20 minutes 
30 minutes 
Serves 6Mezzi Rigatoni alla Zozzona
Mezzi Rigatoni alla Zozzona is a bold Roman classic that blends the best of Italy’s favourite pasta sauces. With crispy guanciale, spicy sausage, rich egg yolks, and a cheesy, glossy tomato sauce, this indulgent dish is perfect for cozy nights or when you want to impress with minimal effort.
Ingredients
- 1 tbsp (15 mL) olive oil
- 4 oz (115 g) guanciale, cut into lardons
- 1/2 yellow onion, finely diced
- 2 hot Italian sausages, casings removed
- 1 clove garlic, thinly sliced
- 2 tbsp (30 mL) tomato paste
- 4 large egg yolks
- 1/4 cup (60 mL) Pecorino Romano, finely grated (plus more for serving)
- 1/4 cup (60 mL) Parmigiano Reggiano, finely grated (plus more for serving)
- 1 box (450 g) Italpasta Artisan Mezzi Rigatoni
- Salt and freshly ground black pepper
Instructions
- Add guanciale and olive oil to a large sauté pan, turn heat to medium and cook until golden and crisp, 10-12 minutes. Remove with a slotted spoon, leaving fat in the pan.
- Add onion and cook until softened, 3–4 minutes. Stir in sausage, breaking it up with a spoon, and cook until browned, 6–7 minutes. Add garlic and cook for an additional 2 minutes.
- Stir in tomato paste and cook 1–2 minutes to caramelize. Return guanciale to the pan. Remove from heat.
- Meanwhile, cook mezzi rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- Whisk egg yolks with Pecorino Romano and Parmigiano in a small bowl.
- Add pasta to the pan with sausage mixture, turn heat to medium-high and add half of the reserved pasta water, cooking until tomato paste forms a glossy sauce. Off the heat, stir in the yolk-cheese mixture, tossing quickly to coat. Add reserved pasta water as needed to create a silky sauce.
- Season generously with freshly ground black pepper and additional cheeses.
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Nutritional Analysis
Calories: 610kcalCarbohydrates: 61gProtein: 22gFat: 30gSaturated Fat: 10gTrans Fat: 0gCholesterol: 175mgSodium: 910mgFiber: 3gSugar: 4g