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Pasta

Ziti alla Zozzona

February 22, 2024

Pasta alla zozzona is a pasta dish that combines the four traditional roman pastas: cacio e pepe (pecorino and black pepper), carbonara (egg yolks, guanciale, pecorino, and black pepper), amatriciana (spicy tomatoes, guanciale, pecorino, and black pepper), and gricia (guanciale, pecorino, and black pepper), PLUS the addition of spicy sausage.

This “kitchen sink” pasta dish is the antithesis of your typical traditional Roman pasta in that it throws simplicity and restraint out the door. Before trying zozzona, I thought the spicy sausage felt like an unnecessary addition considering we were already using guanciale. However, after tasting it I can confirm both pork products are equally necessary.

I was drawn to the idea of this pasta sauce because I thought it would be perfect for a baked ziti for my Galentine’s Day Pasta Party. The benefit of doing a baked pasta dish while entertaining is that its very hands-off. Instead of cooking the pasta and tossing in the sauce in the middle of the party right before serving, do that ahead of time and just pop it in the oven 30 min before you’re ready to eat. This pasta dish in particular is quite involved since you’re tempering egg yolks and then emulsifying them into your finished pasta. Now I will say that I prefer the regular version of this pasta dish over the baked version. You lose some of the silky creaminess from the emulsifed egg yolks in the baking process, but what you get in return is a crispy crunchy rich and delicious baked ziti.

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Ziti alla Zozzona

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Ingredients

  • 4 oz guanciale, chopped into fine matchsticks
  • 1/2 lb hot Italian sausage
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 egg yolks
  • 1/4 cup freshly grated pecorino or Parmesan cheese, plus more for serving
  • 1 parmesan rind, optional
  • 1 28 oz can whole peeled tomatoes
  • 1/4 cup tomato paste
  • 1 tbsp chopped Calabrian chilis
  • 1 lb dried tubular pasta
  • kosher salt and fresh cracked black pepper
  • olive oil

Instructions

  • First make the red sauce: Heat a large dutch oven over medium low heat. Add the guanciale to the cold pan along with a splash of olive oil and cook until the fat has rendered out and pork is golden brown. Turn off the heat and remove the guanciale from the pan with a slotted spoon and set aside. Pour the pork fat into a separate container, leaving behind about a tbsp, and set aside.
  • Heat the same pan over medium-high. Break up the ground sausage into 2-3 inch pieces and sear in the pan until the outsides are golden brown and caramelized. Break up the ground meat into a fine mince. Transfer sausage into the same bowl as the guanciale and set aside.
  • Return the same pan to medium-high heat and add the onion along with a tbsp of the pork fat and a pinch of salt (but not too much because the pork and cheese are already very salty). Scrape up any browned bits stuck to the pan as they cook. Once onions are soft and translucent, add the garlic. Cook for another 60 seconds or so. Add the tomato paste and additional pork fat if needed. Cook until tomato paste has caramelized and begins sticking to the bottom of the pan.
  • Add the hand crushed tomatoes, Calabrian chilis, sausage and guanciale into the pan. Mix to combine and bring to a gentle boil then reduce to a low simmer. Add a parmesan rind if using. Simmer, partially covered, for 30-45 minutes stirring every 5 minutes being sure to scrape the bottom of the pan so it does not scorch. When sauce is done simmering, remove the parm rind and taste for seasoning.
  • Next cook the pasta al dente in boiling salted water about 2 minutes shy of package directions. Use a slotted spoon to transfer the pasta directly into the red sauce and save the pasta water. Simmer the pasta in the red sauce for about 2 minutes.
  • For the egg mixture.  In a large heat safe bowl combine egg yolks, cheese, and lots of fresh cracked black pepper. Whisk to combine. Gradually add about 1/4 cup of hot pasta water into the egg mixture, whisking continuously. This will temper the eggs so they don't scramble in the sauce.
  • Taste the pasta for doneness. Simmer for longer if it's still undercooked, adding more pasta water as needed. Once the pasta is fully cooked, turn off the heat and immediately pour in the egg mixture. Toss to combine, adding more pasta water as needed. The consistency should be slightly loose as it will tighten as it sits.
  • To serve, top with more pecorino and fresh cracked black pepper.
  • If making BAKED Ziti alla Zozzona, follow the same instructions with the following adjustments:
    • reduce pasta cooking time as it will continue to cook in the oven
    • add extra pasta water to the combined pasta and sauce mixture as it will tighten up in the oven
    • transfer to a baking dish and top with a thin layer of shredded mozzarella and pecorino cheese and bake at 375 for 20-30 minutes. For an extra crispy top, broil after baking.

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What do you think of this recipe?

This was one of the best pasta dishes I have ever made at home. I used mild Italian sausage instead of spicy, and added some red pepper flakes to adjust the heat to my liking. The sauce is silky, and smooth, and the dish overall is comforting and warm, perfect for a colder winter evening.

LOVED IT! I tweaked things slightly based on my household’s preferences- I added a bit more sausage and made about half the pasta called for (we like things saucy). If I had an adjustment to make for next time it would be an additional egg yolk + parm to make things a bit more creamy- probably would have been fine without the extra sausage I added. We’ll also probably add mushrooms at the onion + garlic stage just because we like ‘em. Other than that- perfection. Will absolutely make again! Thanks, Meredith!

Everything about this recipe is so perfect. Made it for my husband and I and we are obsessed. Highly recommend!

This pasta is SO amazing. I followed the recipe exactly and it did not disappoint. It’s like all the best pastas thrown together in one recipe, why choose when you can have them all! I can’t wait to make this again