Pasta alla Zozzona (Sausage Rigatoni)

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 30 minutes

Zutaten

300 g (10.5 oz) rigatoni

1 tablespoon olive oil

1 small onion, finely grated

130 g (4.5 oz) pancetta, cubed

3 Italian sausages, cases removed

50 ml (1/4 cup) red wine (optional)

1 x 400 g (14 oz) can plum tomatoes, crushed by hand

3 egg yolks

75 g (1/3 cup) grated Pecorino Romano or parmesan

Salt and pepper to taste

Anweisungen

Bring a large pot of water to a boil, salt it well, and cook the rigatoni al dente according to the instructions on the package. Reserve a bit of pasta water before draining.

Meanwhile, heat the olive oil in a large pan and saute the onion over medium heat for 1-2 minutes until translucent.

Add the pancetta and sausage and fry gently for 5-6 minutes, crumbling the sausage with your spoon.

Add the red wine if using and cook for 1-2 minutes until the alcohol evaporates. Stir in the chopped tomatoes and simmer for 10 minutes.

Beat the egg yolks and the pecorino together in a bowl until they form a thick paste. Add about 50 ml (1/4 cup) pasta water and stir until well-combined and smooth.

Next, transfer the cooked pasta to the pan and toss it well until coated in sauce. Add some pasta water if needed to reach your preferred consistency.

Remove the pan from heat (this is very important, DON'T skip this step.)

Stir in the egg yolk mixture and toss quickly for about 30 seconds until fully incorporated. Serve immediately with extra pecorino and freshly ground black pepper.

Notizen

Pair with Arugula & Pear Salad

Nährwertangaben

• Portionsgröße: 1
• Kalorien: 664
• Gesamtfett: 46 g
• Gesättigtes Fett: 17 g
• Ungesättigtes Fett: 28 g
• Transfett: 0 g
• Cholesterin: 214 mg
• Natrium: 806 g
• Gesamtkohlenhydrate: 33 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 5 g
• Eiweiß: 28 g