Rigatoni Alla Zozzona

The best of four Roman pastas come together with Zozzona! Italian sausage, spicy tomato, guanciale, creamy yolk, toasted black pepper and parmigiano. A little bit of heat, a lot of richness, this is going to be one of our favourites.

Serving For Two People

— 300g Fresh Rigatoni
— 350g Zozzona Tomato Ragù
— 120g Yolk & Parmigiano Sauce
— 40g Ground Grana Padano

Instructions

1) Bring a pot of water to a boil. Cook pasta for 3-4 minutes.

2) Heat Zozzona ragù in a sauce pan over medium-high heat until simmering. 

3) Transfer cooked pasta to sauce pan, add 1 tablespoon of pasta water. 

4) Turn off heat and add yolk & parmigiano sauce. Stir or toss until sauce is fully emulsified with Zozzona ragu.

5) Plate in 2 bowls. Finish with ground Grana Padano.

Contains pork, dairy