Rigatoni alla Zozzona

Rigatoni alla Zozzona.

Absolutely the last meal to have  before you start your diet! Yes, Domani you can start your diet.

Rigatoni  alla Zozzona


For 4 Person(s)

For the Pasta:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, cut into a 1/4 inch dice
  • 1 pound sweet italian sausage, casings removed
  • 4 ounces pancetta, cut into a 1/2 inch dice
  • 1 24 oz jar passata or crushed tomatoes
  • 1/4 teaspoon salt - optional
  • 1 pound dried rigatoni
  • 4 large egg yolks
  • 1 cup grated pecorino romano, plus extra for sprinkling


  1. Get the ingredients needed for this recipe HERE
  2. Put a large skillet with a lid over a medium flame and heat the oil. Add the onion and sauté for 5 minutes, or until the onion begins to soften.
  3. Raise the flame to high. Add the sausage and pancetta and sauté until browned, about 7-10 minutes.
  4. Add in the passata. Rinse the jar out with 2 inches of water and add it to the pan. Add in the salt and stir. Lower the flame to a simmer. Cover and cook for 10 minutes.
  5. In the meantime drop the pasta into generously salted boiling water.
  6. In a small bowl, whisk together the egg yolks and pecorino together. Scoop out 1/4 cup of the pasta water and whisk it into the egg yolks and cheese until smooth. This will temper the mixture so it doesn’t curdle.
  7. Drain the pasta and add it to the sauce. Toss for 1-2 minutes.
  8. Turn off the heat and add the egg mixture to the pasta and mix until fully combined. Serve immediately with an extra sprinkle of pecorino romano cheese.



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