Easy Mezzi Rigatoni Alla Zozzona With Sausage is a rich, comforting Italian pasta that brings together everything people love about classic Roman cooking in one unforgettable dish. This recipe combines savory sausage, a light tomato sauce, and a silky egg-and-cheese finish that coats every piece of pasta. It’s bold, hearty, and surprisingly simple to make at home, even if you’ve never cooked Roman pasta before.
If you love carbonara, amatriciana, or creamy tomato pastas, this mezzi rigatoni alla zozzona might quickly become a favorite in your kitchen.
Why You’ll Love This Easy Mezzi Rigatoni Alla Zozzona With Sausage
This dish has earned its place as a Roman comfort food classic for good reason. It takes familiar ingredients and transforms them into something deeply satisfying.
- Best of both worlds: It blends the tomato richness of amatriciana with the creamy egg finish of carbonara.
- Hearty and filling: Sausage and pasta make it perfect for hungry families or weekend dinners.
- Simple ingredients: No fancy techniques or hard-to-find items required.
- Restaurant-quality results: The glossy, creamy sauce feels luxurious without heavy cream.
- Crowd-pleaser: It’s bold, savory, and loved by adults and kids alike.
Despite its indulgent reputation, this dish comes together in under an hour and uses pantry-friendly staples.
Ingredients for Easy Mezzi Rigatoni Alla Zozzona With Sausage
Pasta and Sauce
- 1 pound mezzi rigatoni
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup tomato passata or crushed tomatoes
Meat
- 6 ounces Italian sausage, casings removed
- 4 ounces pancetta or guanciale, diced
Egg and Cheese Mixture
- 4 large egg yolks
- 1 cup finely grated Pecorino Romano cheese
- Freshly ground black pepper
Optional Add-Ins
- Red pepper flakes, to taste
- Extra grated cheese for serving
Ingredient Notes and Substitutions
- Mezzi rigatoni: Short, ridged pasta is ideal because it traps the sauce inside and out. Regular rigatoni or penne can be used if needed.
- Sausage: Mild Italian sausage is traditional, but spicy sausage works well if you like heat. For a lighter option, use chicken or turkey sausage.
- Pork alternatives: Replace pancetta with smoked turkey, sautéed mushrooms, or a mix of mushrooms and olive oil for umami without pork.
- Cheese: Pecorino Romano gives the dish its signature sharpness. You may mix in a little Parmesan for a milder flavor.
- No cream needed: The creamy texture comes entirely from egg yolks, cheese, and pasta water.
Step-by-Step Instructions
Step 1 – Prepare the Egg and Cheese Mixture
In a medium bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous amount of freshly ground black pepper. The mixture should be thick, smooth, and paste-like. Set aside at room temperature. This step is crucial, as adding cold eggs later can cause curdling.
Step 2 – Brown the Meats
Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until the fat renders and the pieces become lightly crisp. Add the sausage, breaking it into small chunks with a spoon. Cook until browned and cooked through.
This step builds the foundation of flavor, so don’t rush it.
Step 3 – Build the Tomato Sauce
Add the chopped onion to the skillet with the meats. Cook until soft and translucent, scraping up any browned bits from the pan. Stir in the tomato passata and let the sauce simmer gently for about 10 minutes. It should be flavorful but not too thick.
Season lightly with black pepper and optional red pepper flakes.
Step 4 – Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook the mezzi rigatoni until just al dente. Before draining, reserve at least 1½ cups of pasta water.
Drain the pasta and immediately add it to the skillet with the sauce.
Step 5 – Combine and Finish Off the Heat
Remove the skillet from the heat. Toss the pasta with the sauce, adding a splash of reserved pasta water to loosen it. Slowly stir in the egg and cheese mixture, tossing constantly to create a creamy, glossy sauce.
Add more pasta water as needed until the sauce coats the pasta smoothly without clumping or scrambling.
Serve immediately with extra cheese and black pepper.
Pro Tips for Success
- Always remove from heat before adding eggs to avoid scrambling.
- Use pasta water generously to create a silky, emulsified sauce.
- Work quickly when finishing the dish so the eggs stay creamy.
- Taste before salting since cheese and cured meats add salt.
- Serve right away for the best texture and flavor.
Flavor Variations
- Spicy Zozzona: Use hot Italian sausage and extra red pepper flakes.
- Creamier Style: Add one extra egg yolk for an even richer sauce.
- Vegetable Boost: Stir in sautéed mushrooms or spinach at the end.
- Cheese Blend: Mix Pecorino with a small amount of aged Parmesan.
- Lighter Version: Use chicken sausage and reduce the cheese slightly.
Serving Suggestions
Easy Mezzi Rigatoni Alla Zozzona With Sausage is best served hot and fresh. Pair it with:
- A simple green salad with lemon vinaigrette
- Steamed or roasted vegetables
- Crusty Italian bread
- Sparkling water or a non-alcoholic citrus drink
This dish is filling enough to stand on its own but also works beautifully as part of a larger Italian-style meal.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat on the stovetop with a splash of water to loosen the sauce.
- Freezing: Not recommended, as egg-based sauces lose their creamy texture when frozen.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~620 |
| Protein | ~28 g |
| Carbohydrates | ~62 g |
| Fat | ~30 g |
| Fiber | ~4 g |
| Sodium | ~780 mg |
Values are approximate and will vary based on ingredients used.
FAQ About Easy Mezzi Rigatoni Alla Zozzona With Sausage
What does “alla zozzona” mean?
“Zozzona” roughly translates to “messy” or “indulgent” in Roman dialect. The name reflects the dish’s rich combination of meats, tomato sauce, eggs, and cheese all coming together in one hearty pasta.
Is this the same as carbonara?
Not exactly. While it uses egg yolks and cheese like carbonara, zozzona also includes tomato sauce and sausage, making it heartier and more robust in flavor.
Can I make this without pork?
Yes. You can substitute turkey or chicken sausage and use mushrooms or smoked turkey in place of pancetta. The dish will still be flavorful and satisfying.
Why didn’t my sauce turn creamy?
The most common reasons are adding the eggs over heat or not using enough pasta water. Always remove the pan from heat and add liquid gradually while tossing.
What pasta shape works best?
Mezzi rigatoni is ideal because its ridges and hollow center hold the sauce well. Rigatoni, penne, or ziti are good alternatives.
Easy Mezzi Rigatoni Alla Zozzona With Sausage
Equipment
- large pot
- large skillet
- mixing bowl
- whisk
- wooden spoon or tongs
Ingredients
- 1 lb mezzi rigatoni
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup tomato passata or crushed tomatoes
- 6 oz Italian sausage, casings removed
- 4 oz pancetta or guanciale, diced
- 4 large egg yolks
- 1 cup finely grated Pecorino Romano cheese
- freshly ground black pepper, to taste
- red pepper flakes (optional)
Instructions
- In a medium bowl, whisk together the egg yolks, grated Pecorino Romano, and freshly ground black pepper until thick and smooth. Set aside at room temperature.
- Heat olive oil in a large skillet over medium heat. Add pancetta and cook until the fat renders and the pieces are lightly crisp. Add the sausage, breaking it into small pieces, and cook until browned.
- Add the chopped onion to the skillet and cook until soft and translucent. Stir in the tomato passata and let the sauce simmer gently for about 10 minutes. Season lightly with black pepper and optional red pepper flakes.
- Bring a large pot of well-salted water to a boil. Cook the mezzi rigatoni until al dente. Reserve at least 1½ cups of pasta water, then drain the pasta and add it to the skillet with the sauce.
- Remove the skillet from heat. Toss the pasta with the sauce, adding a splash of reserved pasta water. Slowly stir in the egg and cheese mixture, tossing constantly until creamy and glossy. Add more pasta water as needed and serve immediately.
Notes
Nutrition
Final Thoughts
Easy Mezzi Rigatoni Alla Zozzona With Sausage is the kind of pasta dish that feels comforting, indulgent, and deeply satisfying without being complicated. With simple ingredients and a few smart techniques, you can recreate a beloved Roman classic in your own kitchen. Whether you’re cooking for family, friends, or just yourself, this recipe delivers bold flavor and creamy perfection every time.