minutes. Stir in the tomato paste and cook until caramelized, about 5 minutes.
- Add the can of whole peeled tomatoes, the Calabrian chili peppers, and the meats back into the pan. Let the sauce simmer for 30 minutes to an hour.
- While the sauce is simmering, boil your pasta of choice.
- In a separate bowl, mix the egg yolks, Chef’s Grind Black Pepper, and Parmesan cheese. Slowly add the pasta water to the egg mixture to avoid cooking the eggs.
- Once the sauce has finished simmering, turn off the heat and add the egg and cheese mixture to the pan.
- Add the pasta to the sauce, and toss to completely coat.
Substitutions
Recipe Tip:
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