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Comforting flavours for your next cook-up

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ZOZZONA

SERVES 2-3

• 1 tbsp olive oil

• 60-70g guanciale or pancetta, cut into lardons (or batons)

• 150g (about 2) pork and fennel sausages

• 2 garlic cloves, finely chopped

• 2 tbsp tomato paste

• 1 x 400g can whole tomatoes

• ½ tsp salt

• ¼-½ tsp freshly ground black pepper

• dried chilli flakes (optional)

• 200-250g rigatoni

• 2 egg yolks

• ¼ cup (25g) grated pecorino, or to taste

1 Place a large, deep frying pan over medium-low heat. Add olive oil and guanciale and fry slowly until golden and crisp, about 8-10 mins. Scoop out with a slotted spoon and set aside. Pour rendered fat into small bowl, leaving about 1 tbsp in pan.

2 Increase heat to medium. Squeeze sausage out of its casing into little nuggets, no larger than 1 cm. Fry, undisturbed, for 1 min, then fry other side for another min until nicely golden. Add garlic and tomato paste and cook for about 1 min, then add tomatoes, breaking up with back of a spoon. Season with salt, pepper and dried chilli, if using. Reduce heat and let sauce gently simmer, stirring occasionally, until it thickens slightly – around 10 mins.