Rigatoni with Sausage and Tomato Wine Sauce

1. Cook Rigatoni

Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Before draining, reserve a quarter cup of the pasta water, then set the pasta aside.

2. Cook Guanciale

In a deep, large skillet, heat two teaspoons of extra-virgin olive oil over medium heat. Add the guanciale and cook for about five minutes until the fat renders and the strips start to crisp up. Remove it with a slotted spoon and set it aside, leaving one tablespoon of the pan drippings in the skillet.

3. Cook Onions and Sausage

Add the minced onion to the skillet and stir it into the pan drippings, cooking until it softens, which should take about a minute. Next, add the Italian sausages, breaking up the meat with a spoon, and cook until browned, which will take about five minutes. Season with a teaspoon of salt as you go.

4. Create Sauce

Stir in the tomato paste and cherry tomatoes, ensuring everything is well combined. Pour in one cup of red wine, then cover the skillet and let it cook for five minutes. After this time, remove the lid and use a spoon to break up the tomatoes, then continue cooking uncovered for another five minutes.

5. Prepare Egg Mixture

While the sauce finishes cooking, prepare the egg mixture. In a small bowl, combine four egg yolks, a quarter cup of grated Pecorino Romano, a teaspoon of freshly cracked black pepper, and a tablespoon of the reserved guanciale drippings.

6. Combine and Serve

Add the cooked pasta and the crispy guanciale to the skillet with the sauce and stir to coat thoroughly. Now, stir two tablespoons of the reserved pasta water into the egg mixture. Turn off the heat and then stir the egg mixture into the pasta, creating a creamy and glossy coating. Transfer the pasta to a serving dish and top with additional Pecorino Romano if desired. Serve immediately and enjoy this rich and flavorful dish with your loved ones.