Sausage rigatoni alla zozzona

Ingredients

  • 130g rigatoni (or other tube pasta)
  • 1 Italian pork sausage
  • 100g guanciale
  • 1 cube tomato paste
  • 20 cherry tomatoes, halved
  • 1 onion, chopped
  • 2 egg yolks
  • Pecorino romana

Method

  1. Bring pot of unsalted water to boil.  Add pasta and cook until about 4 minutes before done; reserve about 1/2 cup to 1 cup pasta water.  Add salt to remaining water and cook pasta until 2 minutes before done
  2. Add tomatoes to pot with a little water, and bring to boil.  Squish tomatoes to separate from skin.   Add tomato paste
  3. Remove sausage from casing and fry until cooked.  Remove from pan.  Fry onion until translucent and remove from pan.  Fry guanciale until browned
  4. Add sausage, onion, guanciale, tomato sauce and pasta to pot.  Add reserved pasta water.  Cook until pasta is done
  5. Beat egg yolks with pecorino (this will thicken up, so do this just before adding to pasta)
  6. Add egg & cheese mixture to pasta, stir to mix and serve immediately

Notes

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