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

Comments

Post a Comment

Popular posts from this blog

Za'atar Roasted Branzino

Ingredients 2 branzino, filleted Za'atar Cucumber, diced Cherry tomatoes, halved Red pepper, diced Onion, thinly sliced Parsley Lemon juice Olive oil 2 yellow potatoes, sliced thinly Method Preheat oven to 400F.  Arrange branzino fillets in baking sheet and sprinkle with za'atar Bring pot of water to boil.  Add sliced potatoes and cook until done, about 10 minutes.  Be careful not to overcook as the potatoes will fall apart Drain water.  Spread potato slices on baking sheet lined with parchment paper.  Bake in oven until the thinnest ones start to brown.  Remove from oven and let sit Bake branzino to 150F, about 10 minutes In the meantime, toss the cucumber, red pepper, tomatoes, onion and parsley.  Dress with olive oil and lemon juice to taste Notes The salad is lebanese-inspired.  We've also had with pitas instead of potatoes; however potatoes and branzino are a classic pairing that we really like
Read more

Raisin Bran Muffins

INGREDIENTS 1/2 cup wheat bran 1/2 cup boiling water 1/4 cup plain, non-fat Greek yogurt 1 large egg, cold 3/4 cup whole wheat flour 1/2 cup all-purpose flour + 1 tbsp 1 1/2 tsp sugar 1 1/2 tsp ground cinnamon 1 tsp baking powder 1/4 tsp salt 1/8 tsp baking soda 1/8 tsp grated nutmeg 85 g unsalted butter 65 g golden raisins METHOD Preheat oven to 350°F.  Bring water to boil In a small bowl, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, nutmeg, and butter in the bowl.  Mix in raisins Add bran mixture and continue only until the batter is well combined. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up Divide the batter between 12 lightly greased muffin cups. Bake until internal temperature reaches 206°F, about 18 minutes. NOTES Measure out the butter the pre
Read more

Tagliatelle with Chanterelles, Apples and Walnuts

Ingredients 140g tagliatelle or other egg noodle 100g guanciale 1 cup chanterelle mushrooms 1/2 green apple, 1cm cubes 1/4 cup walnuts, broken 1/4 cup white wine 2 tbsp butter Method Bring water to boil and add tagliatelle.  Cook until done Add guanciale to skillet and fry until golden.  Reserve and drain fat Clean mushrooms, cut the larger ones to the same size as the smallest, and add to skillet.  Cook for 3-5 minutes, then add butter.  When mushrooms have softened, add guanciale and walnuts, and reduce heat to lowest.  Cook for another two minutes then turn off heat and add apples Add cooked pasta toss.  Add pasta water as needed to create a slight sauce Serve immediately Notes Based on a recipe in Apron and Sneakers  and La Cucina Italiana .  At first I thought the recipe was just a random collection of ingredients but it turns out it's actually a thing in the Dolomites This is our favourite pasta recipe with bacon and mushrooms 
Read more