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