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Pasta alla Zozzona Recipe

Pasta alla Zozzona Recipe

4.8 from 10 reviews

Pasta alla Zozzona is a classic Roman pasta dish featuring rigatoni or penne tossed in a creamy, tomato-based sauce with Italian sausage and pancetta. The addition of egg yolks and Pecorino Romano cheese creates a rich and decadent flavor profile that is sure to impress.

Ingredients

Units Scale

Pasta:

  • 12 ounces rigatoni or penne pasta

Sauce:

  • 1 tablespoon olive oil
  • 1/2 pound Italian sausage (casings removed)
  • 4 ounces pancetta (diced)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 cup dry white wine (optional)
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Finish:

  • 2 egg yolks
  • 1/2 cup grated Pecorino Romano cheese
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Cook the Pasta: Boil the pasta until al dente, then drain, reserving 1/2 cup of pasta water.
  2. Prepare the Sauce: In a skillet, cook pancetta, sausage, onion, and garlic. Add wine, tomatoes, tomato paste, and seasonings; simmer.
  3. Finish the Dish: Whisk egg yolks and cheese, toss pasta in sauce, then add egg mixture off heat, incorporating reserved pasta water.

Notes

  • Work quickly when adding the egg yolks to avoid scrambling—toss vigorously off the heat.
  • For a more traditional taste, substitute guanciale for pancetta.

Nutrition