Sausage Rigatoni alla Zozzona
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
4
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Calories
993 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Sausage Rigatoni alla Zozzona
Description
The dish starts by finely chopping onion, removing sausage casings, and cutting guanciale into cubes. After sautéing the onion until translucent, the sausage and guanciale are browned before adding tomato passata. The sauce simmers to develop flavor and seasoning with salt and pepper is added to taste. Meanwhile, rigatoni pasta is cooked al dente and drained, reserving some cooking water.
Egg yolks are beaten with pecorino romano cheese and pepper off the heat to avoid scrambling. After combining pasta with the sauce on low heat briefly, the egg and cheese mixture is stirred in off the heat to create a creamy, rich coating on the pasta without curdling. This results in a luscious, savory pasta with meaty, tomato-based depth and cheesy finish.
The dish can be served immediately and any leftovers can be baked with mozzarella slices for a comforting variation. While rigatoni is the traditional pasta choice, other tubular pasta shapes can be substituted. Care is important to mix egg yolks and cheese off the heat to prevent scrambling and ensure a smooth sauce.
Ingredients
- 320 g rigatoni pasta 12oz) or other type of pasta tube
- 2-3 pork sausages skins removed, Italian
- 200 g Guanciale 7oz) or pancetta cut into cubes, pork cheek
- 450 g tomato passata (1lb) or peeled tomatoes
- 1 onion peeled and finely chopped
- 3 egg yolk
- 100 g pecorino romano (3.5oz)
- salt for pasta and taste
- black pepper ground
Instructions
- Peel and chop the onion finely. Remove the sausage meat from the skin and chop or break into small pieces. Cut the guanciale or pancetta into small cubes or lardons. If using fresh tomatoes, blanch them in boiling water, peel and cut into quarters.
- Fry the onion in olive oil until it starts to become translucent. Then add the sausage meat and the guanciale/pancetta. When the guanciale and sausage has started to brown add the tomatoes/tomato passata. Simmer for 10-15 minutes. Add salt and pepper to taste.
- While the sauce is cooking boil the water for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a little of the cooking water and drain.
- Beat the egg yolk with a fork and add pepper and a couple of tablespoons of pecorino, mix well.
- Add the pasta to the pan with the sauce and sauté for a couple of minutes. Remove the pan from the heat or move the pasta and sauce to a serving bowl and add the egg yolks and cheese. Mix everything together well. Serve immediately with some more Pecorino and black pepper as required.
Notes
- Mix egg yolks and pecorino cheese off the heat to prevent scrambling and achieve a smooth, creamy sauce.
- Leftover pasta can be baked with mozzarella slices on top for a tasty variation.
- Rigatoni is traditional, but other tubular pastas like penne or fusilli may be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 993 kcal
% Daily Value*
| Calories | 993kcal | 50% |
| Carbohydrates | 74g | 25% |
| Protein | 34g | 68% |
| Fat | 62g | 95% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 257mg | 86% |
| Sodium | 1079mg | 45% |
| Potassium | 855mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 873IU | 17% |
| Vitamin C | 15mg | 17% |
| Calcium | 334mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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