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Easy Mezzi Rigatoni Alla Zozzona With Sausage

Rose
This easy mezzi rigatoni alla zozzona with sausage is a rich Roman-style pasta that combines savory sausage, pancetta, tomato sauce, and a silky egg-and-cheese finish. Hearty, comforting, and full of bold Italian flavor, it delivers restaurant-quality results with simple ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian, Roman
Servings 4 servings
Calories 620 kcal

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

Always remove the pan from heat before adding the egg mixture to avoid scrambling. Use reserved pasta water generously to create a smooth, glossy sauce. Taste before adding salt, as pancetta and Pecorino Romano are naturally salty.

Nutrition

Calories: 620kcalCarbohydrates: 62gProtein: 28gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 245mgSodium: 780mgPotassium: 420mgFiber: 4gSugar: 6gVitamin A: 520IUVitamin C: 12mgCalcium: 380mgIron: 3.2mg
Keyword Italian sausage pasta, mezzi rigatoni alla zozzona, Roman pasta recipe, zozzona pasta
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