Healthy Chicken Sausage Rigatoni Alla Zozzona

• annokset: Serves 2
• kokonaisaika: 13 minutes

Ainekset

When I saw this pasta recipe, I knew I had to recreate it emthenutritionist style. Think Italian sausage pasta meets a carbonara made lighter with chicken sausages, a little smoked pancetta and that silky egg pecorino to finish. wowowow this was SO GOOD!! Hope you guys love it.

567 kcal, 44g protein per portion

140g rigatoni

6 rashers thin smoked pancetta, cut into strips

1 shallot, finely diced

1 garlic clove, minced

1 tsp fennel seeds, lightly crushed

¼–½ tsp chilli flakes, to taste

8 chicken chipolatas (Heck), skins removed

1 tbsp tomato purée

150g passata

Large handful cherry tomatoes, halved (about 100g)

30g Pecorino or parmsean, finely grated (plus extra to serve)

1 large egg, at room temperature

Freshly cracked black pepper

Ohjeet

Put a large pot of well-salted water on to boil. In a small bowl, whisk the Pecorino, egg and plenty of black pepper; set aside.

Add the rigatoni to the boiling water and cook until just shy of al dente, reserving 200–250ml of the starchy cooking water before draining.

Place the pancetta in a cold pan and set over medium heat; cook for 3–4 minutes until the fat renders and the pancetta is crisp. Add the chicken sausage, breaking it up with a spoon, until browned. If the base starts to catch, splash in a little water to deglaze and scrape up the browned bits.

Stir in the shallot, garlic, fennel seeds, chilli flakes and a small pinch of salt. Cook for 3–4 minutes until softened. Add the tomato purée and cook for 1 minute, then pour in the passata and add the cherry tomatoes. Simmer gently for about 5 minutes until slightly thickened, adding a splash of pasta water if it looks dry.

Tip in the drained pasta, toss over low heat until glossy and well coated. Whisk 50ml of the hot pasta water into the egg–cheese mixture to temper it. Take the pan off the heat, pour in the tempered egg mixture and toss quickly until the sauce turns silky and creamy, loosening with a little extra hot pasta water if needed.

Season generously with black pepper. Serve immediately with a little extra Pecorino and more black pepper on top.