Recipes, Guides, Lifestyles by GRATSI

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EAT

GIOVANNI'S KITCHEN

Pasta alla Zozzona

Every bite is a little messy, a little indulgent, and completely irresistible.

By Giovanni Siracusa

 |  

March 11, 2025

Ingredients

  • 8

    oz Rigatoni

  • 4

    oz Sweet Sausage, casings removed and minced

  • 4

    oz Guanciale, cut into strips

  • 1/2

    Onion, chopped

  • 2

    Egg Yolks

  • 8

     oz Tomato Passata

  • Pecorino Romano, grated to taste

  • Sea Salt and Black Pepper, to taste

  • Extra Virgin Olive Oil, if needed

Instructions

TOTAL TIME

30 minutes

2 servings

This pasta doesn’t play fair. It’s rich, saucy, and bursting with the bold flavors of Rome. Every bite is a little messy, a little indulgent, and completely irresistible, just like the Eternal City itself.

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STEP 1

Heat a pan over low heat. Slowly render the guanciale until crispy. Remove and set aside, keeping the flavorful fat in the pan.

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STEP 2

In the same pan, sauté the onions and sausage over medium heat. If needed, drizzle in a little extra virgin olive oil. Cook until the sausage is mostly browned.

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STEP 3

Pour in the passata and let it simmer gently, allowing the flavors to meld together.

STEP 4

Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni until al dente.

STEP 5

In a separate dry bowl, whisk together the egg yolks, Pecorino Romano, and black pepper, to create a thick paste. Set aside.

STEP 6

Transfer the drained pasta to the sausage and onion pan off the heat. Stir in the egg paste mixture, mixing quickly to create a creamy sauce. If needed, add a splash of pasta water to loosen the sauce. Fold in the crispy guanciale for the final touch.

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STEP 7

Plate the pasta, top with extra Pecorino Romano and a crack of black pepper. Serve immediately and savor this Roman classic.

Perfectly paired with a glass of Gratsi Red, Pasta alla Zozzona is irresistible! Buon Appetito!

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