SITCHU MAGAZINE Zozzona Pasta with pork and fennel sausages Serves 2-3 Ingredients Method 1 tablespoon olive oil 60-70 g (2¼-2½ oz) guanciale or pancetta, cut into lardons (or batons) 150 g (5½ oz), about 2, pork and fennel sausages 2 garlic cloves, finely chopped 2 tablespoons tomato paste (concentrated purée) 1 × 400 g (14 oz) can whole tomatoes ½ teaspoon salt ¼-½ teaspoon freshly ground black pepper dried chilli flakes (optional) 200-250 g (7-9 oz) short dried pasta such as rigatoni mezzi, paccheri or rigatoni 2 egg yolks ¼ cup (25 g) grated Pecorino (preferably, but Parmesan will work too), or to taste Place a large, deep frying pan over medium-low heat. Add the olive oil and guanciale and fry slowly until golden and crisp (about 8-10 minutes). Scoop out with a slotted spoon and set aside. Pour the rendered fat into a small bowl, leaving about 1 tablespoon in the pan. Increase heat to medium. Squeeze the sausage out of its casing into little nuggets, no larger than 1 cm (½ inch). Fry, undisturbed, for 1 minute, then fry the other side for another minute until they’re nicely golden. Add the garlic and tomato paste and cook for about 1 minute, then add the tomatoes, breaking them up with the back of a spoon. Season with salt, pepper and dried chilli, if using. Reduce the heat and let the sauce gently simmer, stirring occasionally, until it thickens slightly (around 10 minutes). Meanwhile, bring a large pot of salted water to a rapid boil. Cook the pasta until it’s well shy of al dente— about 3 minutes less than the packet instructions. The plan is to finish cooking it in the sauce. In a small bowl, whisk together the egg yolks, Pecorino, and 1 tablespoon of the reserved guanciale fat (discarding the rest). Drain the pasta, reserving 1 cup (250 ml) of the cooking water. Add half the cooking water to the pan and toss the pasta through the sauce. Cook over medium-high heat for about 1-2 minutes, adding more pasta water as needed to keep the sauce loose. Stir ¼ cup (60 ml) of the reserved pasta water into the egg yolk mixture. Remove the pan from the heat. Add the cooked guanciale and egg yolk mixture to the pasta, tossing rapidly to combine. Stir until the pasta is glossy or about 30 seconds. Serve immediately. 09 Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes
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