Mezze Rigatoni Alla Zozzona Recipe
pork sausage, guanciale, pecorino romano
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Ingredients
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Pasta
Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Making the Sauce
- 2
Cook the Guanciale and Sausage
In a large skillet over medium heat, add the olive oil. Once hot, add the guanciale and cook until crispy, about 5 minutes. Then, add the pork sausage, breaking it into smaller pieces with a spoon. Cook until browned and cooked through, about 7-10 minutes.
- 3
Add Garlic and Spices
Add the minced garlic and red chili flakes to the skillet. Sauté for 1-2 minutes until the garlic is fragrant.
- 4
Deglaze the Pan
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for about 2-3 minutes until reduced by half.
- 5
Incorporate the Cream
Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- 6
Add Cheese and Season
Stir in the grated Pecorino Romano cheese and season with freshly cracked black pepper. Mix well until the cheese is melted and the sauce is creamy.
Combining
- 7
Combine Pasta and Sauce
Add the drained rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency.