Pasta alla Zozzona

5 from 3 votes

If Carbonara and Amatriciana had a baby, it would be this messy, delicious Pasta alla Zozzona. This recipe combines rich pancetta and sausage with a tomato sauce base and a cheesy mixture that brings it all together. The end result is a creamy, tomatoey sauce that is out of this world.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Luay Ghafari

Cost: $10

Ingredients

¾ cup Pancetta (cut into small pieces)
1 lb Italian sausage (removed from casing)
1 tbsp Olive oil (optional, only if needed)
2 cups Tomato sauce or passata
1 Basil sprig
1 lb Rigatoni pasta
2 Egg yolks
1 cup Pecorino Romano (grated)
Salt and black pepper to taste
Basil and extra cheese for garnish

Instructions

Fry the Pancetta. Start by heating a large Dutch oven or heavy pot over medium heat. Add ¾ cup Pancetta (cut into small pieces) and let it cook slowly, rendering its fat until it becomes golden and crispy. This step builds the first layer of flavor, so take your time. Rushing it could leave you with chewy bits instead of crispy perfection.
Fry the Sausage. Once the pancetta is crisp, remove it from the pan using a slotted spoon, leaving the rendered pancetta fat behind. If you need more oil to cook the sausage, add a small amount of optional olive oil. Add 1 lb Italian sausage (removed from casing) and cook on medium-high heat until golden brown (about 8-10 minutes), breaking it up with a wooden spoon as it cooks. This will add even more depth to the sauce.
Add the Tomato Sauce and Simmer. Pour in 2 cups Tomato sauce or passata, stirring to combine it with the browned sausage and pancetta drippings. Add 1 Basil sprig. Let it simmer on medium-low heat for about 15-20 minutes to allow the flavors to meld together. If it thickens too much, add a splash of pasta water later to loosen it up. Taste the sauce and adjust the seasoning but keep in mind that the cheese and egg mixture is coming later which will add some more salt to the dish.
Cook the Pasta and Add it to the Sauce. While the sauce simmers, cook 1 lb Rigatoni pasta in well-salted boiling water per package directions. Reserve some pasta water before draining. Transfer pasta directly to the sauce, tossing to coat.
Make the Pecorino Mixture and Add it Off Heat. In a small bowl, whisk together 2 Egg yolks and 1 cup Pecorino Romano (grated). Slowly add ¼ cup of slightly cooled pasta cooking water, stirring well. Remove the pot from heat and slowly stir in the cheese and egg mixture, letting the residual heat create a silky sauce. Also add the cooked pancetta. Be careful not to overheat, or you’ll end up with scrambled eggs instead of a creamy coating.
Serve with Extra Cheese and Fresh Basil. Plate the pasta and finish with extra Pecorino Romano and a few fresh basil leaves for contrast and freshness.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient Notes:

Pancetta: If you can’t find pancetta, guanciale or thick-cut bacon can be used as substitutes.
Sausage: A lot of the flavor in the finished dish will from the sausage, so use high-quality Italian sausage. I like using mild fennel flavored sausage. A spicy Italian sausage can also work if you want a little heat. If you can buy the ground sausage meat on its own, do that. You will have to remove the meat from casing if you can only find sausage links.
Tomato Sauce: I use a jarred tomato passata or can of good quality San Marzano or Roma tomatoes. If using a can, I always recommend you get canned whole tomatoes which you can crush or blend yourself.
Pecorino Cheese. This sharp, salty cheese adds depth to the dish. Parmesan can be substituted. I have used both in the past. Use what you have on hand.

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