Tomato, Sausage and Pecorino Rigatoni (Pasta Alla Zozzona)
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Tomato, Sausage and Pecorino Rigatoni (Pasta Alla Zozzona)

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  • Preparation 15 min
  • Cooking 35 min
  • Servings 4

This recipe alone combines four Italian pasta classics: cacio e pepe for its peppery kick, gricia for the guanciale, carbonara for the eggs and pecorino, and amatriciana for the tomato coulis. We even added sausage! Coat the rigatoni with the tomato coulis or sauce and a mix of egg and pecorino, for a rich and creamy sauce with a kick that breaks the monotony of everyday meals.

Featured in RICARDO Magazine Volume 23, Issue 7
  • Nut-free

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RICARDO Beechwood Spoon

RICARDO Beechwood Spoon

11.99 $

This versatile RICARDO beechwood spoon makes sure you will never scratch the surface of your pots and also preserves the taste of food. We like the ergonomic handle and wide, deep head designed to mix and serve generous portions of sauce or food.

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