Easy sausage carbonara. A rich pasta made with tomato sauce combined with carbonara and Italian sausage, that’s the best way to describe rigatoni alla zozzona. Crispy bacon and Italian sausage simmered in puréed tomatoes, tossed with rigatoni and an addition of egg yolks and Parmesan for a creamy finishing touch. It’s full of flavor, easy to make and over-the-top-delicious.
What is Pasta alla zozzona?
Pasta alla zozzona is a dish that combines three famous recipes together (carbonara, amatriciana and cacio e pepe pasta + Italian sausage). A super combination to create a flavorsome and enjoyable dish everyone at the table will love. The result is undoubtedly a very rich and seasoned recipe, ideal for a lunch or dinner with guests.
Why you’ll love this sausage carbonara recipe
Italian sausage and guanciale give a great punch, while the sauce, with the mixture of cheese, egg yolks, and tomato sauce, creates a delicate creamy texture. Serve with a lettuce salad drizzled with balsamic vinegar for a surprising and truly irresistible dish.
Let me guide you through the recipe with this step-by-step video.
What is the difference between bacon and guanciale?
Guanciale is a type of Italian cured meat made from pork jowl or cheek. It is typically seasoned with salt and pepper, and sometimes other spices, then cured for several weeks. Guanciale is known for its rich flavor and is often used in Italian cuisine, particularly in dishes like pasta carbonara and amatriciana. It has a distinctive texture and flavor that adds depth to many dishes.
Guanciale and bacon are similar in that they are both made from pork, but they have some differences in taste and texture. Guanciale is typically fattier and has a richer, more intense flavor compared to bacon. Additionally, while bacon is usually smoked, guanciale is typically not smoked and is instead cured with salt and other seasonings. The texture of guanciale is also slightly different from bacon, being softer and more tender due to the higher fat content.
Helpful tips
- Can’t find guanciale? Use pancetta or bacon.
- You can omit Italian sausage and use only guanciale, or swap it for ground pork.
- Swap Parmesan for Pecorino Romano or Grana Padano.
- Instead of puréed tomatoes, use tomato passata or crushed tomatoes.
- You can use sweet or hot Italian sausage.
- Pair with a big lettuce salad drizzled with a balsamic dressing.
- Save some extra pasta cooking water for your leftovers.
How to store sausage pasta alla carbonara
- Fridge: Store refrigerated in an airtight container for up to 3 days.
- Reheat: You can do this in a microwave, or reheat it on the stovetop in a nonstick skillet set over medium heat. Add a splash of saved pasta cooking water and stir until heated through.
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Easy Sausage Carbonara
Ingredients
- 14 ounces rigatoni
- 7 ounces guanciale - or bacon
- 1 tsp freshly ground black pepper - more for serving
- ½ tsp dried sage
- ¼ tsp salt
- ¼ tsp crushed red pepper flakes - more for serving
- 7 ounces Italian sausage - sweet or hot, no casings
- 1 shallot - finely chopped
- 1 large garlic clove - minced
- 2 cups puréed tomatoes
- 3 egg yolks
- 3 ounces grated Parmesan - more for serving
Instructions
- Bring a large pot of generously salted water to a boil.
Get all the prep done before you start cooking: finely chop the shallot and mince the garlic. Remove the casings from the sausage, chop into smaller pieces, (or optionally, add the sausage all at once to the skillet, then break up into pieces with a fork). - Heat a large skillet over medium heat. Once hot, add the guanciale. Stir in salt, black pepper, red pepper flakes and sage. Cook until guanciale is crispy and golden brown, about 3-5 minutes. Add Italian sausage, cook for 3 minutes. Add garlic and onion, cook until soft and fragrant, 2 minutes. Stir occasionally.
- In the meantime, add rigatoni to the boiling water and cook until al dente. When ready, scoop up 1 cup cooking water, then drain the rigatoni.
- Pour puréed tomatoes into the skillet with the sausage and guanciale. Scrape any brown bits from the bottom of the skillet with a wooden spoon. Simmer for 8-10 minutes, or until the rigatoni is ready.
- While the sauce is simmering, in a small bowl, beat the egg yolks with grated parmesan, about 1 minute. Next add ¼ of the cooking water, set aside.
- Add rigatoni and ½ cup cooking water to the sauce, toss until combined. Turn off the heat, and add the egg yolk mixture. Toss until creamy and glossy, add extra cooking water, if needed. Top with red pepper flakes and freshly ground black pepper. Serve with Parmesan. Enjoy!
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