Pasta Alla Zozzona Recipe (Sausage Rigatoni)
Pasta Alla Zozzona- this 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!
Servings: 6 servings
Ingredients
- 4 large egg yolks room temprature
- 1 cup finely grated Pecorino Romano cheese plus more for serving
- Kosher salt and freshly ground black pepper
- 4 ounces guanciale cured pork jowl or pancetta, or bacon, cut into 1/4-inch-thick batons
- 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
- 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. You can 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!
Notes
Tips
-
- Quality Ingredients: Use high-quality ingredients, especially Pecorino Romano cheese, which contributes significantly to the dish's flavor.
-
- Room Temperature Eggs: Allow the egg yolks to come to room temperature before whisking with the cheese. This ensures a smooth and well-emulsified sauce.
-
- Render Guanciale or Pancetta Well: Cook the guanciale or pancetta until it becomes crispy and releases its flavorful fat. This adds richness to the sauce.
-
- Balancing Flavors: Taste the sauce as it simmers and adjust the seasoning. If needed, add salt, pepper, or a pinch of sugar.
-
- Al Dente Pasta: Cook the rigatoni until al dente to maintain a satisfying texture. Overcooked pasta can become mushy when combined with the sauce.
-
- Reserve Pasta Water: Save a cup of pasta cooking water before draining. This starchy water can be used to adjust the sauce consistency and help it adhere to the pasta.
-
- Quick Sauce Coating: Pour the egg and cheese mixture over the pasta quickly and toss continuously. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
-
- Freshly Grated Cheese: Grate the Pecorino Romano cheese just before using it for the best flavor and texture.
Nutrition
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
