Pasta alla Zozzona Recipe (Roman Sausage Rigatoni) (2024)

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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!

Serve with homemade bread.

Why you’ll love this

These ingredients combine to create a delicious and hearty pasta dish, showcasing Roman cuisine’s rich and robust flavors. With crisp guanciale, juicy sausage, onion, and tomato simmered in rendered pancetta fat, this dishspells delcious!

• 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 his authentic Italian recipe! Search all pasta recipes for more.

Simple Ingredients

Classic Roman pasta alla zozzona recipe requires 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.
• Kosher Salt and Black Pepper: Used for seasoning, enhancing the overall flavor of the pasta.
• Guanciale or Pancetta: Cured pork jowl or bacon, providing a savory and slightly fatty element to the dish.
• Sweet or Hot Italian Sausage: Adds a flavorful and spiced meat component to the pasta.
• Onion: Adds sweetness and depth of flavor to the sauce.
• Tomato Passata: A smooth tomato puree that forms the base of the pasta sauce.
• Rigatoni: Large, ridged pasta tubes that hold the sauce well, creating a satisfying texture in each bite. Use quality pasta!

See the recipe card for quantities.

Instructions

From working-class culinary tradition to one of Rome’s famous pasta dishes, this recipe has it all! Here’s a breakdown of how to make it step-by-step. See the full recipe card below for a printable version.

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!

Substitutions

• Guanciale or Pancetta: If you can’t find guanciale, pancetta is a great alternative. Additionally, bacon can be used in a pinch, although the flavor profile may differ slightly.
• Sweet or Hot Italian Sausage: You can choose sweet or hot Italian sausage depending on your spice preference. Alternatively, you can use ground pork or turkey seasoned with Italian spices.
• Pecorino Romano Cheese: Parmesan cheese can be used as a substitute if Pecorino Romano is unavailable. While the flavor may vary slightly, Parmesan will still contribute a rich and savory element.
• Rigatoni Pasta: Rigatoni’s large and ridged shape can be substituted 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: You can use canned crushed tomatoes or tomato puree if you don’t have tomato passata. Adjust the quantity to achieve your desired sauce 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.

Equipment

Storage

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.

FAQs

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