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Pasta alla Zozzona Recipe

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4.3 from 89 reviews

Pasta alla Zozzona is a rich and flavorful Italian dish featuring rigatoni pasta tossed in a savory sauce made with mild Italian sausage, cherry tomatoes, shallots, and finished with a creamy mixture of egg yolks and Pecorino Romano cheese. The dish combines the freshness of tomatoes with the depth of savory sausage and a luxurious cheesy sauce for a comforting meal perfect for any pasta lover.

Ingredients

For the Pasta and Sauce

  • 12 oz rigatoni
  • 1 tablespoon olive oil
  • 2 medium shallots, chopped
  • 2 mild Italian sausages, casing removed
  • 1 (14 oz) can cherry tomatoes

For the Finishing Sauce

  • 3 egg yolks
  • ⅓ cup freshly grated Pecorino Romano cheese
  • Salt and pepper to taste

Instructions

  1. Prepare Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions, usually around 11-13 minutes. Drain the pasta, reserving about 1/2 cup of pasta water for later.
  2. Sauté Shallots and Sausage: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped shallots and cook until translucent and fragrant, about 3-4 minutes. Add the sausage meat, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
  3. Add Cherry Tomatoes: Pour in the canned cherry tomatoes with their juices. Simmer the mixture gently, letting the tomatoes break down and create a sauce, stirring occasionally, for about 8-10 minutes. Season with salt and pepper to taste.
  4. Mix Egg Yolks and Cheese: In a separate bowl, whisk together the egg yolks and grated Pecorino Romano cheese until smooth. This mixture will create a creamy, rich sauce without scrambling the eggs.
  5. Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the sausage and tomato sauce. Remove the skillet from heat. Quickly and carefully stir in the egg yolk and cheese mixture, tossing continuously to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
  6. Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with additional Pecorino Romano cheese if desired.

Notes

  • Be sure to remove the skillet from the heat before adding the egg mixture to prevent it from scrambling.
  • Reserve some pasta water to adjust the sauce consistency smoothly.
  • This recipe works well with any tubular pasta like penne or ziti if rigatoni is unavailable.
  • For a spicier version, consider using hot Italian sausage or adding red pepper flakes.

Find it online: https://recipethrive.com/pasta-alla-zozzona-recipe/