Pasta Alla Zozzona Recipe (Sausage Rigatoni)

Name: Pasta Alla Zozzona Recipe (Sausage Rigatoni)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 large egg yolks; 1 cup finely grated Pecorino Romano cheese; Kosher salt and freshly ground black pepper; 4 ounces Guanciale; 6 ounces sweet or hot Italian sausage; 1 small onion; 2 cups tomato passata; 1 pound rigatoni pasta

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
655 kcal
Course
Main Course
Cuisine
Italian

Pasta Alla Zozzona Recipe (Sausage Rigatoni)

Kristin Morrison

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Pasta Alla Zozzona- this Roman Sausage Rigatoni unites the cornerstones of Roman pasta dishes: creamy carbonara, flavorful amatriciana, pasta alla gricia recipe, and authentic cacio e pepe, all in one authentic Italian recipe. Known by Romans as "dirty" pasta, I promise you can't get enough of the rich flavor profile! Buon appetito!

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Ingredients

Servings

4 large egg yolks room temprature
1 cup finely grated Pecorino Romano cheese plus more for serving
Kosher salt and freshly ground black pepper
4 ounces Guanciale cured pork jowl or pancetta, or bacon, cut into 1/4-inch-thick batons
6 ounces sweet or hot Italian sausage 2 links, removed from casing
1 small onion finely chopped
2 cups tomato passata
1 pound rigatoni pasta or short pasta of choice

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Instructions

In a small bowl, whisk together the egg yolks and pecorino cheese until well combined. Season with salt and black pepper. It will be like a thick paste. Set aside.
In a large skillet or large pan over medium heat, cook the guanciale or pancetta until it becomes crispy and golden brown. You can add a drizzle of oil to prevent initial sticking if you desire. Remove it from the skillet and set it aside, leaving the rendered fat in the pan.
In the same skillet, add the finely chopped onion to the skillet and sauté until it becomes translucent.
Add the Italian sausage, breaking it into medium-sized chunk pieces with the back of a wooden spoon or rubber spatula. Cook until the sausage is browned and cooked through.
Pour in the tomato passata and bring the mixture to a simmer. Allow it to cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
While the sauce is simmering, cook the rigatoni in a large pot of salted boiling water until al dente. Drain the pasta, reserving a cup of pasta water.
Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly.
Remove the skillet from heat, and quickly pour the egg mixture over the pasta. Toss the pasta continuously to ensure the sauce coats the pasta evenly. If needed, add a bit of the reserved pasta water to achieve a creamy consistency. Toss and stir until the sauce is creamy, glossy, and clings to the pasta.
Crumble the crispy guanciale or pancetta over the pasta and toss once more.
Serve the Pasta alla Zozzona hot, with additional Pecorino Romano cheese on the side for sprinkling.
Enjoy your delicious rigatoni alla zozzona!

Notes

Tips
Quality Ingredients: Use high-quality ingredients, especially Pecorino Romano cheese, which contributes significantly to the dish's flavor.
Quality Ingredients: Use high-quality ingredients, especially Pecorino Romano cheese, which contributes significantly to the dish's flavor.
Room Temperature Eggs: Allow the egg yolks to come to room temperature before whisking with the cheese. This ensures a smooth and well-emulsified sauce.
Room Temperature Eggs: Allow the egg yolks to come to room temperature before whisking with the cheese. This ensures a smooth and well-emulsified sauce.
Render Guanciale or Pancetta Well: Cook the guanciale or pancetta until it becomes crispy and releases its flavorful fat. This adds richness to the sauce.
Render Guanciale or Pancetta Well: Cook the guanciale or pancetta until it becomes crispy and releases its flavorful fat. This adds richness to the sauce.
Balancing Flavors: Taste the sauce as it simmers and adjust the seasoning. If needed, add salt, pepper, or a pinch of sugar.
Balancing Flavors: Taste the sauce as it simmers and adjust the seasoning. If needed, add salt, pepper, or a pinch of sugar.
Al Dente Pasta: Cook the rigatoni until al dente to maintain a satisfying texture. Overcooked pasta can become mushy when combined with the sauce.
Al Dente Pasta: Cook the rigatoni until al dente to maintain a satisfying texture. Overcooked pasta can become mushy when combined with the sauce.
Reserve Pasta Water: Save a cup of pasta cooking water before draining. This starchy water can be used to adjust the sauce consistency and help it adhere to the pasta.
Reserve Pasta Water: Save a cup of pasta cooking water before draining. This starchy water can be used to adjust the sauce consistency and help it adhere to the pasta.
Quick Sauce Coating: Pour the egg and cheese mixture over the pasta quickly and toss continuously. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
Quick Sauce Coating: Pour the egg and cheese mixture over the pasta quickly and toss continuously. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
Freshly Grated Cheese: Grate the Pecorino Romano cheese just before using it for the best flavor and texture.
Freshly Grated Cheese: Grate the Pecorino Romano cheese just before using it for the best flavor and texture.

Nutrition Information

Show Details

Calories 655kcal (33%) Carbohydrates 67g (22%) Protein 25g (50%) Fat 32g (49%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 182mg (61%) Sodium 604mg (25%) Potassium 677mg (19%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 678IU (14%) Vitamin C 11mg (12%) Calcium 233mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 655 kcal

% Daily Value*

Calories	655kcal	33%
Carbohydrates	67g	22%
Protein	25g	50%
Fat	32g	49%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Cholesterol	182mg	61%
Sodium	604mg	25%
Potassium	677mg	14%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	678IU	14%
Vitamin C	11mg	12%
Calcium	233mg	23%
Iron	3mg	17%