Sausage and tomato pasta alla carbonara. A rich pasta mash-up of tomato sauce combined with carbonara and Italian sausage, that’s the best way to describe rigatoni alla zozzona. Crispy guanciale 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.
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.
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.
RECIPE NOTES
- instead of guanciale, you can use pancetta or bacon
- you can omit Italian sausage and use only guanciale
- swap Parmesan for Pecorino Romano
- instead of puréed tomatoes, use tomato passata or canned cherry tomatoes
- you can use sweet or hot Italian sausage
- don’t forget to serve with a big lettuce salad drizzled with balsamic vinegar
- save some extra pasta cooking water for your leftovers
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Recipe Video
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Calories Per Serving: 783 kcalSausage and Tomato Pasta alla Carbonara
Ingredients
Instructions
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).Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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