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    Rigatoni alla Zozzona

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    Pixicook editorial team

    A rich and flavorful pasta dish made with guanciale, sweet Italian sausage, passata, and a creamy egg yolk and Pecorino Romano sauce.

    Ingredients for Rigatoni alla Zozzona

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    units in
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    serves
    4 peoplechevron
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    Guanciale, sliced into 1/4-inch-thick strips and cut crosswise into 1/4-inch pieces

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Sweet Italian Sausage, casings removed, broken into 1-inch pieces

    0 oz

    Substitute chevron-down

    Onion, finely chopped

    cups

    Substitute chevron-down

    Passata

    cups

    Substitute chevron-down

    Rigatoni

    0 oz

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Pecorino Romano Cheese, grated fine

    cups

    Substitute chevron-down

    Egg Yolks

    0 large

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    How to Make Rigatoni alla Zozzona

    1. Prepare Guanciale

    First, slice the guanciale into 1/4-inch-thick strips, and then cut those strips crosswise into 1/4-inch pieces. In a 10-inch nonstick skillet, heat the guanciale and one tablespoon of extra-virgin olive oil over medium heat. Stir frequently for 4 to 6 minutes until the guanciale renders its fat and becomes crispy.

    2. Cook Sausage and Onion

    Next, add the sweet Italian sausage and finely chopped onion to the skillet. Break the sausage into pieces no larger than 1/2 inch while cooking. Cook for 8 to 10 minutes, until the sausage is no longer pink and the onions are softened. Stir in the passata, reduce the heat to medium-low, and let the mixture simmer, covered, for 2 to 4 minutes, stirring occasionally.

    3. Cook Rigatoni

    While the sauce simmers, bring 2 quarts of water to a boil in a large pot. Add the rigatoni and a teaspoon of kosher salt. Cook the pasta until it is al dente, stirring often to prevent sticking. Reserve one cup of the pasta cooking water before draining the rigatoni, then return the pasta to the pot.

    4. Combine Pasta and Sauce

    Set the pot with the pasta over medium-low heat and stir in the tomato-meat sauce until the rigatoni is well coated, which should take about a minute. Meanwhile, in a medium bowl, whisk together the grated Pecorino Romano cheese, egg yolks, and black pepper. Slowly whisk in 1/2 cup of the reserved pasta cooking water. The mixture may not be smooth, but that’s okay.

    5. Finish the Dish

    Remove the pot from the heat and stir the egg yolk mixture into the pasta, mixing until the sauce looks glossy and slightly thickened. The residual heat from the pasta will gently cook the egg yolks, creating a creamy sauce. If the sauce is too thick, adjust the consistency with the remaining reserved pasta cooking water.

    6. Serve

    Transfer the pasta to a serving platter and sprinkle with extra Pecorino Romano cheese. Serve immediately and enjoy the rich, savory flavors of your Rigatoni alla Zozzona.

    Variations

    Pasta alla Carbonara

    Focus on eggs, cheese, and pork such as pancetta, bacon, or guanciale, eliminating the tomato sauce for a classic carbonara.

    Pasta Puttanesca

    Transform the core recipe into Pasta Puttanesca by adding olives, capers, anchovies, and garlic to the tomato sauce for a briny and bold flavor.

    Pasta all'Amatriciana

    Use the tomato base and pork from the core recipe but omit the eggs and add chili flakes for a spicy and slightly acidic Amatriciana.

    Pasta alla Norma

    Swap the protein for fried or roasted eggplant and add ricotta salata to the tomato sauce for a vegetarian option with a Sicilian twist.

    Pasta alla Gricia

    This is an Amatriciana without the tomato sauce, focusing on the pork's flavor, cheese, and black pepper.


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