1-Diving into making Ziti Alla Zozzona: feels like stepping into an Italian kitchen, where simple steps lead to a dish full of rich sauces and cheesy layers. Start by preheating your oven to 375°F (190°C) if you’re going for the baked version, which adds that crispy top everyone loves.

2-Begin with a large pot of salted water at a boil and cook 1 lb of dried tubular pasta until al dente, about 2 minutes less than the package says. In a large Dutch oven over medium-low heat, add 4 oz of guanciale with a splash of olive oil and cook until the fat renders and it browns. Remove the guanciale and keep the fat, leaving about 1 tablespoon in the pan.

3-Next, crank up the heat and add 1/2 lb of hot Italian sausage, breaking it up as it browns. Combine it with the guanciale once done. Throw in 1 finely chopped yellow onion with a pinch of kosher salt and some reserved fat, cooking until it’s translucent. Add 2 finely chopped garlic cloves and stir for about a minute, then mix in 1/4 cup of tomato paste to let it caramelize.

4-Building and Finishing the Dish: Pour in 1 28 oz can of crushed whole peeled tomatoes, 1 tbsp of chopped Calabrian chilis, and the reserved meats. Bring it to a gentle boil, add the parmesan rind if you like, then simmer partially covered for 30-45 minutes, stirring often. While that’s bubbling, drain the pasta and add it to the sauce with some reserved pasta water, simmering for 2 minutes.

5-In a bowl, whisk 4 egg yolks with 1/4 cup of freshly grated pecorino or Parmesan cheese and black pepper. Temper the eggs by slowly adding hot pasta water, then mix it into the pasta off the heat. For the baked variation, reduce pasta cooking time, add extra water to the mix, transfer to a baking dish, top with shredded mozzarella and more cheese, and bake at 375°F for 20-30 minutes. The whole process takes about an hour, making it ideal for family dinners.