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This “kitchen sink” pasta dish is the antithesis of your typical traditional Roman pasta in that it throws simplicity and restraint out the door. Before trying zozzona, I thought the spicy sausage felt like an unnecessary addition considering we were already using guanciale. However, after tasting it I can confirm both pork products are equally necessary.

I was drawn to the idea of this pasta sauce because I thought it would be perfect for a baked ziti for my Galentine’s Day Pasta Party. The benefit of doing a baked pasta dish while entertaining is that its very hands-off. Instead of cooking the pasta and tossing in the sauce in the middle of the party right before serving, do that ahead of time and just pop it in the oven 30 min before you’re ready to eat. This pasta dish in particular is quite involved since you’re tempering egg yolks and then emulsifying them into your finished pasta. Now I will say that I prefer the regular version of this pasta dish over the baked version. You lose some of the silky creaminess from the emulsifed egg yolks in the baking process, but what you get in return is a crispy crunchy rich and delicious baked ziti.

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Something to clarify: I specify using bronze cut spaghetti here because the added texture on the outside of the noodle helps cling to the tomato sauce. You should be able to find at your regular grocery store, but regular pasta will obvi work too.

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Everyone knows that beets and goat cheese make a perfect pair. Turns out, they also make a perfect pasta sauce. The vibrant hue from the beets gives this dish a real wow factor, while the creamy and tangy goat cheese provide a complex depth of the flavor.

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Red wine braised short rib recipe linked here!!

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