Pasta alla Zozzona Recipe (Roman Sausage Rigatoni)
Updated Aug 13, 2025, Published Jun 26, 2024
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Pasta Alla Zozzona (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!
Enjoy the beauty of Roman cuisine with this authentic Roman pizza al taglio made with Roman pizza dough!
Why You’ll Love This Recipe
These ingredients combine to create a delicious and hearty pasta dish, showcasing Roman cuisine’s rich and robust flavors.
- Rich and Creamy Texture: the combination of egg yolks and Pecorino Romano cheese creates a luscious and creamy sauce that coats the pasta beautifully.
- Savory and Flavorful: Including guanciale, pancetta, and sweet or hot Italian sausage adds layers of savory and spiced flavors. The savory tomato flavor of amatriciana is achieved with the cooked meat and hearty tomato sauce.
- Simple Yet Impressive: While the recipe involves a few steps, it remains relatively simple and approachable, making it perfect for both weeknight dinners and special occasions.
You’ll love this authentic Italian recipe! Try my creamy mushroom pasta, spinach manicotti with ricotta, or easy pesto pasta for more dinner ideas!
Made With Amore,
Ingredients for Pasta alla Zozzona
Classic Roman pasta alla zozzona recipe requires a few simple and humble ingredients to create a rich and satisfying pasta dish.
- Egg Yolks: Add richness and creaminess to the pasta sauce.
- Pecorino Romano Cheese: A flavorful and salty Italian cheese that enhances the taste of the dish.
- Guanciale or Pancetta: Like in my pasta with pancetta and peas, this Italian cured pork jowl or bacon provides a savory and slightly fatty element to the dish.
- Tomato Passata: A smooth tomato puree that forms the base of the pasta sauce. Use any leftover passata in classic pasta al forno or Italian eggs in purgatory!
- Rigatoni: Large, ridged pasta tubes that hold the sauce well, creating a satisfying texture in each bite. Use good quality pasta for the best texture!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Pecorino Romano Substitute: Parmesan cheese can be used as a substitute; the flavor may vary slightly, but it will still add a rich and savory flavor. Use any leftover cheese in these crispy Parmesan Brussels sprouts to make a tempting side dish!
- Pasta Shapes: Substitute with other large pasta shapes, like penne or mezzi rigatoni. The key is to use a pasta that can hold the sauce well.
- Tomato Passata Substitute: Use canned crushed tomatoes or tomato puree instead of passata; simply adjust the quantity to achieve the desired consistency.
- Spice Level: Adjust the spice level by choosing mild or hot sausage, or by adding crushed red pepper flakes or Calabrian chili paste to the sauce for an extra kick. Any leftover sausage from a package can be used in my delicious Italian sausage sandwiches and pasta alla Norcina!
How to Make Pasta alla Zozzona
From working-class culinary tradition to one of Rome’s famous pasta dishes, this recipe has it all! Follow these step-by-step photos for the best results. Find the full steps and ingredients in the recipe card below.
- 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. 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!
Recipe FAQs
Zozzona is an Italian term that can be translated to mean “dirty” or “sloppy” in English. In the context of the dish pasta alla zozzona, the name suggests a rustic and hearty preparation, capturing the essence of a comforting, flavorful, and somewhat messy pasta dish. The term reflects the unpretentious and down-to-earth nature of the cuisine, emphasizing the deliciousness that arises from a combination of simple, wholesome ingredients.
It’s traditional to use Italian sausage in pasta alla zozzona; either mild or hot works beautifully here. Use my recipes for homemade Italian sausage and this easy Italian sausage seasoning to make delicious sausage like we do in Italy!
Yes, it’s a traditional and beloved dish in Rome! It’s popular for its rich flavors and hearty, rustic appeal. It combines the best of Rome’s pasta dishes in one delicious meal.
Allow any leftovers to cool to room temperature before transferring them to an airtight container. Refrigerate the container within two hours of cooking to maintain freshness. It is best if consumed within 3 days of making.
Serving Suggestions
Start your meal with these crispy antipasto salami cups, then enjoy this Roman pasta dish with a classic Italian bread, like a chunk of hearty ciabatta bread or a slice of no knead focaccia bread. Or enjoy a light side dish, like this authentic Italian chopped salad or Tuscan roasted broccoli, instead. Then, enjoy an authentic dessert, like my popular authentic Italian tiramisu, for a refreshing end to your meal!
My Pro Tips
Expert Tips
- Use high-quality ingredients, especially for the Pecorino Romano cheese, which contributes significantly to the dish’s flavor.
- Allow the egg yolks to come to room temperature before whisking with the cheese. This ensures a smooth and well-emulsified sauce.
- Taste the sauce as it simmers and adjust the seasoning. If needed, add salt, pepper, or a pinch of sugar.
- Cook the rigatoni until al dente to get the perfect texture. Overcooked pasta can become mushy when combined with the sauce. Get my tips for cooking pasta perfectly!
- Freshly Grate Your Own Cheese: Grate the Pecorino Romano cheese just before using it for the best flavor and texture.
Other Italian Pasta Recipes You’ll Love
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Pasta Alla Zozzona (Roman Sausage Rigatoni)
Ingredients
- 4 large egg yolks, room temperature
- 1 cup finely grated Pecorino Romano cheese, plus more for serving
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 4 ounces guanciale (cured pork jowl), or pancetta or bacon, cut into 1/4-inch-thick strips
- 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
- Whisk together the egg yolks and pecorino cheese in a small bowl until well combined and it has a paste-like texture. Season with salt and black pepper and set aside.
- Heat a large skillet or large pan over medium heat along with a drizzle of oil if desired. Add the guanciale or pancetta and cook until it becomes crispy and golden brown. Set aside the meat, leaving the rendered fat in the pan.
- Add the finely chopped onion to the rendered fat in the skillet and sauté until it becomes translucent.
- Add the Italian sausage, breaking it into medium-sized chunks 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
- Use high-quality ingredients, especially for the Pecorino Romano cheese, which contributes significantly to the dish’s flavor.
- Allow the egg yolks to come to room temperature before whisking with the cheese. This ensures a smooth and well-emulsified sauce.
- Taste the sauce as it simmers and adjust the seasoning. If needed, add salt, pepper, or a pinch of sugar.
- Cook the rigatoni until al dente to get the perfect texture. Overcooked pasta can become mushy when combined with the sauce. Get my tips for cooking pasta perfectly!
- Freshly Grate Your Own Cheese: Grate the Pecorino Romano cheese just before using it for the best flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good! Easy and tasty. The sauce is creamy and the small bits of pancetta is a good addition. I made 8oz of pasta instead of 16oz because we like our pasty saucy and it turned out just right. The recipe will be printed and added to our recipe book of ‘make against’.
Yay! I am happy you loved it and want to make it again. Enjoy.
Loved this recipe. Full of flavor and easy to prepare!!
Yes! I am happy you loved this classic Roman dish. Enjoy!
i went int my local Italian market Mr Sausage here in Huntington NY. When the owner saw all my ingredients he said I must be making something special and it was.
What a delicious dish. The carbonara part along with the crispy guanciale made for a wonderful and different pasta dish. I topped it off with ome fresh garlic bread the sprinke of Romano.
I love your recipes.
I love that the owner foresaw there was something delicious coming with the quality ingredients you purchased! Yes, this one is a dinner-winner every time. I am happy you loved it.
made this last night it was amazing ! i kinda over salted cause my hubby says i never salt enough lol my fault but still sooooo good !!!
Yay! SO happy you both loved it! Yes, taste test for the salt ;).
Really good!
So happy you loved it. This pasta is a mix of all the Roman classics!
Made this dish for me and my pops this past Sunday. It was gone in minutes! 5 outta 5 stars and would recommend this fun recipe for anyone looking to elevate their Sunday dinner. Carbonara, salciccia, pancetta – three ingredients for a pasta party!
Yes, perfect for a Sunday dinner. I am happy both of you loved it.
My husband and I loved this recipe. Never had pasta alla zozzona before but I made it last night and definitely already craving it again! The recipe itself was easy to follow, prep was simple, and the taste was out of this world!! It turned out smooth and rich, with the perfect flavor. I didnโt make any alterations except I used ground sausage because I had some on hand instead of buying sausage links. 10/10 !!
Thrilled you and your husband loved it. It’s a fun one to make with delicious and deep flavors. Hope you enjoy time and time again.
You will love this flavorful pasta dish!
I made this dish tonight and it got demolished!! Incorporating egg yokes is a game changer. Very tasty!!
YAY! So happy everyone LOVED it. So many more yummy recipes to try!