Ziti alla Zozzona
If you are looking for a fun, filling meal for any occasion. You have come to the right place! Ziti all Zozzona or, “kitchen sink” pasta has it all. It is creamy, spicy, and it and effortlessly rich with flavor. Try this for your next romantic night in!
Ingredients:
1/2 lb hot Italian sausage
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
4 egg yolks
1/4 cup freshly grated pecorino or Parmesan cheese, plus more for serving
1 parmesan rind, optional
1 28 oz can whole peeled tomatoes
1/4 cup tomato paste
1 tbsp chopped Calabrian chilis
1 lb dried tubular pasta
kosher salt and fresh cracked black pepper
olive oil
Directions:
First make the red sauce:
Heat the same pan over medium-high. Break up the ground sausage into 2-3 inch pieces and sear in the pan until the outsides are golden brown and caramelized. Break up the ground meat into a fine mince. Transfer sausage into the same bowl as the guanciale and set aside.
Return the same pan to medium-high heat and add the onion along with a tbsp of the pork fat and a pinch of salt (but not too much because the pork and cheese are already very salty). Scrape up any browned bits stuck to the pan as they cook. Once onions are soft and translucent, add the garlic. Cook for another 60 seconds or so. Add the tomato paste and additional pork fat if needed. Cook until tomato paste has caramelized and begins sticking to the bottom of the pan.
Add the hand crushed tomatoes, Calabrian chilis, sausage and guanciale into the pan. Mix to combine and bring to a gentle boil then reduce to a low simmer. Add a parmesan rind if using. Simmer, partially covered, for 30-45 minutes stirring every 5 minutes being sure to scrape the bottom of the pan so it does not scorch. When sauce is done simmering, remove the parm rind and taste for seasoning.
Next cook the pasta al dente in boiling salted water about 2 minutes shy of package directions. Use a slotted spoon to transfer the pasta directly into the red sauce and save the pasta water. Simmer the pasta in the red sauce for about 2 minutes.
For the egg mixture. In a large heat safe bowl combine egg yolks, cheese, and lots of fresh cracked black pepper. Whisk to combine. Gradually add about 1/4 cup of hot pasta water into the egg mixture, whisking continuously. This will temper the eggs so they don't scramble in the sauce.
Taste the pasta for doneness. Simmer for longer if it's still undercooked, adding more pasta water as needed. Once the pasta is fully cooked, turn off the heat and immediately pour in the egg mixture. Toss to combine, adding more pasta water as needed. The consistency should be slightly loose as it will tighten as it sits.
