Roman Sausage Rigatoni

Why Make This Recipe?

Let's get started!

Featuring crispy guanciale, juicy sausage, onion, and tomato simmered in rendered pancetta fat, this dish is undeniably delicious!

Large Radish

You will love this flavorful pasta dish!

- Elena

egg yolks

pecorino romano cheese



italian sausage

guanciale or pancetta



tomato passata


Whisk the egg yolks and pecorino roman cheese in a bowl until well combined.

Step 1

Season the egg mixture with salt and pepper.

Step 2

Cook the guanciale or pancetta in a skillet until crispy and golden brown. Remove and set aside.

Step 3

Sauté the onion in the same skillet until translucent.

Step 4

Add the Italian sausage to the skillet and break it into pieces.

Step 5

Cook the sausage until browned.

Step 6

Pour the tomato passata into the skillet and bring the mixture to a simmer. Cook the rigatoni in a large pot, drain, and reserve a cup of pasta water.

Step 7

Add the rigatoni into the simmered mixture and toss to coat.

Step 8

Remove the skillet from heat and add the egg mixture. Toss to coat the pasta and stir in the pasta water.

Step 9

Crumble the crispy cooked guanciale or pancetta over the pasta mixture and toss.  

Step 10

Recipe Tip!

While the sauce simmers, taste it and adjust the seasoning as needed.


Ciao!! I'm Elena

If you've enjoyed this recipe as much as I have, don't forget to join my newsletter by subscribing to the link below! I'll send more delicious Italian recipes your way!

Gray Frame Corner