Paccheri Sausage Alla Zozzona
If you like sausage, and also Carbonara, Amatriciana, and Cacio e Pepe pasta, this one combines all those recipes into one. It's a must-make!
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pan
- 1 medium size pot
- 1 silicone spoon
- 1 pasta ladle
- 1 cheese grater
Ingredients
- 250 gr Paccheri
- half onion
- 2 medium eggs
- 50 gr Italian Guanciale or bacon cubes
- 1 Italian sausage remove the casing
- 400 gr Italian Polpa or canned chopped tomatoes
- salt and pepper to taste
- Belmorso Extra Virgin Olive Oil
- Pecorino cheese or Romano Cheese; a block is usually nicer than pre-grated, but the latter works too.
Instructions
- Wash, peel and chop your half onion.
- Add to the pan together with the guanciale. Break the sausage into pieces after removing the casing. Add a drizzle of Belmorso EVOO, and sauté all together. Lower the heat.
- After 5 to 10 minutes, add the chopped tomatoes, mix and leave to simmer with the lid on. Make sure to lower the heat.
- In the meantime, boil the water for the Paccheri and cook it.
- Separate the whites from the yolks, and add the yolks in a bowl. Grate some pecorino in that bowl (about 2 tablespoons), and add 4 tablespoons pasta cooking water.
- Drain the pasta and add it back to the pot. Pour the sausage Zozzona sauce you made. Mix well.
- Then add the creamy egg and pecorino mix to the pasta and mix well over medium heat, so that the eggs can cook, even though they already cooked a little with the pasta water we added. I'd say continue mixing for nearly 3 to 5 minutes.
- Serve with more grated pecorino cheese on top, and enjoy. Buon Appetito!
