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Pasta Alla Zozzona Recipe (Sausage Rigatoni)

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In the same skillet, add the finely chopped onion to the skillet and sauté until it becomes translucent.
  4. 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.
  5. 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.
  6. 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.
  7. Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly.
  8. 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. 
  9. Crumble the crispy guanciale or pancetta over the pasta and toss once more.
  10. Serve the Pasta alla Zozzona hot, with additional Pecorino Romano cheese on the side for sprinkling.
  11. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.