Ziti alla Zozzona

Ingredientes

4 oz guanciale, chopped into fine matchsticks

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

Instrucciones

First make the red sauce: Heat a large dutch oven over medium low heat. Add the guanciale to the cold pan along with a splash of olive oil and cook until the fat has rendered out and pork is golden brown. Turn off the heat and remove the guanciale from the pan with a slotted spoon and set aside. Pour the pork fat into a separate container, leaving behind about a tbsp, and set aside.

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.

To serve, top with more pecorino and fresh cracked black pepper.

If making BAKED Ziti alla Zozzona, follow the same instructions with the following adjustments:

reduce pasta cooking time as it will continue to cook in the oven

add extra pasta water to the combined pasta and sauce mixture as it will tighten up in the oven

transfer to a baking dish and top with a thin layer of shredded mozzarella and pecorino cheese and bake at 375 for 20-30 minutes. For an extra crispy top, broil after baking.