By Protein
Smoked Sausage Pasta Alla Zozzona Recipe
Ingredients
- 3 oz. Ziti
- 2 oz. alla Zozzona, sauce base (Sub-Recipe)
- 1 ea. Egg Yolk
- 4 oz. Black Oak™ Smoked Sausage
- 1 oz. Basil, fresh, garnish
- 1 tsp. Black Pepper, cracked
- 1/2 oz. Pecorino Romano, cheese, peeled
Pan-roasted Black Oak™ smoked sausage brings the sizzle to ziti tossed in a decadent tomato-bacon cream sauce and finished with an egg yolk for extra indulgence. Topped with fresh basil, cracked black pepper and a snowfall of Pecorino Romano.
Directions
- Slice sausage on a bias and hold cold for service.
- Cook pasta according to manufacturer's instructions. Immediately transfer to a saute pan over medium heat with a splash of the pasta water.
- Add alla Zozzona sauce base and sausage to the pan. Bring to a simmer to fully reheat sauce and sausage. Use additional pasta water if the pan sounds dry or crackly.
- Remove pan from the heat and toss the pasta 12-16 times. Add egg yolk while tossing. The yolk will enrich the sauce and cause it to thicken, do not cook over direct heat after the yolk is incorperated.
- Plate immediatley and garnish with fresh basil, black pepper, and pecorino romano.
alla Zozzona base
Ingredients
- 8 oz. Bacon
- 1 1/2 cu. Tomato, canned, crushed
- 1/4 cu. Garlic, sliced thin, mandolin
- 1 tsp. Red Chile Flake
- 1/2 cu. Onion, yellow, small diced
- 2 oz. Pecorino Romano, grated
- 1/2 tsp. Black Pepper
- 1 tsp. Salt
Directions
- Render the bacon in a small sauce pot over medium heat. Add the thin sliced garlic to the pan when the bacon is translucent but not brown. Continue cooking 2-3 minutes until garlic is golden brown.
- Quickly add the chile flake and onion to the sauce pot near the end of the garlic browning to drop the pan temperature back down. Cook 2-3 minutes until onions are translucent.
- Add the crushed tomato to the pot and bring to a low simmer. Allow to cook for 10 - 15 minutes to develop flavor.
- Finish with salt, pepper, and grated pecorino.
- Can be hot held for service or chilled for use later.
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