Pasta alla Zozzona is a traditional Italian dish that hails from the Lazio region of Italy, which is located in the central part of the country and includes the capital city of Rome. This pasta dish encapsulates all the flavors that represent the capital and, more generally, the Latial Cuisine: as you’ll see, Pasta alla Zozzona is made with the star ingredients of recipes such as the Spaghetti alla Carbonara, the Spaghetti all’Amatriciana and the Spaghetti Cacio e Pepe and are all combined to bring to life a mouthwatering new dish.
Pasta alla Zozzona is a hearty and satisfying dish characterized by the use of simple ingredients and perfect for any occasion, whether you are cooking for a family dinner or a special event. The name “zozzona” translates to “dirty” or “messy,” which refers to the rustic and unrefined nature of the dish.
The key ingredients in pasta alla zozzona are pasta, pork, and crushed tomatoes. The type of pasta used in this dish can vary, but it is typically a short, sturdy shape that can hold up well to the rich sauce and chunks of meat. The pork used can also vary, but it is typically a combination of sausage, pancetta, and guanciale (pork jowl). The tomato sauce is made from crushed tomatoes.
To prepare pasta alla zozzona, the meat is first cooked in a pan until it is crispy and browned. The tomato sauce is then added to the pan, and everything is simmered together to allow the flavors to meld. Meanwhile, the pasta is cooked until al dente, or firm to the bite, and then added to the pan with the sauce and meat. The pasta is tossed together with the sauce until everything is well combined and heated through.
