Smoked Sausage Pasta Alla Zozzona Recipe

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.

Step 1: Slice sausage on a bias and hold cold for service.

Step 2: Cook pasta according to manufacturer's instructions. Immediately transfer to a saute pan over medium heat with a splash of the pasta water.

Step 3: 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.

Step 4: 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.

Step 5: Plate immediatley and garnish with fresh basil, black pepper, and pecorino romano.

Sub-Recipe Directions

alla Zozzona base

Step 1: 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. 

Step 2: 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.

Step 3: Add the crushed tomato to the pot and bring to a low simmer. Allow to cook for 10 - 15 minutes to develop flavor.

Step 4: Finish with salt, pepper, and grated pecorino.

Step 5: Can be hot held for service or chilled for use later.