Preparation Time: 20 min.
Cooking Time: 30 min.
Pasta alla zozzona is a rich first course of traditional and popular Roman cuisine. An easy recipe in the process, which brings together simple but substantial ingredients giving life to a true triumph of flavors. Under the banner of conviviality.
360 g of rigatoni
250 g of sausage
200 g of bacon into strips
3 tablespoons of grated pecorino romano
350 g of canned cherry tomatoes
Pasta alla zozzona is a hearty and rustic first course typical of the Roman tradition. Very rich in taste, it is a pasta to be proposed on any convivial and informal occasion.
A specialty perhaps less known than other cornerstones of Lazio cuisine that are now considered national classics, such as Spaghetti alla carbonara or Bucatini all'amatriciana, but which definitely deserves to be discovered.
The process to make it is easy: the sauce that characterizes the recipe is prepared by browning the bacon and sausage with the fried onion, adding the cherry tomatoes and cooking. At the time of seasoning the pasta, generally rigatoni cooked al dente, a cream of egg yolks is added, beaten with grated pecorino romano, salt and pepper. This last operation must be strictly carried out away from the fire to avoid the omelette effect.
Finally, the pasta alla zozzona is served on the table with more pecorino: a real explosion of flavors, and calories, to be enjoyed with a glass of red wine.
To make the pasta alla zozzona, first finely chop the onion and sauté it gently in a saucepan with the oil. When it is transparent, add the sausage, deprived of the casing and well shelled, together with the bacon. Sauté until the sausage has changed color.
Add the canned tomatoes, salt, pepper and reduce the sauce, with a covered pot, cooking for about 15-20 minutes. Meanwhile, in a bowl, beat the egg yolks with a pinch of salt, a pinch of pepper and the grated pecorino. You will have to get some kind of thick cream.
Boil the pasta, drain it al dente and transfer it to the pan with the sauce. Off the heat, add the cream of egg yolks, whipping the rigatoni with a little cooking water, if necessary. Stir and transfer to serving dishes. Serve the pasta alla zozzona with more grated pecorino romano, to taste.