How to Make PASTA ALLA ZOZZONA - The Cousin of Carbonara who Likes Red Sauce

This is pasta , the filthy pasta from Rome .

Very fatty .

Got the the sausages .

This is the cousin of carbonara and the brother in law of a .

They combined these two ingredients together and that's what you get .

Oh , it's such a beautiful underrated dish .

Not many people know about this , but today you can make this dish famous .

So try it .

Love it and share it with everyone .

Come on , let's make it together .

Wow , so good .

I I'm going to eat now .

Mm To make pasta , we need rigatoni pasta .

Why ?

Because you want the sausage , the the peeled tomatoes to go in there .

Beautiful .

You get these beautiful flavors .

Every time you have a bite of rigatoni , I'm using 300 g which is about a little bit more than half packet of pasta .

Three eggs .

So every 100 g of pasta , one egg , one thick Italian sausage .

About 100 and 50 g of one , the pig cheek half onion chopped into small pieces , two small cans of peeled tomatoes .

So every can is like 400 g .

You need two of them .

Pecorino , Romano , you know like a good carbonara needs Pecorino Romano and this is the cousin of carbonara about three tablespoons of extra virgin olive oil , some nice fresh basil , salt and pepper .

And now we're ready to cook .

If you can find you can use or you can use a bacon but use bacon as a last resort because bacon is smoked this and are cured .

So they give you a different experience .

Ok ?

But if you can't really find them , just use bacon .

First thing we wanna do , see , we got this beautiful peeled tomatoes organized there .

They're so good .

We get a fork and we just squash them with the fork .

Gently take your time .

Ok ?

Now we gently do this and then when we start cooking the sauce , you will see they disintegrated , they become sauce .

The next step is the , this I'm using , which is the pig cheek has lots of , you know , pepper over there and herbs plus the skin , what we're gonna do is we are going to remove the skin , always remove the skin because we don't need it .

And see this , I've got way too much pepper , way too many herbs and that , you know , that's the way this one was made .

So I'm gonna remove it because I think this is too much for a dish .

We just want the , the meat which already has the flavors , but we wanna remove this one just like a carbonara .

What we're going to do is we are going to cut this into strips .

So first we come in for slices , the meat in the middle fat and fat .

That's what we want .

We cut into strips just like that , right ?

This is what we want to achieve .

Fat , meat , fat , the flavors that comes from , this is just so unique .

That's why you need , this is the Italian sausage .

OK .

What we're gonna do is remove the skin so you just need to cut it .

Some people like to use the skin and don't and which you can just squash it like that just before we put it inside the fry pan and squash it .

This way , it's easier to , to cook .

OK ?

All right .

Here we have a beautiful fry pan .

We wanna cook this , uh , gently , we are on a medium low heat .

We're gonna put three tablespoons of extra virgin olive oil and then we're gonna add the onion and then gently , we want to cook the onion , saute the onion for at least seven minutes gently .

Now we let this sizzle gently for about seven minutes at least because the onion is beautiful and golden .

Look how beautiful it is .

Now , it's time for the , we're gonna put the first so that we can uh make the fat nice and crispy .

Now , this fat is meant to reduce to become oil .

OK ?

So let's spread it around and cook this beautiful .

See , now the release the oil it's cooking , it's becoming crispy .

But at this point , I want to add the sausage and put the sausage in , quickly spread it .

We want the sausage the and the onion to make love together .

It's all about making love and now we're suppressing a little bit because you want the sausage to be not to be in chunks , you know , but in little pieces .

At this point , some people like to add white wine .

You can do that or you can put water .

I just wanna leave it the way it is because I like the oil from the .

What I prefer to do is to add a little bit more extra version , olive oil up the sausage to cook and also the sausage will absorb a little bit of oil .

So to that .

So I'm noticing this one Charlie , I have the fat is not really becoming crispy like when I'm in Rome or the one Charlie that I have I have in Rome .

So I'm assuming , you know , sometimes meat reacts differently .

I'm not sure why the Charlie is reacting this way .

Uh You know , it should be crispier .

That's OK .

Now , at this point , the sai are ready because they are gray , almost brown , OK ?

Uh And then nice and tender .

The is ready .

The onions are definitely ready .

We can now add the peeled tomatoes .

OK ?

Now this sped tomatoes smells so good .

Put it in and I wanna be very generous with the sauce .

That's why I'm used two cans of filled tomatoes because I like my sauce I do like my sauce in the pasta and we mix everything together and from this moment , ok , we want to cook this together for about 30 minutes , at least on a medium low heat , 30 minutes because they do need to make love together .

You can do it quickly if you want , um , and do it in 15 minutes at a high heat , but I don't recommend you to do it .

Just take your time when you do this and I'll give a quick stir .

OK ?

Perfect .

What we do now is we put the lid on .

Now , we're gonna cook this for about half an hour .

In the meantime , I don't know , open a bottle of wine , put some music on , do a little dance and then when you finish , this will be ready .

Look how beautiful this sauce looks after 15 minutes .

Now what we can do the pureed tomato is nice and soft right now .

So with a spoon , you can squeeze it to help , you know , to release more juice .

Now , I'm gonna get some salt .

Let's be generous and pepper as much as you like .

Now , here we have boiling water , a nice large pot of boiling water .

We're gonna add a tablespoon of generous tablespoon of sea salt right in there .

Beautiful .

And now we can add the rigatoni .

The rigatoni pasta takes 13 minutes to be ready to be a and we're gonna boil them for 13 minutes .

Now , when you put the pasta in the pot , always stir it .

OK ?

We have 13 minutes for boiling the pasta .

So do this two more times , you know the stirring because we don't want the pasta to get stuck to the bottom .

Now , we can make the egg mix the carbonara egg mix .

OK ?

So to make the carbonara mix for pasta or so we need egg yolks only .

OK ?

Only egg yolks .

So what do we do with the egg white ?

Well , you can make a , so you can go to my website or youtube channel and make a biscuits a very easy process .

In 20 minutes , you can make the beautiful biscuits and everybody will love it and they are gluten free two egg yolks , three egg yolks don't forget is one egg yolk for every 100 g of pasta .

And now we're just gonna mix the eggs first , beat the eggs first and now is the magic moment .

The pecorino moment .

The Pecorino Romano , we're gonna add about four tablespoons .

OK ?

Four generous tablespoons .

I know it sounds a lot .

If it's too much for you , maybe you can mix parmigiano and pecorino .

Par is more delicate or use less cheese .

Uh For me , the cheese here is very important to get the cream that we want .

OK ?

So this is very nice and thick .

Let's put some black pepper when I have some black pepper going in it to make a more carbonara look OK ?

Very , very , very thick which is good , which is what we want to achieve .

Because now I'm gonna add the pasta water in here to make it run .

I collected some pasta water and this is very important to combine our ingredients .

So I put it there .

Not too much , a little bit of the time to see how much you need .

Also of the heat of the pasta water .

We kind of cook the eggs .

You see what's happening here .

Can you see we do want this mix to be runny because this is going over the sauce and it should combine well with the sauce .

So this is actually very , very good ready .

Now , we can combine all the ingredients together .

Oh Look how beautiful .

It looks after half an hour .

This is what we get a wonderful AAA kind of sauce .

Now we're gonna combine it with the car ingredients and mix it with the rigatoni .

All right , the pasta is ready .

The beautiful rigatoni .

Look at that .

Hello , babies .

Now , before we put the pasta in , let's break up basil by hand and we put it in there makes it well .

Oh , and the flavors are on my hands .

The flavors are on my hands .

The basil flavors are on my hands in the sauce and it's like exploding in the sauce and right now you need to put a basil .

You don't wanna burn it .

Uh The better is giving life to the souls and now let's put the pasta in all off the heat .

Guys off the heat .

We got one .

Beautiful .

I love rigatoni .

Let's quickly combine the ingredients with a spoon like that .

And now we can toss .

Now we're gonna put the cheese .

Beautiful .

Now the moment we've been waiting for the carbonara mix , a run carbonara mix , just put it everywhere just like that .

OK .

Beautiful .

A little bit more pecorino just because , and now we can toss quickly toss .

So we have these eggs mixing , you know our ingredients .

I know it sounds crazy .

But let me tell you , it's a beautiful fatty , filthy pasta that you will love the eggs disappeared .

They will give you a kick somehow the kick will be eaten there .

Oh Where are you going ?

You're trying to escape .

Go back in there .

Oh Start again .

I see how the color change too .

See how it become more pinky .

This is beautiful .

Play the bastard .

This is the cousin of the carbonara , the brother in law of the right here in a plate .

Isn't this a beautiful pasta that you missed in your life ?

Uh Lots of people never heard about this pasta .

And now here you are learning about a beautiful ramen dish , but nobody told you about it .

Let's Sprinkle some pecorino cheese on the pasta .

The final final touch is the black pepper that goes all over it .

And here we go .

Ladies and gentlemen like the Romans .

Love it so good .

I I'm going to eat it now .

Mm hm .

Some mm velvety .

The souls are so beautiful .

The egg disappeared in sources but I did some magic .

The egg make this dish .

So you make a flavor you never experienced before .

It's very hard to explain .

It's like mama and carbonara made love and this is the baby .

This is what came out .

I love it .

Hm .

Hm .

You do sound a sound .

Hm hm .

You have to see this .

So basically you have the the sauce going inside , the sausage going inside and that's what you want from this pasta .

You want the the the one to be there .

Look all this together .

Mm mm .

Like a big family having fun together in the plate .

Yeah .

Let's jump .

Yeah .

Yeah .

Let's have some fun together .

Mm mm .

An explosion of happiness in my mouth .

Fun in my mouth .

Oh , great .

Unique flavors pasta .

Please should be the most famous pasta of 2023 .

Let's make this pasta the most popular pasta on google search .

Come on guys .

Let's make this dish famous .

It deserves it .

Come on if you go to Rome , don't look for carbona anymore .

Search for this .

Ask the restaurants make me pasta or even better .

Don't go to Rome .

Make it now in your kitchen and bring Rome to you .

How does it sound ?

No cream carbonara .

Don't forget you can buy the t-shirt on my website on Vincenzo plate store dot com .

And you can tell everyone and remind everyone you don't put cream in carbonara guys .

Thank you so much for watching this episode .

I hope you had a good time .

I hope you're going to make it this filthy fay pasta full of flavors .

Vincenzo plate .

Thank you .

Mm .