Pasta alla Zozzona with Hot Italian Sausage

Pasta alla Zozzona is a classic Roman pasta known for its rich, indulgent flavor and perfect balance of comfort and technique. Made in partnership with J Squared Eatz, this version brings a restaurant worthy touch to your home kitchen, combining the best of carbonara and amatriciana into one deeply satisfying dish. Bianco & Sons Hot Italian Sausage, pancetta, and a bold tomato base come together with a silky egg and Pecorino Romano finish, creating a sauce that is rich, layered, and clings beautifully to every bite of pasta.

Prep Time: 10-15 minutes | Cook Time: 30-35 minutes | Total Time: 40-50 minutes
Serves: 4

INGREDIENTS

• 3 links Bianco and Sons hot Italian sausage, casings removed
• 4 ounces pancetta (or guanciale), diced
• 12 ounces rigatoni or mezze rigatoni
• 24 ounces passata
• 1/2 cup white wine
• 1/2 cup red onion, diced
• 3 cloves garlic, minced
• 2 to 3 teaspoons crushed Calabrian chili
• 2 to 3 tablespoons rendered pancetta (or guanciale) fat
• 2 large egg yolks
• 1 cup Pecorino Romano cheese, finely grated
• Salt and Pepper, to taste
• Salt, for pasta water

Extra/Garnish 

• Basil
• Pecorino Romano

METHOD

1. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package instructions. Reserve one cup of pasta water before draining.
2. In a large skillet over medium heat, cook the pancetta (or guanciale) until the fat has rendered and the meat is crisp, about four to five minutes. Remove with a slotted spoon and set aside, reserving the rendered fat in the pan.
3. Add the sausage to the same skillet, breaking it apart with a spoon, and cook until browned and fully cooked through. Remove with a slotted spoon and set aside with the pancetta.
4. Add the diced red onion to the skillet and cook in the rendered fat until softened, about three to four minutes. Season with salt and freshly ground black pepper.
5. Add the garlic and crushed Calabrian chili at the same time and cook for about thirty seconds, until fragrant.
6. Deglaze with the white wine and let it simmer until reduced by about half.
7. Stir in the pasta and return the pancetta (or guanciale) and sausage to the pan. Allow the sauce to simmer for ten to fifteen minutes, until slightly thickened.
8. In a separate bowl, whisk together the egg yolks, Pecorino Romano cheese, black pepper, and 2 to 3 tablespoons of the reserved rendered pancetta (or guanciale) fat until smooth. Slowly whisk in a ladle of hot pasta water to temper the mixture.
9. Add the cooked pasta to the skillet with the sauce and toss to combine.
10. Remove the skillet from the heat. Slowly add the egg and cheese mixture, stirring continuously. Add additional pasta water as needed to create a smooth, glossy sauce.
11. Continue tossing until the sauce evenly coats the pasta and thickens slightly.
12. Taste and adjust seasoning as needed. Serve immediately with additional Pecorino Romano and freshly ground black pepper.

NOTES

• Remove the pan from the heat before adding the egg mixture to prevent scrambling.
• Tempering the egg mixture helps ensure a smooth, stable sauce.
• The rendered fat enriches the sauce and deepens flavor.
• The final texture should be silky and cohesive, not dry or overly thick.

TO SERVE

• Sprinkle chopped basil and grated pecorino cheese over top for garnish 
• Serve with garlic bread
• Mangia!