Pasta Alla Zozzona
Pasta Alla Zozzona (Roman Sausage Rigatoni) unites the cornerstones of Roman pasta dishes in one authentic Italian recipe. Known by Romans as "dirty" pasta, the hearty, rustic flavors of this dish will inspire you to make this again and again for a quick weeknight dinner!
Servings: 6 servings
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
Serving: 1serving | Calories: 655kcal | Carbohydrates: 67g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 182mg | Sodium: 604mg | Potassium: 677mg | Fiber: 4g | Sugar: 7g | Vitamin A: 678IU | Vitamin C: 11mg | Calcium: 233mg | Iron: 3mg
