Pasta Alla Zaza's Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Cook the sausage

While the pasta cooks, heat a large skillet over medium-high heat. Add the crumbled Italian sausage (no additional oil needed if the sausage is fatty). Break up with a spoon and cook until browned and cooked through, about 6–8 minutes. Transfer the cooked sausage to a plate lined with paper towels and set aside, leaving rendered fat in the pan.

Season and sear the chicken

Pat the chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces. Keep warm.

Sweat the aromatics

In the skillet with the sausage fat (add 1 tbsp extra-virgin olive oil and 1 tbsp butter if the pan is dry), reduce heat to medium. Add the chopped onion and cook until softened and translucent, 4–5 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant.

Build the tomato base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes, chicken broth, and 1/2 tsp sugar. Stir to combine, bring to a gentle simmer and cook 6–8 minutes to thicken slightly.

Finish the pink sauce

Reduce heat to low and stir in the heavy cream. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer 2–3 minutes until the sauce is warm and slightly thickened. Taste and adjust seasoning. If the sauce becomes too thick, loosen with 2–4 tbsp of the reserved pasta water.

Combine pasta and sauce

Add the drained penne to the skillet with the pink sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to achieve a silky consistency (use up to 1/2 cup).

Add spinach, sausage, and chicken

Fold in the baby spinach, cooked crumbled sausage, and sliced chicken. Cook for 1–2 minutes until the spinach wilts and proteins are heated through.

Add cheeses and herbs

Remove the skillet from heat. Stir in the cubed fresh mozzarella and grated Parmesan until the mozzarella begins to soften and become slightly melty but still holds shape. Add the sliced basil if using and gently fold to combine.

Taste and adjust final seasonings. If desired, finish with 1 tsp lemon zest and a drizzle (1 tsp) of extra-virgin olive oil. Serve immediately, dividing among 4 plates or bowls. Offer additional grated Parmesan and crushed red pepper at the table.