Pasta alla Zozzona Recipe: Enjoy Roman Comfort in 30 Min!
Pasta alla Zozzona is a delicious Roman dish that combines pasta with a rich and savory sauce, perfect for a comforting meal in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 400g pasta (spaghetti or rigatoni)
- 150g guanciale, diced
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 100ml white wine
- 50g grated Pecorino Romano cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
- In a large skillet, cook the diced guanciale over medium heat until crispy.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the white wine and let it simmer for a few minutes until reduced.
- Add the crushed tomatoes and season with salt and pepper. Let the sauce simmer for about 10 minutes.
- Drain the pasta and add it to the skillet with the sauce, tossing to combine.
- Serve hot, topped with grated Pecorino Romano cheese and fresh basil.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Make sure to reserve some pasta water to adjust the sauce consistency if needed.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.