5 from 44 votes
Sausage Rigatoni alla Zozzona
Sausage Rigatoni alla Zozzona is a hearty pasta dish featuring rigatoni tossed in a rich tomato sauce made with Italian pork sausages, guanciale or pancetta, onions, and finished with a creamy mixture of egg yolks and pecorino romano cheese. This combination provides a savory, slightly spicy sauce with a balanced richness and comforting depth of flavor, perfect for serving as a filling main course.
Prep Time
15 mins
Cook Time
25 mins
Servings:
4
Calories:
993 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 993
% 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.