Rigatoni alla zozzona is a decadent pasta mix of Roman amatriciana and carbonara with a hint of sausage.
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Why I'm Totally Obsessed With Rome's Secret Pasta
Serious Mealtimes / Sasha Marx
Amatriciana meets carbonara with a sausage cameo. That’s the best way to describe rigatoni alla zozzona the “dirty” Roman pasta collab you really need to get acquainted with. With crispy guanciale sausage juicy onion and tomato simmered in rendered pork fat this dish screams decadence which is saying something for a cuisine not exactly known for light fare. Tossed with al dente rigatoni it all gets a glossy sheen with an off-heat addition of egg yolks and Pecorino Romano. If you ever needed proof that Italian cooking isn’t all about subtlety and restraint pasta alla zozzona is the ultimate recipe.
In the realm of the Eternal City primi zozzona isn’t an established canon like the big four (cacio e pepe gricia carbonara and amatriciana). Unlike those dishes you won’t find zozzona on the menu of every trattoria in the capital’s city center where less popular but equally fantastic pastas like rigatoni con la pajata (a tomato-based sauce made with the tender milky intestines of unweaned calves) are more likely to feature highlighting the city’s love affair with quinto-quarto (the butcher’s “fifth quarter” of an animal or offal).
