Dirty Pasta
A mouthwatering pasta dish made with a rich, creamy sauce combining pancetta and Italian sausage, perfect for any occasion.
Ingredients
For the Pasta
- 8 ounces rigatoni pasta Cook according to package instructions
For the Sauce
- 3 tablespoons extra virgin olive oil Or as needed for cooking
- 1/2 cup finely chopped onion Sauté until golden brown
- 2 cloves garlic Finely minced
- 5 ounces pancetta Chopped
- 1 pound mild Italian sausage Cooked until browned
- 26 ounces marinara sauce or meat sauce For richness and flavor
- 1 tablespoon sea salt Plus more to taste
- 4 tablespoons finely grated pecorino Romano cheese Plus more for serving
- Freshly ground black pepper To taste
- Fresh basil For garnish
Instructions
Preparation
- Gather all ingredients to make cooking easier.
Cooking
- Heat the olive oil in a large pan over medium heat until shimmering.
- Add the finely chopped onion and sauté until golden brown, about 7 minutes.
- Add minced garlic and chopped pancetta, cooking until pancetta is crispy, about 2 minutes.
- Add the mild Italian sausage and break it down with a wooden spoon until browned, about 5 minutes.
- Pour in the marinara sauce and mix well, allowing it to combine for about 15 minutes.
- Add sea salt and reduce the heat to low; simmer for another 10 minutes.
- In a separate pot, cook rigatoni pasta according to package instructions until al dente, usually around 13 minutes.
- Reserve a mug of pasta water before draining.
- In a separate bowl, whisk the egg yolks until smooth, then gradually stir in the grated pecorino Romano and season with black pepper.
- Slowly incorporate the egg mixture into the meat sauce while whisking continuously to avoid scrambling the eggs.
- Toss the sauce with the rigatoni, ensuring each piece is well-coated and adjust seasoning if necessary.
- Garnish with fresh basil before serving.
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Notes
For variations, consider adding crushed red pepper flakes for heat or using zucchini noodles for a lighter option. Store leftovers in an airtight container for 3 to 4 days.