Rigatoni Zozzona
If you are on a diet or am looking to cut down on fat, then you can go ahead and leave this recipe now…still around? Alright then.
Today I’m going to share with you a dish from deep in the heart of Rome that combines a variety of unique ingredients for a rich but flavorful dish, pasta zozzona. Zozzona comes from the Italian word zozzo, meaning dirty, and gets the name because it is a fairly dirty, highly caloric dish that features guanciale, sausage, and a tomato sauce that is thickened with egg yolks. Think of this as a cross between Pomodoro, Carbonara, and Meat lover’s.
Now, like many dishes in Italy, Pasta Zozzona does have a few variations that depend on who is cooking it. Some make it with onions, some without, some use fresh tomatoes, some use passata, you get the idea. I’m not going to outright say which variety is the best because I’m sure they are all delicious, this is just how I’ll be doing the dish.
If you’re looking for the ultimate cheat day dish or am in the mood for an upgrade on pasta night, then I think this is what you need.
Serves 6
Time: 45 mins
Difficulty: Easy
4 ounces guanciale or pancetta, cut into thick strips
5 mild or hot Italian sausage links, skins removed
2 large shallots, minced
4 garlic cloves, minced
2 tbsp tomato paste
(optional) 1 tbsp of Calabrian chili paste or a pinch of red pepper flakes. (omit if using hot sausages)
1 (28oz) can crushed tomatoes
1 pound rigatoni or whatever pasta you have
Salt
4 egg yolks
1 cup freshly grated Parmigiano Reggiano or Pecorino Romano
2 tbsp freshly ground black pepper
(This step feels kinda obvious for any pasta dish at this point) Bring a pot of salted water to a boil.
In a large frying pan, cook the guanciale over medium-low heat for about 5 minutes, or until the fat is rendered and the guanciale is browned and crispy. Remove with a slotted spoon to a plate lined with paper towels, then set aside.
Turn up the heat to medium-high, then crumble the sausage meat into the rendered guanciale fat and cook, breaking up the meat more with a wooden spoon, until the meat is browned and no longer pink in the center.
Add the shallots, garlic, tomato paste, and Calabrian chili (if using) to the pan, then cook for another minute, then add the crushed tomatoes, bring that to a simmer, then cook for 15-20 minutes, or until the sauce thickens.
While the sauce simmers, dump the pasta into the boiling water and cook, stirring occasionally, until al dente. (7-9 minutes) Reserve 1/2 cup of the pasta cooking water, then drain.
Whisk the egg yolks, cheese and black pepper in a small bowl until combined. Add the pasta to the sauce and toss to combine. Remove from the heat, then add the egg yolk mixture and a splash of pasta cooking water, then stir until the sauce thickens to a creamy texture, adding more pasta water if needed.
To serve, divide everything among bowls then top with the reserved guanciale.
