The Best Rigatoni alla Zozzona (Classic Pasta Recipe)
This pasta pulls no punches—it’s bold, meaty, creamy, and saucy all in one bite. Rigatoni alla Zozzona is the Roman kitchen’s answer to “why not both?”—combining the best of carbonara and amatriciana into one decadent dish. We’re talking guanciale, sausage, tomato sauce, and a silky egg yolk mixture that clings to every piece of pasta like a dream.
My Love of Roman Classic Pastas
There’s just something about the classic Roman pasta dishes that feels like home to me. They’re bold, simple, and rooted in tradition—but always leave room for a little personality. This rigatoni alla zozzona is my take on that “big mess” of a dish, and if you love Roman pastas like cacio e pepe, rigatoni carbonara, bucatini alla amatriciana, or pasta alla gricia, you’re going to want to add this one to your rotation. Traditional Roman fare is unlike anything else, and this rigatoni alla zozzona is no exception!
Recipe Highlights: Rigatoni alla Zozzona
- Inspiration – Roman Roots with a Twist: This pasta alla zozzona dish is a mashup of several cornerstones of Roman cuisine: the guanciale from amatriciana, the egg yolks from carbonara, and the sausage from la cucina povera of the surrounding countryside. The word zozzona means “dirty” in the Roman dialect—fitting for a dish that throws it all in.
- Best Served For – Cozy Dinners with a Bit of Flair: Perfect for a cold night in or an Italian-themed date night when you want something a little indulgent without being fussy.
- What Makes It Special – The Egg Yolk Mixture: That combo of egg yolks, Pecorino Romano, and pasta water stirred in off heat gives you a sauce that’s rich, luscious, and creamy—without cream.
- Our Little Twist: A bit of lemon zest at the end brightens this hearty pasta dish and cuts through all that richness. Trust me—don’t skip it.
Important Ingredients and Tips
- Italian Sausage: Go for a high-quality pork sausage with a good ratio of fat to lean meat. If it comes in links, remove the casings and break it into small pieces—it gives that classic sausage meat texture and soaks up the pan drippings.
- Guanciale: You want that guanciale fat to render slowly in a hot pan so it crisps up and flavors everything that follows. Guanciale is the traditional choice for this dish, bringing a deep, pork cheek richness that’s hard to beat. If you can’t find guanciale, pancetta is a common substitute.
- San Marzano Tomatoes: These tomatoes are sweeter and less acidic, which works well here since we’re building a tomato-based sauce that needs to balance hot Italian sausage, egg, and cheese. Crush them by hand into a small dish for texture you can control.
- Pecorino Romano Cheese: Stick to authentic pecorino cheeses—imported from Lazio if you can. It’s salty, funky, and a key to making the egg yolk mixture really shine.
- Extra-Virgin Olive Oil: Remember, don’t skip on the good olive oil!
Suggested Ingredient Substitutions and Additions
- Sausage Swap: Use spicy Italian sausage for added kick or even ‘nduja for a smoky heat.
- Guanciale Alternative: Can’t find guanciale? Pancetta will work in a pinch, or even a small amount of crisp bacon if needed.
- Add Veggies: Stir in a few halved fresh cherry tomatoes or sautéed mushrooms during the simmer step.
- Herb Boost: Add a handful of fresh parsley or basil before serving for color and freshness.
Step by Step Instructions
- Boil the pasta water: Bring a large pot of salted water to a boil. Cook 12 oz rigatoni just shy of al dente (about 1 minute less than the package says). Reserve 1 cup of pasta water, then drain.
2. Build the base: Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add 4 oz guanciale and cook until just crisp, about 4 minutes.
3. Add 1/2 lb Italian sausage, breaking it into chunks, and cook until browned, about 5 more minutes.
Next, add aromatics: Stir in 1/2 chopped onion, sauté until translucent, about 3 minutes. Add 2 minced garlic cloves and 1/2 tsp red pepper flakes (if using), and cook for 30 seconds until fragrant.
4. Deglaze and simmer: Add 1 tablespoon tomato paste, stir it into the fat, then deglaze with 1/2 cup dry white wine. Simmer for 2–3 minutes.
Add 1 cup crushed San Marzano tomatoes and cook down for 5–6 minutes until thickened slightly.
5. Make the cheesy egg mixture:
In a small bowl, whisk together 2 egg yolks, 1 whole egg, 1/2 cup Pecorino Romano, and a big pinch of black pepper.
6. Set it aside to use in a few minutes.
7. Toss it all together: Add the drained rigatoni to the sauce with a splash of reserved pasta water.
8. Stir to coat the pasta and let everything meld over low heat for a minute.
9. Temper the egg mixture: Remove the pan from heat. Slowly drizzle the egg-cheese mixture into the pasta, tossing constantly to prevent scrambling. Add a splash more pasta water to loosen if needed. Finish with lemon zest and extra Pecorino to taste.
10. Serve and devour: Top with more Pecorino, black pepper, and fresh herbs if using. Serve immediately—with crusty bread to mop up any sauce, of course.
Expert Tips From My Kitchen
- Use a slotted spoon to transfer the pasta—some of that pasta water clinging to it helps the sauce.
- Don’t add the egg yolk mixture on heat, or you risk scrambling.
- Crush the tomatoes by hand for a rustic, traditional texture.
- If your sauce seizes up, a few tablespoons of the reserved pasta water can bring it back to life.
Serving Suggestions
- Wine Pairing: Go for a bold Italian red—something like a Cesanese from Lazio or a Chianti with structure.
- Change it Up: Try it with bucatini for even more slurp or spoon it into a baking dish, top with cheese, and bake for a “dirty” pasta bake.
- Perfect Pair: Serve with garlicky sautéed greens or a lemony fennel salad to balance the richness.
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of water or white wine to loosen the sauce.
- Not freezer-friendly due to the egg-based sauce—it’s best fresh.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Rigatoni alla Zozzona (Roman Pasta with Guanciale and Sausage)
Equipment
- Large sauté pan or deep skillet
- Large pot for pasta
- Slotted Spoon
- Tongs or wooden spoon
- Microplane or fine grater
Ingredients
- 1 tablespoon olive oil
- 4 ounces guanciale diced
- 1/2 pound Italian sausage casings removed
- 1/2 small yellow onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional, for heat
- 1 cup canned San Marzano tomatoes crushed by hand
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 2 large egg yolks
- 1 large egg
- 1/2 cup finely grated Pecorino Romano cheese plus more for serving
- Freshly cracked black pepper
- 12 ounces rigatoni
- Salt for pasta water
- Zest of 1/2 lemon for brightness—our little twist!
- Fresh parsley or basil optional for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook 12 oz rigatoni just shy of al dente (about 1 minute less than the package says). Reserve 1 cup of pasta water, then drain.
- Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add 4 oz guanciale and cook until just crisp, about 4 minutes. Add 1/2 lb Italian sausage, breaking it into chunks, and cook until browned, about 5 more minutes.
- Stir in 1/2 chopped onion, sauté until translucent, about 3 minutes. Add 2 minced garlic cloves and 1/2 tsp red pepper flakes (if using), and cook for 30 seconds until fragrant.
- Add 1 tablespoon tomato paste, stir it into the fat, then deglaze with 1/2 cup dry white wine. Simmer for 2–3 minutes. Add 1 cup crushed San Marzano tomatoes and cook down for 5–6 minutes until thickened slightly.
- In a small bowl, whisk together 2 egg yolks, 1 whole egg, 1/2 cup Pecorino Romano, and a big pinch of black pepper. Set aside.
- Add the drained rigatoni to the sauce with a splash of reserved pasta water. Stir to coat the pasta and let everything meld over low heat for a minute.
- Remove the pan from heat. Slowly drizzle the egg-cheese mixture into the pasta, tossing constantly to prevent scrambling. Add a splash more pasta water to loosen if needed. Finish with lemon zest and extra Pecorino to taste.
- Top with more Pecorino, black pepper, and fresh herbs if using. Serve immediately—with crusty bread to mop up any sauce, of course.
Notes
- Cook guanciale slowly: Let it render over medium heat until crispy—don’t rush it, or you’ll lose the flavorful fat that builds the sauce.
- Remove from heat before adding the egg mixture: Toss the pasta off the heat to create a silky sauce without scrambling the eggs.
- Save your pasta water: A splash at the end helps loosen the sauce and gives it the perfect creamy texture.