Name: Pasta alla Zozzona – Paprika Nudeln Rezept für echte Genießer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400g rigatoni or your favorite short pasta; 150g pancetta, diced; 2 Italian sausages, casings removed; 1 small red onion, finely chopped; 2 egg yolks; 30g Pecorino Romano, grated; 200g tomato passata; Salt and black pepper to taste; Olive oil for frying

Zum Rezept springen

1) Key Takeaways
2) Easy Pasta alla Zozzona Recipe
3) Ingredients for Pasta alla Zozzona
4) How to Make Pasta alla Zozzona
5) Tips for Making Pasta alla Zozzona
6) Making Pasta alla Zozzona Ahead of Time
7) Storing Leftover Pasta alla Zozzona
8) Try these Main Course recipes next!
9) Pasta alla Zozzona Recipe
10) Nutrition

1) Key Takeaways

This dish balances creamy, salty, and savory like a charm.
Short pasta like rigatoni is ideal for holding the sauce.
It’s a fast comfort meal with bold Italian flavor.
The sauce gets depth from pancetta, sausage, and Pecorino.

2) Easy Pasta alla Zozzona Recipe

If you’ve ever stood in your kitchen, peering into your fridge, wondering what kind of pasta magic you could whip up in thirty minutes, you’re not alone. That’s where this paprika nudeln rezept comes in—quick, rich, and wildly satisfying.

I stumbled on Pasta alla Zozzona during a trip to Rome. The name caught my attention because it sounds a bit cheeky, and the flavor lives up to it. Think of it as a rustic blend of carbonara and amatriciana, all tangled together on one perfect forkful. We’re talkin’ crispy pancetta, spicy sausage, creamy egg, and tomato, wrapped around rigatoni like a warm hug.

We all need recipes like this. It’s one of those pasta rezepte einfach that fits into busy weeknights without much fuss. It’s bold, comforting, and if you’ve got a skillet and some pantry staples, you’re halfway there.

3) Ingredients for Pasta alla Zozzona

Rigatoni or short pasta: This shape holds sauce well and gives each bite a little chewy resistance. If you can’t find rigatoni, penne or even shells work.

Pancetta: It crisps up beautifully and adds saltiness. You could swap it for bacon, but pancetta brings more of that deep Italian porky flavor.

Italian sausages: Remove the casing so you can break the meat into little chunks as it browns. It gives the sauce a savory kick and a hint of heat.

Red onion: Sweeter than white or yellow, it melts into the sauce and helps balance the richer ingredients.

Egg yolks: They bring the creaminess. Mix them with cheese and a bit of hot pasta water to avoid curdling.

Pecorino Romano: This sharp cheese adds a salty punch. Grate it fresh for full flavor.

Tomato passata: This smooth tomato puree ties everything together with a little acidity and a touch of sweetness.

Olive oil: Just a splash to start things off in the pan. Use something mild so it doesn’t overpower.

Salt and pepper: Keep them close—you’ll need them more than once in this recipe.

4) How to Make Pasta alla Zozzona

Step 1. Start by boiling a large pot of water. Salt it well and cook your rigatoni until just al dente. Save a ladle of pasta water before draining.

Step 2. In a large skillet, warm a drizzle of olive oil. Toss in the pancetta. Cook until it crisps up and renders its fat, about 4 minutes.

Step 3. Add the sausage meat straight into the pan. Break it up with a spoon and let it brown on all sides.

Step 4. Stir in the chopped onion. Let it soften and get fragrant, around 3 to 5 minutes.

Step 5. Pour in the tomato passata. Let everything simmer together, uncovered, for about 10 minutes. Season with salt and pepper.

Step 6. In a bowl, whisk the egg yolks with grated Pecorino and a spoon of the hot pasta water. This step keeps things creamy—not scrambled.

Step 7. Add the drained pasta to the sauce and stir until coated. Remove from heat and pour in the egg mix. Stir fast. The sauce should cling to the pasta and shine without clumping.

5) Tips for Making Pasta alla Zozzona

One of the secrets to this paprika nudeln rezept lies in timing. That pasta should be just shy of done when you mix it with the sauce. The carryover heat will finish it off perfectly.

Use good cheese and grate it yourself. Pecorino has a sharper bite than Parmesan, which plays nicely with the rich meat. And don’t skip the egg step—temper them with hot water so they stay silky.

Need to make it vegetarian? Skip the meat and double up on sautéed mushrooms or roasted red peppers. That’ll keep it within the bounds of pasta rezepte vegetarisch while still tasting big and bold.

6) Making Pasta alla Zozzona Ahead of Time

If you’re prepping ahead, cook the pasta and sauce separately. Toss the pasta in a bit of oil and store it in the fridge. Keep the sauce in a separate sealed container. It’ll hold up for two to three days.

When it’s time to eat, reheat the sauce slowly. Add a bit of water or broth if it’s too thick. Warm the pasta, toss them together, and finish with the egg and cheese mix just before serving.

This makes it one of those sneaky schnelle pasta rezepte that works just as well fresh as it does reheated—especially when dinner needs to happen without any drama.

7) Storing Leftover Pasta alla Zozzona

Once mixed, leftovers go into an airtight container and straight into the fridge. They’ll be good for up to three days. The sauce might thicken, but a splash of water and a gentle reheat fixes that fast.

I like to warm it in a nonstick pan over low heat, stirring often. You could microwave it, too, but stir halfway through so it doesn’t dry out.

This pasta dish, even as leftovers, holds its own. That creamy richness mellows out a little overnight and turns into something cozy the next day.

8) Try these Main Course recipes next!

9) Pasta alla Zozzona Recipe