Rigatoni alla Zozzona

Prep Time 10 mins Cook Time 20 mins

Servings: 4-6

Ingredients

• 1 pound large rigatoni

La Montanara Rigatoni

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• 2 teaspoons extra-virgin olive oil

Extra Virgin Olive Oil from Lazio

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• 4 ounces guanciale (or pancetta), cut into 2-inch matchsticks

Salameria Guanciale

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Pancetta

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• 1 small yellow onion, minced

• 1 pound hot or sweet Italian sausages (about 4 to 5 sausages), casings removed

• 2 tablespoons tomato paste

Tudia Concentrated Tomato Paste

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• 3 cups cherry tomatoes (about 12 ounces)

• 1 cup red wine

Poggio le Volpe People Cesanese

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• 4 egg yolks

• ¼ cup grated Pecorino Romano, plus more to taste

Grated Pecorino Romano

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• 1 teaspoon freshly cracked black pepper

• Sea Salt

Seasonello Fine Sea Salt

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1. Bring a large pot of salted water to boil. Once the water comes to a boil, cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta.

2. Meanwhile, prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.

3. Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes.

4. Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.

5. Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.

6. In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.

7. Add the pasta and guanciale to the simmering sauce and stir to coat.

8. Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.

Buon Appetito!

Recipe Notes:

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