Why You’ll Love This Recipe
Pasta alla Zozzona isn’t just another pasta recipe—it’s a celebration of bold Italian flavors in perfect harmony. You’ll love this dish for its:
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Combination of multiple iconic Roman pastas in one
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Rich, creamy texture from the egg and cheese emulsion
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Savory depth from the sausage and sauce
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Quick preparation time (ready in just 30 minutes)
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Crowd-pleasing nature—perfect for sharing with family or guests
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Balance of indulgence and acidity from tomatoes
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Beautifully rustic presentation
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Comforting, stick-to-your-ribs satisfaction
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Flexibility to tweak with ingredients you have on hand
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Authentic Roman roots with modern home-cook accessibility
ingredients
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12 oz (340 g) rigatoni pasta
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4 oz (115 g) cured meat or beef-based alternative
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6 oz (170 g) Italian sausage, removed from casing
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1 cup (240 g) tomato passata or finely crushed tomatoes
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2 large egg yolks
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1 whole egg
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1 cup (100 g) Pecorino Romano cheese, finely grated
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Freshly cracked black pepper, to taste
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Salt, for the pasta water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
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Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Reserve at least 1 cup of pasta water before draining.
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In a large skillet over medium heat, cook the cured meat until golden and crisp. Add the sausage and cook until browned, breaking it apart into small crumbles.
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Pour in the tomato passata, stirring to combine. Let the sauce simmer for 5–6 minutes until slightly thickened.
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In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and plenty of freshly cracked black pepper until smooth. Set aside.
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Add the cooked rigatoni to the skillet with the sauce, tossing to coat. Add a splash of pasta water if needed to loosen the sauce.
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Remove the skillet from heat. Pour in the egg-cheese mixture, stirring quickly and continuously until the sauce becomes creamy and coats the pasta. Add more pasta water if necessary to reach your desired consistency.
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Plate immediately and finish with more Pecorino Romano and black pepper to serve.
Servings and timing
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Servings: 4 generous portions
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Add crushed red pepper flakes for a spicy touch.
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Mix in an extra egg yolk or splash of cream for added richness.
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Try with other pasta shapes like mezze maniche or penne rigate.
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Use crushed San Marzano tomatoes instead of passata for deeper flavor.
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Add a small garlic clove with the sausage for an aromatic boost.
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Finish with a drizzle of high-quality olive oil for a silky finish.
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Swap Pecorino with Parmesan for a milder cheese flavor.
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Garnish with fresh parsley for a pop of color.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet with a splash of water over medium heat. Stir frequently until warmed through, adding a bit more Pecorino to refresh the flavor. Avoid microwaving if possible, as it can cause the eggs in the sauce to separate.
FAQs
What does “zozzona” mean in Italian?
“Zozzona” is Roman slang for something messy or dirty—referring affectionately to the dish’s decadent, saucy nature.
Is this pasta spicy?
Not inherently, but you can add red pepper flakes during the sausage cooking step if you like a bit of heat.
Can I make this pasta ahead of time?
You can prepare the sauce and pasta in advance, but add the egg mixture only when reheating to avoid scrambling.
What can I use instead of Pecorino Romano?
Parmesan is a milder substitute, though the flavor will be less sharp and salty. Use extra seasoning to balance it out.
What kind of sausage should I use?
Italian-style sausage is traditional, but any well-seasoned, halal-friendly sausage will work well in this dish.
Can I freeze Pasta alla Zozzona?
It’s not ideal. The egg-based sauce may separate when frozen and reheated. It’s best enjoyed fresh.
Is this dish kid-friendly?
Yes, especially if made without spicy sausage or pepper. Its creamy, rich flavor appeals to many palates.
Can I use other types of pasta?
Yes, but stick with short, ridged varieties like rigatoni or penne to hold onto the thick sauce.
Conclusion
Pasta alla Zozzona is everything a Roman pasta should be—flavorful, rich, and wonderfully indulgent. By blending the techniques and ingredients of Italy’s most beloved pasta dishes, this recipe creates a deeply satisfying meal that feels both rustic and refined. Whether you’re cooking for a cozy night in or to impress guests, this pasta delivers bold taste and timeless tradition in every bite.
Pasta alla Zozzona: A Roman Classic Full of Bold Flavor
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Pasta alla Zozzona is a rich and indulgent Roman pasta that combines the creamy elements of carbonara, the savory depth of amatriciana, and the simplicity of cacio e pepe. Made with sausage, cured meat, tomatoes, eggs, Pecorino Romano, and black pepper, it’s a bold, comforting dish with authentic Roman roots.
Ingredients
12 oz (340 g) rigatoni pasta
4 oz (115 g) cured meat or beef-based alternative
6 oz (170 g) Italian sausage, removed from casing
1 cup (240 g) tomato passata or finely crushed tomatoes
2 large egg yolks
1 whole egg
1 cup (100 g) Pecorino Romano cheese, finely grated
Freshly cracked black pepper, to taste
Salt, for the pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Reserve at least 1 cup of pasta water before draining.
- In a large skillet over medium heat, cook the cured meat until golden and crisp. Add the sausage and cook until browned, breaking it into small crumbles.
- Pour in the tomato passata, stir to combine, and let the sauce simmer for 5–6 minutes until slightly thickened.
- In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and plenty of freshly cracked black pepper until smooth. Set aside.
- Add the cooked rigatoni to the skillet with the sauce and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
- Remove the skillet from heat. Quickly stir in the egg-cheese mixture, mixing continuously until the sauce is creamy and coats the pasta. Add more pasta water as needed for desired consistency.
- Serve immediately with extra Pecorino Romano and freshly cracked black pepper on top.
Notes
Add crushed red pepper flakes for a spicy touch.
Mix in an extra egg yolk or a splash of cream for more richness.
Use mezze maniche or penne rigate instead of rigatoni if desired.
Crushed San Marzano tomatoes can replace the passata for a deeper flavor.
Add a small garlic clove when cooking the sausage for added aroma.
Drizzle with high-quality olive oil before serving for a silky finish.
Swap Pecorino with Parmesan for a milder flavor profile.
Garnish with fresh parsley for color and freshness.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 165mg
