Description
Pasta Alla Zozzona is a hearty and flavorful Italian pasta dish combining rigatoni with a rich meat sauce made from ground pork, beef, and crispy pancetta, simmered with tomatoes, garlic, and herbs. Finished with fresh basil and Parmesan, this recipe delivers a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Pasta
- 400g rigatoni or other pasta of choice
For the Meat Sauce
- 250g ground pork
- 250g ground beef
- 100g pancetta, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400g canned diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For Garnish
- Fresh basil or parsley
- Grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta and set it aside for later use.
- Sauté the Pancetta: Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it turns crispy, releasing its flavorful fat. Remove the pancetta from the skillet and set aside, leaving the oil in the pan.
- Cook the Meat: In the same skillet, add the ground pork and ground beef. Season with salt and pepper. Cook over medium heat until the meat is browned and fully cooked, breaking it up with a spoon as it cooks to ensure even browning.
- Add Aromatics: Stir in the finely chopped onion and minced garlic to the browned meat. Cook for about 3 to 4 minutes, or until the onion becomes translucent and fragrant.
- Incorporate the Tomatoes: Add the canned diced tomatoes, tomato paste, dried oregano, and optional red pepper flakes to the meat mixture. Mix thoroughly and let the sauce simmer gently for about 10 minutes, allowing the flavors to blend and the sauce to thicken slightly.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Gently stir to coat all the pasta evenly. If the sauce appears too thick or dry, add a splash of reserved pasta water to loosen it.
- Finish with Pancetta: Return the crispy pancetta to the skillet and stir well to combine everything evenly, adding an extra savory crunch to the dish.
- Garnish: Remove the skillet from heat. Serve the pasta in bowls, garnished with fresh basil or parsley leaves and a generous sprinkle of grated Parmesan cheese.
Notes
- Use rigatoni or any similarly shaped pasta to hold the chunky sauce well.
- Adjust red pepper flakes according to your preference for heat.
- Reserve some pasta water to adjust the sauce consistency if needed.
- For extra depth, you can add a splash of red wine when cooking the meat.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta Alla Zozzona, rigatoni recipe, Italian meat sauce, pancetta pasta, hearty pasta dish
