I was a child back in the 1960s when grandma made this dish called Rigatoni all Zozzona which she was taught by her mom in Rome Italy at the age of 15 before she made her way to live here in the United States.
The recipe has been adapted through the years by memory of the taste, and it's pretty close to what she made back then, although not as authentic as the original recipe written the sauce is made with simple ingredients and a hearty pasta dish.
Sausage, pork. wine, tomatoes, lots of garlic, cheese, and egg yolks are the main ingredients.
This dish is rich, hearty, and very memorable.
Rome, Italy is famous for pasta, and mostly and back in those days basic inexpensive ingredients were used.
She also made some other popular pasta dishes she made were similar in the style you may have heard of Amatriciana, Cacio e Pepe and of course the fabulous Carbonara all-Roman versions of grandma's recipes.
Translated on what this dish is stating " means filthy in Italian" however we think it's a delicious classic meal.
It acquired its that name because in Roman dialect the word also means something that’s full of everything and hard to describe.
One of the ingredients may not be something your very familiar called guanciale part of the pork jowl/cheek, you can use pancetta which is very popular here in America as a substitution.
Here is our version we hope you enjoy it the Roman ways grandma made.
For the recipe just scroll down to the bottom of the page.
The recipe has been adapted through the years by memory of the taste, and it's pretty close to what she made back then, although not as authentic as the original recipe written the sauce is made with simple ingredients and a hearty pasta dish.
Sausage, pork. wine, tomatoes, lots of garlic, cheese, and egg yolks are the main ingredients.
This dish is rich, hearty, and very memorable.
Rome, Italy is famous for pasta, and mostly and back in those days basic inexpensive ingredients were used.
She also made some other popular pasta dishes she made were similar in the style you may have heard of Amatriciana, Cacio e Pepe and of course the fabulous Carbonara all-Roman versions of grandma's recipes.
Translated on what this dish is stating " means filthy in Italian" however we think it's a delicious classic meal.
It acquired its that name because in Roman dialect the word also means something that’s full of everything and hard to describe.
One of the ingredients may not be something your very familiar called guanciale part of the pork jowl/cheek, you can use pancetta which is very popular here in America as a substitution.
Here is our version we hope you enjoy it the Roman ways grandma made.
For the recipe just scroll down to the bottom of the page.
