Description
Pasta Alla Zozzona is a hearty Italian-inspired pasta dish made with sweet Italian sausage, pancetta, tomato passata, egg yolks, Parmigiano Reggiano, and Pecorino Romano. This rich, creamy pasta combines savory meat, tangy tomato sauce, and a silky cheese finish for a comforting dinner.
Ingredients
Scale
- 4 large egg yolks
- 1 cup freshly grated Parmigiano Reggiano cheese, plus more to serve
- 1/2 cup freshly grated Pecorino Romano cheese
- 1 pound short pasta, such as Nodi Marini
- 1/4 pound diced pancetta
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casing removed
- 2 shallots, diced
- 3 cloves garlic, smashed and peeled
- 1/4 teaspoon kosher salt
- 2 cups tomato passata
- 1 teaspoon Calabrian chili paste or ¼ teaspoon red pepper flakes, optional
Instructions
- In a mixing bowl, combine the egg yolks, grated Parmigiano Reggiano, and Pecorino Romano. Mix until well combined and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it begins to render its fat and develops lightly browned edges.
- Add the sweet Italian sausage, breaking it into small pieces with a spoon. Cook until browned and cooked through.
- Stir in the diced shallots, smashed garlic cloves, and kosher salt. Cook until the shallots soften and become fragrant.
- Pour in the tomato passata and add the optional Calabrian chili paste or red pepper flakes. Stir to combine and allow the sauce to cook until the flavors come together and it thickens slightly.
- Meanwhile, cook the short pasta in a large pot of boiling water according to the package instructions until al dente. Reserve some pasta water before draining.
- Add the drained pasta to the skillet with the sausage and tomato sauce. Toss until the pasta is evenly coated. Add a little reserved pasta water if needed.
- Remove the skillet from direct heat. Add the egg yolk and cheese mixture, tossing continuously until the cheese melts and creates a creamy sauce. Add a little reserved pasta water if necessary to achieve a silky consistency.
- Divide among four serving bowls and finish with additional freshly grated Parmigiano Reggiano. Serve immediately.
Notes
- Freshly grate both cheeses for the smoothest sauce and best flavor.
- Remove the skillet from direct heat before adding the egg mixture to prevent scrambling.
- Reserve pasta water before draining to help adjust the sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4
- Calories: 950 kcal
- Sugar: 9 g
- Sodium: 1,700 mg
- Fat: 48 g
- Saturated Fat: 19 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 49 g
- Cholesterol: 320 mg
Keywords: Pasta Alla Zozzona, Italian sausage pasta, pancetta pasta, creamy tomato pasta, Italian pasta dinner