We give you a clue (or rather two): it is a recipe of Roman cuisine and it is very tasty! Try to do it!
Not only of gricia and carbonara do you live in Rome. Perhaps less famous than the illustrious “sisters” but just as tasty and traditional, pasta alla zozzona is one of the great classics of Roman cuisine. A dish that “zozzo” really has nothing in reality, but that is called so only because in the Roman dialect this expression also indicates something very messy, that it is difficult to be clearly described.
It is precisely for this reason that the motto of pasta alla zozzona could be “you name it more” . It is, in fact, a very rich and very seasoned recipe, ideal for a lunch in company that does not contemplate diets and calculation of calories. After all, if “semel in anno licet insanire” is the case to do it with something really irresistible that can leave a good memory for a long time!
The recipe of pasta alla zozzona
Ingredients for 4 people
- 400 g of rigatoni or penne rigate
- tomato sauce
- 3 fresh pork sausages very tasty to be chopped
- 150 g of Parmesan cheese
- 150g of pecorino cheese
- a glass of red wine
- salt, pepper and extra virgin olive oil
Wash the sausages and remove the gut that covers the meat, then chop them. Put extra virgin olive oil in a non-stick pan and light the fire. When the oil starts to fry, add the crumbled sausages. Meanwhile put the pasta to cook in abundant salted water. While the sausage is cooking, sprinkle it repeatedly with red wine over a high heat. Drain the pasta and place it in the pan with the sausage. Stir well and turn off the heat, then add the Parmesan and pecorino cheese (better not together) and keep on stirring the pasta. Only at the end add two tablespoons of tomato sauce and, stirring constantly, add pepper and salt. Serve it, add some more cheese, raw oil, and bring your delicious pasta to the table.