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Rigatoni alla Zozzona Recipe – NYT Cooking

Rigatoni alla Zozzona Recipe - NYT Cooking

Rigatoni alla zozzona combines the ingredients of the four pasta dishes the Romans are known for: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors – “neat” preparations where only a few ingredients shine – rigatoni alla zozzona (which translates to “a big mess”) is more of a sink-in approach, combining the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni’s sturdy tubular shape provides the perfect vehicle to carry and stand the sauce’s many components.