Name: Pasta alla Zozzona (Roman Pasta with Sausage and Pancetta)
Prep time: 15 min
Cook time: 45 min
Ingredients: 400 –500g rigatoni; 1 red onion (about 120g, finely diced); 4 –5 Italian sausages (400–500g, casing removed); 150 g guanciale or pancetta (diced); 2 eggs; 2 tbsp basil blended in olive oil (or 10–15 basil leaves + 15ml olive oil); 2 –3 garlic cloves (about 10g, minced); 20 g unsalted butter; 250 ml dry white wine; 100 ml chicken broth; 2 sprigs fresh thyme; 1 –2 bay leaves; 800 ml crushed tomatoes (1 large can); 50 –80g grated parmesan cheese (divided); 3 –5g Issou spice blend (50/50 chili flakes + paprika, or to taste); Salt and black pepper (to taste); Water and 10g salt per liter for cooking pasta

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Looking for a rich, satisfying pasta dish that combines the best of Italian comfort food with bold Roman flavor? Let me introduce you to Pasta alla Zozzona — a hearty, decadent Roman recipe that combines sausage, pancetta (or guanciale), crushed tomatoes, parmesan, eggs, and a splash of wine for a dish that’s smoky, creamy, and full of depth.

In Roman slang, “zozzona” loosely translates to “dirty” or “messy,” but in the kitchen, it’s a badge of honor. This pasta brings together the best parts of Amatriciana, Carbonara, and Sugo di Salsiccia into one irresistible bowl.

Whether you’re cooking for a weeknight dinner, a cozy weekend meal, or trying to impress dinner guests with an authentic Italian dish, this Pasta alla Zozzona is guaranteed to please.

🇮🇹 What Is Pasta alla Zozzona?

Pasta alla Zozzona is a Roman dish that combines:

Guanciale or pancetta for smokiness and richness,
Sausage for bold, meaty flavor,
Tomato sauce for acidity and body,
Eggs and parmesan for creaminess (like in carbonara),
And a touch of spice to round everything out.

Unlike simpler pastas, this recipe is all about layers of flavor. It’s deeply satisfying and surprisingly easy to make once you break it into steps.

Ingredients Breakdown (with Measurements)

Here are the key ingredients you’ll need for 4–6 servings of Pasta alla Zozzona:

400–500g rigatoni
1 red onion, finely chopped (about 120g)
4–5 Italian sausages, casing removed (about 400–500g)
150g pancetta or guanciale, diced
2 eggs
2 tablespoons basil blended in olive oil
(or 10–15 fresh basil leaves + 15ml olive oil — see below for details)
2–3 garlic cloves, minced (about 10g)
20g unsalted butter
250ml dry white wine
100ml chicken broth
2 sprigs fresh thyme
1–2 bay leaves
800ml crushed tomatoes (1 large can)
50–80g grated parmesan cheese, divided
Salt (use 10g per liter of water to boil the pasta)
3–5g Issou (a 50/50 blend of paprika and chili flakes — optional but adds kick)

Step-by-Step Instructions

1. Prepare the egg-basil mixture

In a small blender or food processor, blend together the eggs, basil blended in olive oil (or fresh basil leaves + 15ml olive oil), and 1 tablespoon of grated parmesan. Blend until smooth and creamy. Set aside for later — this mixture will be stirred in at the end to enrich the sauce with a silky, herbal finish.

2 eggs
2 tablespoons of basil blended in olive oil
(or substitute with 10–15 fresh basil leaves and 15ml olive oil)
1 tablespoon of grated parmesan

This will be added at the end of the recipe to enrich the sauce with creaminess and herbal flavor.

Note: The basil-in-oil mixture is optional. Fresh basil with olive oil works perfectly too!

2. Render the Guanciale or Pancetta

Place 150g diced guanciale or pancetta in a cold pan. Turn the heat to medium and cook slowly, allowing the fat to render without burning the meat. After 4–5 minutes, it should be golden and slightly crispy. Remove with a slotted spoon and set aside.

3. Cook the Sausage

In the same pan, add the sausage meat, breaking it up with a spatula into small, grainy pieces. Cook for about 6 minutes, or until there is no pink remaining. Remove and set aside with the pancetta.

4. Build the Flavor Base

Using the same pan, add 20g butter and the diced red onion. Cook for 30 seconds, then stir in the minced garlic. After 1 minute, add Issou spice blend (or just chili flakes and paprika) and cook another minute.

5. Deglaze and Simmer

Pour in the 250ml of white wine and let it reduce by half. Then add the crushed tomatoes and chicken broth. Stir well and add thyme sprigs and bay leaves.

Let the sauce simmer, uncovered, for 30 minutes, to allow for thickening and flavor concentration. After 15 minutes, remove the thyme and bay leaves, and add back the sausage and pancetta.

6. Cook the Pasta

While the sauce is reducing, cook rigatoni in well-salted boiling water (10g salt per liter). Cook to just under al dente — the pasta will finish cooking in the sauce. Use a slotted spoon or spider to transfer pasta to the sauce without fully draining it. A bit of starchy pasta water helps thicken the final dish.

7. Finish the Dish

Once the sauce is thick and rich, turn off the heat. Add the egg-basil-parmesan mixture and stir vigorously to combine. The residual heat will gently cook the eggs and create a silky finish (similar to carbonara). Taste and adjust for salt and pepper.

8. Serve with Parmesan

Top each serving with a generous amount of grated parmesan and optionally more basil or black pepper.

How to Make Basil Blended in Olive Oil

This simple technique helps preserve fresh basil longer while creating a flavorful base for sauces, marinades, or spreads. It’s one of my favorite fridge staples — aromatic, punchy, and endlessly useful.

Ingredients:

1 large bunch fresh basil (about 30–40g leaves only)
120–150ml extra virgin olive oil
Optional: pinch of salt, 1 small garlic clove

Instructions:

Wash and dry basil leaves thoroughly.
In a blender or small food processor, combine the basil with olive oil (and optional garlic/salt).
Blend until smooth but not fully puréed. You want to keep the color vibrant.
Transfer to a clean glass jar and store in the fridge for up to 2–3 weeks.

Storage Tip: To keep it fresher longer, pour a thin layer of olive oil on top to seal it from air and prevent oxidation.

Why Make Basil in Oil?

Preservation: Fresh basil spoils quickly, especially after being chopped. Blending it with olive oil extends shelf life significantly.
Convenience: No need to chop fresh basil every time you cook — just spoon it out!
Flavor booster: Adds instant depth to sauces, pasta, grilled vegetables, or even sandwiches.

Substitutions and Variations

Pancetta vs. Guanciale: Guanciale is traditional, but pancetta is easier to find in North America and still delivers rich flavor.
No Italian sausage? Use mild pork sausage or ground pork seasoned with fennel and garlic.
Wine substitute: Replace white wine with extra broth or a splash of apple cider vinegar for acidity.
Tomatoes: Use passata or peeled San Marzano tomatoes if crushed are unavailable.
Rigatoni: Penne or mezze maniche also work well due to their ridged shape that holds the sauce.

Frequently Asked Questions (FAQs)

Can I make Pasta alla Zozzona ahead of time?
Yes! Make the sauce up to 2 days in advance and refrigerate. Reheat gently, then add freshly cooked pasta and finish with the egg-basil mix.

Does this recipe contain raw egg?
The eggs are gently cooked by the hot sauce and pasta at the end, similar to traditional carbonara.

Is this dish spicy?
It’s mildly spicy from the chili flakes. You can increase or decrease to suit your taste.

Can I make it vegetarian?
You can skip the meat and instead use sautéed mushrooms and smoked paprika for depth, but it won’t be a traditional Zozzona anymore.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of water or broth.

What to Serve with Pasta alla Zozzona

Pair this pasta with:

A crisp white wine like Pinot Grigio or Vermentino
Garlic bread or rustic Italian bread
A simple arugula salad with lemon vinaigrette to balance the richness

Other Hearty Pasta Recipes and Roman-Inspired Dishes

Love creamy pastas? You’ll enjoy this Marry Me Chicken — rich, savory, and sauce-drenched, just like Zozzona.
Looking for a punchier tomato-based dish? This Creamy Tomato Pasta is fast and full of flavor.
Want a low-effort but fancy pasta? Try this Cacio e Pepe — ultra-simple and done in 15 minutes.
Prefer something cheesy and meaty? Our Ricotta and Spinach Stuffed Shells are oven-baked comfort.
Pork lovers, rejoice! This Easy Mongolian Beef brings big umami in a short time — like a distant cousin of Zozzona.
Feeling indulgent? The Creamy Roquefort Sauce with Chicken offers richness on a different level.
Want more pasta dishes? Browse all our Pasta Recipes for cheesy, creamy, or tomato-rich options.

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Pasta alla Zozzona (Roman Pasta with Sausage and Pancetta)

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Prep Time 15

Cooking Time 45

Category Main Course

Cuisine Italian

Portions 4 people

Calories 500 kcal

Ingredients

400 –500g rigatoni
1 red onion about 120g, finely diced
4 –5 Italian sausages 400–500g, casing removed
150 g guanciale or pancetta diced
2 eggs
2 tbsp basil blended in olive oil or 10–15 basil leaves + 15ml olive oil
2 –3 garlic cloves about 10g, minced
20 g unsalted butter
250 ml dry white wine
100 ml chicken broth
2 sprigs fresh thyme
1 –2 bay leaves
800 ml crushed tomatoes 1 large can
50 –80g grated parmesan cheese divided
3 –5g Issou spice blend 50/50 chili flakes + paprika, or to taste
Salt and black pepper to taste
Water and 10g salt per liter for cooking pasta

Instructions

In a small blender or food processor, blend together the eggs, basil blended in olive oil (or fresh basil leaves + 15ml olive oil), and 1 tablespoon of grated parmesan. Blend until smooth and creamy. Set aside for later — this mixture will be stirred in at the end to enrich the sauce with a silky, herbal finish.
Place the diced guanciale or pancetta into a cold, dry pan. Turn the heat to medium and cook gently for about 4–5 minutes, allowing the fat to slowly render out. Once it becomes golden and slightly crispy, remove it with a slotted spoon and set aside on a plate.
In the same pan (with rendered fat), add the sausage meat. Break it apart with a spatula into small, coarse pieces. Cook over medium heat for about 6 minutes, until browned and fully cooked through. Remove from the pan and set aside with the pancetta.
Still using the same pan, add the butter and diced onion. Sauté over medium heat for about 30 seconds, then stir in the minced garlic. Cook for 1 minute until fragrant. Add the Issou spice blend (or just chili flakes + paprika) and cook for another minute to toast the spices.
Pour in the white wine and allow it to simmer and reduce by half (about 3–4 minutes). Add the crushed tomatoes and chicken broth. Stir well to combine, then add the thyme sprigs and bay leaves.
Reduce the heat and let the sauce simmer uncovered for 30 minutes, stirring occasionally. After about 15 minutes, remove the thyme and bay leaves. Return the cooked sausage and pancetta to the sauce. Continue simmering to thicken and develop flavor.
Bring a large pot of water to a boil and salt it well (10g salt per liter of water). Cook the rigatoni until just under al dente, following package instructions. Reserve a cup of pasta water, then use a slotted spoon or spider to transfer the pasta directly into the sauce. Do not fully drain the pasta — the residual starchy water helps bind the sauce.
Turn off the heat. Quickly stir in the egg-basil-parmesan mixture. Mix vigorously to create a glossy, emulsified sauce. The residual heat will gently cook the eggs and bind the flavors, similar to a carbonara-style finish.
Taste the pasta and adjust the seasoning with salt and freshly ground black pepper if needed.
Divide the pasta among serving plates. Top generously with the remaining grated parmesan and, optionally, extra basil or black pepper. Serve immediately.

Notes