And since I only see pecorino romano at Aldi on occasion, I just had to use parmesan.
And before I watched the video, I had no idea what the heck pasatta was. I was able to acquire that via the InterWebs.
If you want a truly Roman version of this dish, check out "Pasta alla Zozzona - The Secret Roman Pasta I Can't Stop Making."
After we ate this today, the comment I made to Mrs. Nasty was that if I had to add anything to this dish, it would be mushrooms. I don't know if that would be a sacrilege or not.
Ingredients
4 slices of good bacon, cut into small pieces
1 lb. of Italian sausage
2 egg yolks
1 egg
1/2 cup of Parmesan cheese
A healthy amount of cracked black pepper
1 teaspoon of red pepper flakes
1/2 cup of dry white wine
1 bottle of pasatta (I used the Rutti brand)
1 lb. of penne pasta (use the tubular pasta of your choice)
Process
I used a Dutch oven for this dish, but if you have a very saute pan, that will work too.
Place the bacon into the oven and render it. Pull it out and drain on a plate lined with paper towels.
I cooked the pasta and then drained it while doing this. Reserve some pasta water in case you need to thin out the sauce a bit.
Set to medium heat and add in the sausage. Cook halfway through and add in the onion. I broke up the sausage with potato masher and mix the sausage and onion together.
Add the pepper flakes and distribute them for a minute or two.
Add the wine, set to high to burn off the alcohol, then move the heat to just under medium heat, and add the Passata.
Combine the egg yolks, egg, and ton of freshly cracked black pepper. Mix thoroughly.
Set the sauce to a low-key simmer for approximately 15 minutes and add the pasta. Thoroughly mix it in and cook for approximately 10 minutes.
Taste to see if you need to add salt (I added a little).
Take the Dutch oven off the heat and mix in the egg-parmesan mixture. Serve.
One of the aspects of this dish that surprised me is that it does not call for any garlic at all.
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