sausage pasta recipe: pasta alla zozzona

A rich Roman pasta from the Castelli Romani, where Carbonara, Amatriciana and Gricia meet in one gloriously “dirty” dish.

WHY IS IT CALLED “ALLA ZOZZONA”?

In Roman dialect, zozzo means dirty. Very dirty.

Not literally, in this case, of course.

It describes something wonderfully excessive: greasy, overstuffed, improvised, unapologetically indulgent.

Romans use it affectionately.

Late-night food trucks are called gli zozzoni because they pile burgers, sausages, onions, sauces, pickles, and whatever else they have into enormous sandwiches. If you ask anyone in Rome who the most famous one is, chances are they’ll answer Giorgione lo Zozzone, near Ponte Milvio.

Pasta alla Zozzona follows exactly the same philosophy.

sausage pasta recipe from Rome
sausage pasta recipe #gourmetproject

THE PASTA BORN FROM LEFTOVERS

Legend has it that this pasta was born in the Castelli Romani, just outside Rome.

Imagine you’ve cooked:

  • Carbonara on Monday;
  • Amatriciana on Thursday;
  • Gricia on Friday.

You’ve still got eggs.

Some guanciale.

A bit of tomato.

Pecorino.

Perhaps even a sausage waiting in the fridge.

What do you make?

You throw everything together.

And somehow…

It’s spectacular.

That’s Pasta alla Zozzona.

(Though I’d recommend spreading those Roman classics over a few more weeks… your stomach will thank you.)

HOW TO MAKE PASTA ALLA ZOZZONA

Despite its reputation, Pasta alla Zozzona is surprisingly straightforward. Brown the guanciale and sausage, cook the tomatoes until they become saucy, toss everything with rigatoni, then finish off the heat with the egg yolk and Pecorino mixture, just like a Carbonara.

Pasta alla zozzona recipe #gourmetproject #italianrecipes
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sausage pasta recipe: pasta alla zozzona

Course main
Cuisine Italian
Servings 2
Author Claudia Rinaldi

Ingredients

  • 7 oz rigatoni pasta 200 gr - 2 cups
  • 3,5 oz pancetta or guanciale 100 gr - about 4 slices
  • 3,5 oz tomatoes (cherry or sauce tomatoes) 100 gr - 1/2 cup
  • 1 Italian sausage
  • 1 onion
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon grated pecorino
  • 1 egg yolk
  • 2 tablespoons of milk

Instructions

  1. Peel and coarsely chop the onion. Dice the pancetta and peel and chop the sausage.

  2. Cut tomatoes in 4, or more if you are using big tomatoes instead of cherry.

  3. Heat the olive oil in a medium/large pan and add the chopped onion, the pancetta, and the sausage. Cook a couple of minutes or until the sausage is completely cooked. Add tomatoes, a pinch of salt and pepper, and cook, medium heat, for about 10 minutes.

    Meanwhile, bring pasta water to a boil.

  4. Mix the egg yolk, cheese, and milk in a large bowl.

  5. Once the pasta is cooked, drain it and pour it into the skillet, sautè a couple of minutes, turn off the heat and add the yolk and cheese mixture.

  6. Mix well and serve hot.

FROM ROME’S SIMPOSIO

If Roman cuisine fascinates you beyond Carbonara and Cacio e Pepe, Rome’s Simposio explores the city’s everyday food culture through recipes, neighbourhoods, traditions, and stories—including many dishes that rarely make it outside Italy.

Enjoy your dity sausage pasta!

Claudia