Today we are making an easy and more obscure Roman dish called Pasta alla Zozzona.
Hedley & Bennet Apron: https://amzn.to/4hgBeqR
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Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC
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RSVP International Wood Salt Box: https://amzn.to/46bSWqJ
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INGREDIENTS
1 pound (454g) rigatoni or paccheri, ziti, penne, etc
6 ounces (180g) pancetta or guanciale
3/4 pound (340g) bulk Italian sausage
1 medium yellow onion - diced
1 teaspoon crushed hot red pepper flakes - or to taste
1/2 cup (120ml) dry white wine
1 24-ounce jar (700g) passata
1/2 cup (45g) grated Pecorino Romano - plus more for serving
1 large egg
2 egg yolks
salt and pepper to taste
1 cup (240ml) pasta water - will most likely not need all of it
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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