September 24, 2023


Food Information

Pasta alla Zozzona | Rome’s “Soiled” & Scrumptious Pasta Recipe

2 min read

“Pasta alla Zozzona” roughly interprets to “Soiled Pasta,” a provocative title which you’ll perceive if you style it! It shares the guanciale and tacky egg sauce of a traditional carbonara, however with the addition of onion, tomato, and crumbled sausage. It is type of like a mixture between carbonara and amatriciana, plus sausage and onion. What’s to not love?


Pasta alla Zozzona | Rome’s “Soiled” & Scrumptious Pasta Recipe

Watch the Pasta Grammar video the place we make Pasta alla Zozzona right here:


Makes: 2 servings

Prepare dinner Time: 30-45 minutes

For this recipe, you have to:

  • 2-3 tbsp. additional virgin olive oil

  • 1/4 white onion, diced

  • 2 oz. (55g) guanciale, pores and skin trimmed and chopped into small cubes

  • 1 Italian pork sausage, faraway from the casing

  • 14 oz. (400g) canned entire peeled tomatoes

  • Salt

  • Contemporary black pepper

  • 1 massive egg

  • 1 oz. (30g) grated pecorino cheese

  • 5.5 oz. (160g) rigatoni pasta

  • Giant pan

  • Forks

  • Wood spoon or spatula

  • Bowl

  • Pasta pot

Add the olive oil and diced onion into a big pan over medium warmth. Sauté till the onion is tender and barely clear. Add the chopped guanciale and cook dinner for 2-3 minutes, or till the meat releases some fats. Subsequent, add the sausage and break it up right into a crumble.

As soon as the sausage is browned, add the entire peeled tomatoes. Break them up with a fork and produce the sauce to a mild simmer. Season with a beneficiant pinch of salt and black pepper. The sauce ought to cook dinner for at the least half-hour. Add a bit little bit of heat water as wanted to maintain it simmering and to stop it from thickening an excessive amount of.

Whereas the sauce cooks, whisk the egg, grated pecorino and loads of black pepper right into a thick paste in a bowl. Put aside for later.

When the sauce is nearing completion, carry a pot of water to boil and salt it generously. Add the rigatoni and cook dinner for 2-3 minutes lower than the really useful “al dente” cook dinner time. Use a slotted spoon to switch the pasta into the sauce. Proceed to cook dinner the pasta within the pan, stirring nearly continuously, till it’s al dente to your style. Add a bit pasta water into the pan as wanted if the sauce is just too thick to coat the pasta.

Take away the pan from the warmth and stir within the egg/cheese combination. Serve instantly.

Buon appetito!

Should you take pleasure in Pasta alla Zozzona, then you definitely would possibly like our traditional Carbonara recipe and Bucatini all’Amatriciana!

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