Mezzi 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.

Prep Time20

Cook Time30

Total Time50

Cuisine: Italian

Pasta Range: Artisan

Pasta Shape: Rigatoni, Mezzi Rigatoni

Cooking Skill: Novice

Serves:

Calories: 610kcal

Author: Alex Page

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.

Nutritional Analysis